Engineering, Energy, Transport AIC

Solomon Alla – PhD, Associate Professor of the Department of food technology and microbiology of the Vinnytsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: Soloalla78@ukr.net).
Polievoda Yurii – PhD, Associate Professor of the Department of technological processes and equipment for processing and food production, Vinnytsia National Agrarian University: Vinnitsia, st. Sonyachna 3, VNAU, 21008, e-mail: vinyura36@gmail.com.

Ukraine needs to introduce high standards for the safety and quality of dairy products, which have become the norm for the world's leading producers.  According to the order of the profile ministry of the state «On approval of the Requirements for the safety and quality of milk and dairy products» must determine the safety of milk.  The minimum milk to be processed must meet the relevant criteria.  The requirements approved by the decree shall apply to milk and dairy market operators exporting or declaring their readiness for such exports to the competent authority.
 For all other milk and dairy market operators, the above requirements apply from January 2022.  The new national standards, harmonized with the European ones, require gradual implementation, which is why the order provides for a transitional period.
 The Milk Producers Association (AVM) states that it is not profitable to produce milk by extravagance.  According to the US National Profile Board, if the milk contains about 400,000 / ml somatic cells, then the farmer loses about 700 kg of milk during the cow's lactation period.
 The overall goal of new legislative changes in Ukraine is to create and implement in our country a modern food safety monitoring system based on risk assessment in the dairy value chain.  Therefore, dairy farms and the private population (who supply milk) should be prepared for periodic inspections of raw milk (laboratory tests) and for production inspection.
 The article investigates the quality of milk collected from farms and private farms.  Reasons for the decrease in the quality of the product under study were identified.  Proposed ways to improve the quality of milk raw materials.

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