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.
Bondar Mariana – assistant, department of food technologies and microbiology, Vinnitsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: bondar_mar@vsau.vin.ua).

The safety of milk and dairy products as a whole can be determined by a comprehensive indicator - animal health.  Thus, in accordance with modern international requirements, the farm where raw milk is produced for the production of dairy products must: comply with the rules of hygiene and veterinary sanitation;  meet the requirements of good manufacturing practice;  carry out identification and registration of animals;  ensure proper documentation on the receipt of feed, hygiene and sanitation of medicines;  to monitor in the pre-fermer laboratory the quality and safety of milk;  compulsory registration of feeds coming from animals because of the feed that can cause human health hazardous substances (hormones, antibiotics, etc.);  record veterinary medicinal products used for the treatment of animals;  to record the occurrence of those diseases in animals that threaten the safety of milk.
 EU standards require strict compliance with food safety and quality requirements.  The country, which cannot keep track of all stages of production, is closed to the European market.
 The analysis of quality indicators of milk received for processing is made.  It has been established that milk from households has low quality indicators.  Higher- and first-grade milk comes from agricultural enterprises.
 Milk quality means its high hygienic performance, the content of a certain amount of protein, fat, vitamins, enzymes, hormones, mineral salts and other substances.  It should not contain any neutralizing substances (antibiotics, soda, hydrogen peroxide). The content of heavy metals, pesticide residues should not exceed the maximum permissible level.
 Therefore, the safety of raw materials is a guarantee of the safety of finished products in the domestic market and its competitiveness in foreign markets.

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