Milk and dairy products microbiological safety determination

The purpose of the research is to determine the microbiological safety of milk and dairy products. Tasks: to determine the microbial contamination of cow's milk, pasteurized milk and cheese. Studies of the microbial contamination of milk from cows of the educational scientific production center “Studenchesky”, as well as dairy products of the educational and research laboratory for the technology of milk and dairy products were carried out in 2018-2021 in the microbiological laboratory of the testing laboratory center of the Chuvash State Agrarian University in accordance with the requirements of national and interstate standards. In the milk of cows at the initial stage of the study, it was revealed that the content of mesophilic aerobic and facultative anaerobic microorganisms is 4.0-4.4 times higher than the maximum allowable amount normalized according to GOST 31449-2013. It has been established that the requirements of sanitary and veterinary rules are not always observed on the farm. In this regard, measures were taken to fulfill the veterinary and sanitary requirements for the arrangement and equipment of the premises, the territory of the dairy farm. In the barn, work was carried out to improve the conditions for keeping and milking cows. During the primary processing of milk, the requirements for cleaning and cooling of raw materials were met. Conditions for the storage and transportation of milk, compliance with the rules of personal hygiene of farm workers were created. After the measures taken, the microbial contamination of milk decreased and its quality increased from the second to the highest grade according to GOST R 52054-2003. Microbiological indicators of dairy products produced from this milk in the conditions of an educational and research laboratory for the technology of milk and dairy products were studied in accordance with the requirements of the Technical Regulations of the Customs Union "On the safety of milk and dairy products" (TR TS 033/2013). It has been established that, according to microbiological indicators, pasteurized milk and cheeses meet modern requirements.