Research of cow's milk quality to produce safe dairy products

The paper presents the results of raw cow's milk research as a raw material procured from farms in the East Kazakhstan Region of the Republic of Kazakhstan for compliance with the requirements of the Technical Regulations of the Customs Union "On the safety of milk and dairy products." For the production of high quality curd products, you need safe and high quality raw materials - whole milk and starters. Even at the preparatory stage, the market was studied for suppliers of dairy raw materials, suitable producers and sellers of milk were found. It will be required in large quantities and constantly, therefore, for the production of cottage cheese and curd products, suppliers close to the enterprise are chosen. This, firstly, will reduce logistics costs; secondly, it will ensure a regular supply of milk. There are many producers of starter cultures now - it is not difficult to find a product at the right price and in the required quantity. For the experimental research, the suppliers of raw materials were selected: the “Novaya Zarya” farm and 2 private farms - IP “Khalelov”, IP “Sharipov”. The quality of milk was assessed by organoleptic, physicochemical indicators, the degree of purity and bacterial contamination, milk was checked for falsification. Research was carried out in the laboratory (data was taken from the technical journal of the laboratory) and own research. According to the laboratory, organoleptic, physicochemical indicators, check for falsification, purity and bacterial contamination of the imported milk corresponded to the norm. According to the results of our own research, deviations from the norm were observed, which did not have a significant effect on the production of safe dairy products.