Assessment of compliance and identification of the naturality of the cottage and the cottage products

Authors

  • V. P. Lуasota Bila Tserkva National Agrarian University image/svg+xml
  • N. V. Bukalova Bila Tserkva National Agrarian University image/svg+xml
  • N. M. Bogatko Bila Tserkva National Agrarian University image/svg+xml
  • S. A. Tkachuk National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • L. B. Savchuk Podillya State Agrarian and Engineering University image/svg+xml
  • T. N. Prilypko Podillya State Agrarian and Engineering University image/svg+xml
  • N. V. Tishkivska Bila Tserkva National Agrarian University image/svg+xml
  • L. M. Bogatko Bila Tserkva National Agrarian University image/svg+xml

DOI:

https://doi.org/10.31548/dopovidi2020.02.018

Keywords:

fermented milk cheese, thermalized cheese products, quality, safety, express methods, falsification, sodium bicarbonate, starch

Abstract

The data of researches on conformity of fermented milk cheese and termized cheese products of different trademarks with the requirements of national standards of Ukraine (DSTU 4554:2006 "Cottage cheese. Specifications", DSTU 4503:2005 "Products of cheese. General technical conditions"), which are sold in retail trade network, in terms of quality and safety. Identification of their naturalness for falsification of sodium bicarbonate and starch was carried out. It was established that by the indicators: organoleptic (smell, consistency and taste), physicochemical (mass fraction of fat, protein, water, titrated acid, presence of phosphatase enzyme), investigated sour milk cheese (samples №№. 1,2,3) met the requirements of DSTU 4554:2006. The titrated acidity in cheese products (samples №№ 4,5), mass fraction of fat and which does not meet the requirements of DSTU 4503: 2005, was reduced.

All investigated samples of sour milk cheese according to microbiological parameters (presence of coli-shaped bacteria of the group of Escherichia coli, number of molds, yeast, pathogens, in particular, Salmonella, Staphylococcus aureus) corresponded to DSTU 4554:2006 and DSTU 4503:2005. The number of lactic acid bacteria tested sour milk cheese and cheese products did not meet the regulations of the applicable national standards.

The falsification of the investigated thermalized cheese products with sodium bicarbonate and starch was detected. Express, easy-to-carry methods for detecting falsification of fermented milk cheese and cheese products with sodium bicarbonate (using bromothymol blue with a mass concentration of 0.04%) and starch (for detecting its grain inclusions, using a solution with the use of a solution with the use of a solution, have been developed, tested and implemented 0.1 mol/dm3) by microscopy.

References

Kernasiuk, Y. (2015) Molochnyi sektor: realii i perspektyvy [The dairy sector: realities and perspectives]. Ahrobiznes sohodni. № 6 (301). URL: http://www.agro-business.com.ua/ekonomichnyi-gektar/2805-molochnyi-sektor-realiii-i perspektyvy.html.

Mostenska, T. L. (2004) Stan i problemy rozvytku rynku molochnykh produktiv v Ukraini [State and problems of dairy market development in Ukraine]. Ekonomika APK. № 3. S. 46-50.

Hachak, Y. R. (2011) Molochni produkty likuvalno-profilaktychnoho pryznachennia: posibnyk [Dairy products for therapeutic purposes: a guide]. Lviv. 136 s.

Postanova (IeS) Yevropeiskoho Parlamentu ta Rady vid 29.04.2004 №852/2004 Pro hihiienu kharchovykh produktiv [On the hygiene of foodstuffs]. URL: https://www.fsvps.ru/fsvps-docs/ru/usefulinf/files/es852-2004.pdf.

Rehlament (IeS) Yevropeiskoho Parlamentu i Rady vid 28.01.2002 r. № 178/2002 Vstanovliuie zahalni pryntsypy i vymohy zakonodavstva shchodo kharchovykh produktiv, stvoriuie Yevropeiskyi orhan z bezpeky kharchovykh produktiv i shcho vstanovliuie protsedury u pytanniakh, pov'iazanykh iz bezpekoiu kharchovykh produktiv [Establishing common principles and requirements of food law establishes a European Food Safety Authority and laying down procedures in matters relating to food safety products]. URL: https://www.fsvps.ru/fsvps-docs/ru/usefulinf/files/es178-2002.pdf.

Almena-Aliste, M., Mietton, B. (2014) Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiol Spectr. Feb; 2(1): CM-0003-2012. URL: https://www.ncbi.nlm.nih.gov/pubmed/26082106.

https://doi.org/10.1128/9781555818593.ch3

Hihiiena moloka i molochnykh produktiv. Chastyna 2. Hihiiena molochnykh produktiv: pidruchnyk [Hygiene of milk and dairy products. Part 2. Dairy hygiene: a textbook] / Yatsenko I. V. ta in.; za red. I.V. Yatsenka, N.M. Bohatko, N.V. Bukalovoi. Kharkiv, 2016. 424 s.

