Counterfeiting detection of fermented milk products

Abstract

About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to establish counterfeit milk products and detection methods of them. Physico-chemical quality indices of fermented milk products were determined with the use of instrumental methods, Reichert-Meissl and Polenske method. In result of the investigation was established the existence of the Republic Moldova market – nonconforming fermented milk products and counterfeit, by substitution of lactic fat with vegetable fat (falsification of content). The absence of respective information on the product label is assigned to the category of informational falsification.