Histological methods for sour cream adulteration detection

In the market of dairy products, currently there are various types of falsification, which are known to lead to low nutritional and biological value of the product and can be potentially dangerous to human health. Often subjected to falsification of sour cream, which is in great demand among the consumer. The aim of our work was to develop histological methods for determination of carrageenan and modified starch in sour cream. As a result of the studies for the first time developed a histological method that can accurately identify unacceptable impurities in sour cream: carrageenan and modified starch