Hrek, O.V., Skorchenko, T.A. (2009) Tekhnolohiia syru kyslomolochnoho ta syrkovykh vyrobiv: navchalnyi posibnyk [Technology of sour milk and cheese products: a textbook]. Kyiv: NUKhT. 235 s.

Polishchuk, H.Y., Bovkun, A.O., Kolesnykova S.S. (2009) Tekhnolohiia syru: navchalnyi posibnyk [Cheese technology: a textbook]. Kyiv: NUKhT. 151 s.

Bezpeka kharchuvannia: suchasni problemy: posibnyk-dovidnyk [Food Security: Current Issues: a handbook] / Babiuk A. V. ta in. Chernivtsi: Knyhy-XXI, 2015. 456 s.

DSTU 2212:2003. Vyrobnytstvo moloka ta kyslomolochnykh produktiv. Terminy ta vyznachennia poniat [Production of milk and fermented milk products. Terms and definitions]. [Chynnyi vid 203-26-12]. Kyiv, 2003. 13 s. (Natsionalni standarty Ukrainy).

Kalinina, O.S., Baitsar, R.I. (2017) Analiz vplyvu pakovan na yakist produktiv kharchuvannia [Analysis of the influence of packaging on the quality of food]. Scientific Journal «ScienceRise». № 2(31). S. 28-36.

https://doi.org/10.15587/2313-8416.2017.92373

Churaieva, N.S., Bachynska, Y.O. (2015) Dynamika zmin yakosti syru kyslomolochnoho 9% zhyrnosti riznykh vyrobnykiv pid chas zberihannia [Dynamics of changes in quality of dairy cheese 9% fat content of different producers during storage]. Naukovi zdobutky molodi - zaporuka stiikoho rozvytku derzhavy : Zbirka naukovykh statei Vseukrainskoi naukovo-praktychnoi konferentsii molodykh uchenykh, mahistrantiv i studentiv ta Mizhnarodnoi naukovo-praktychnoi internet-konferentsii. Kharkiv. S. 72-77.

Shevchuk, T.V. (2013) Osoblyvosti orhanoleptychnykh ta fizyko-khimichnykh pokaznykiv syru zernystoho riznykh torhovykh marok [Features of organoleptic and physicochemical indicators of granulated cheese of different brands]. Bezpeka produktiv kharchuvannia ta tekhnolohiia pererobky. № 2 (72). S. 184-188.

DSTU 4554:2006. Syr kyslomolochnyi. Tekhnichni umovy [Cottage cheese. Specifications]. [chynnyi vid 01-07-2007]. Kyiv, 2007. 14 s. (Natsionalni standarty Ukrainy).

DSTU 4503:2005. Vyroby syrkovi. Zahalni tekhnichni umovy [Cheese products. General specifications]. [Chynnyi vid 2005−12−28]. Kyiv, 2006. 14 s. (Natsionalni standarty Ukrainy).

DSTU 4834:2007. Moloko ta molochni produkty. Pravyla pryimannia, vidbyrannia ta hotuvannia prob do kontroliu [Milk and dairy products. Rules for taking, sampling and preparation for testing]. [Chynnyi vid 2008−10−01]. Kyiv, 2008. 14 s. (Natsionalni standarty Ukrainy).

DSTU 4834:2007. Moloko ta molochni produkty. Pravyla pryimannia, vidbyrannia ta hotuvannia prob do kontroliu [Milk and dairy products. Methods of microbiological control]. [Chynnyi vid 2008−10−01]. Kyiv, 2008. 14 s. (Natsionalni standarty Ukrainy).

Bohatko, N. M., Bukalova, N. V., Sakhniuk, V. V. Metodyky kontroliuvannia pokaznykiv bezpechnosti ta yakosti kharchovykh produktiv tvarynnoho ta roslynnoho pokhodzhennia: metodychni rekomendatsii dlia slukhachiv IPNKSVM ta mahistriv FVM [Methods of control of indicators of safety and quality of foodstuffs on animal and vegetable origin: quidelines for students of IPNKSVM and masters FVM]. Bila Tserkva: Bilotserkivdruk, 2017. 130 s.

Krus, G., Nelson, A., Tuomainen, Z. (2009) Methods of investigation of milk and milk products. London. P. 293-343.

Sposib vyznachennia falsyfikatsii syru kyslomolochnoho hidrokarbonatom natriiu [Method of determining falsification of cheese with fermented sodium bicarbonate]: zaiavka na vydachu Patentu Ukrainy na korysnu model № u 2019 11852 zaiavl. 12.12. 2019. MKV G 01 № 33/12. https://doi.org/10.1055/a-0790-3051

Sposib vyznachennia falsyfikatsii syru kyslomolochnoho krokhmalem mikroskopichnym metodom [Method of determining falsification of sour milk starch by microscopic method]: zaiavka na vydachu Patentu Ukrainy na korysnu model № u 2019 11853 zaiavl. 12.12. 2019. MKV G 01 № 33/12. https://doi.org/10.1055/a-0790-3051

Downloads

Published

2020-04-20

Issue

No. 2(84) (2020)

Section

Veterinary medicine, quality and safety of livestock products

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).