Veterinary and sanitary examination of yak milk and physical and chemical composition of national dairy products of the Republic of Tuva

The aim of research is to conduct a veterinary and sanitary examination of yak milk, determine the migration of some macro- and microelements from yak milk to national dairy products and give their sanitary assessment. The studies were carried out in 2023 at the Research and Testing Center of the Krasnoyarsk State Agrarian University. Samples of yak milk and national processed products, such as khoytpak and kurut, were subjected to physicochemical studies, 10 samples of each type. Organoleptic (color, consistency, taste, smell) and physicochemical parameters of yak milk and national processed dairy products (khoytpak and kurut) were obtained - density, acidity, moisture content, protein, fat, and the quantitative and qualitative composition of the products was analyzed for the content of some macro- and microelements, such as magnesium, potassium, sodium, zinc, calcium, iron, copper, phosphorus. Based on the results of organoleptic and physicochemical studies, it was established that kurut had the highest nutritional value among the presented samples. Kurut was superior to yak milk and khoytpak in fat, protein, micro- and macroelement composition, while kurut was superior to yak milk and khoytpak in the content of most micro- and macroelements by 7 or more times. All samples that were subjected to examination met the quality requirements for milk and dairy products, were complete in nutritional terms in terms of physicochemical composition and can be used as complete food products among the population of ethnic peoples of the Siberian and Far Eastern Federal Districts.