ANALYSIS OF SAFETY INDICATORS OF MILK AND DAIRY PRODUCTS
Keywords:
microbiological safety, chemical safety, organoleptic indicators, quality of dairy products, sanitation and hygieneAbstract
This work comprehensively covers the quality and safety indicators of milk and dairy products. It analyzes aspects related to microbiological safety - the presence of harmful microorganisms, chemical safety - residues of antibiotics, pesticides and heavy metals. It also considers methods for initial quality assessment of products through physical and organoleptic indicators, namely color, smell, taste and consistency. The study substantiates the importance of hygiene, technological processes and modern control systems in ensuring the safety of dairy products. As a result, it is concluded that comprehensive control of all indicators is necessary for the production of high-quality and safe dairy products.
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