Study of the chees quality indicators that are falsified by the components non-dairy byorigin

Quality and safety products assurance is the key moment of ensuring public health. Because of the import suspension of milk products, a need to increase food production and products’ turnover became urgent. As a result, under the condition of import substitution, manufacturers are trying to reduce the cost price of the end-product. This data is not indicated on the products’ label and causes the consumer rights violation according to the Russian Federation law. The main aim of the research is to detect cheese samples with the fat fraction falsification with non-dairy fats by origin and to study the quality indicators of prescribed standard cheeses. As a result of the conducted studies, the dependence and distinctive features of organoleptic and physicochemical indicators between cheese, made from natural milk raw materials, and cheese, that was produced by using vegetable fats, were established. Organoleptic parameters of cheese are deteriorating, while adding non-dairy components. Their color is intensely bright, that implies the use of food colorings. Consistency is soft, mildly smearing, figure is flattened or absent. Taste and odor are low specific and not expressed. It cannot be typical for this products assortment. According to physical and chemical parameters, such as the moisture and sodium chloride content, marks, as a rule, comply with the requirements of the normative and technical documentation and are within the acceptable limits. The results of the mass fraction fat analysis indicate a complete or partial milk fat substitution with non-dairy ingredients. It is possible to cease the falsified cheeses sale only by strengthen production, quality indicators evaluation and safety indicators control, when the finished products are released from the enterprise and also strengthen control in places of storage and sale. In practice, the implementation of such control measures is quite difficult, because the chromatographic method involves expensive and inaccessible equipment for a long period of analysis. In this connection, it is urgent to find and introduce other accessible express methods for identifying the fat fraction of dairy products that could be absolutely reliable.

сыр, безопасность, ветеринарно-санитарная экспертиза, cheeses, safety, veterinary-sanitary examination

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