Качество и безопасность сырья для молочной промышленности

Abstract

The raw materials in the dairy industry are whole milk and its individual components, in particular fat, dry matter and non-fat milk solids. Depending on the purpose, milk is evaluated according to various indicators. If milk is used as a direct food product, then the main indicators are sanitary and hygienic and economic. In the case of using milk as a raw material for the dairy and food industry, along with the above indicators, its organoleptic and physicochemical properties are of great importance.