Read article

Back

Title article: Study of the quality and safety of condensed milk with sugar of different brands
UDC: 637.07
Section: AGRICULTURE
Authors: Kabanova Tatiana V. ;Okhotnikov Sergey I.
Annotation:

Introduction. The quality standard in the Russian Federation sets strict requirements for condensed milk with added sugar. Many consumers, based on everyday experience, judge the quality of condensed milk only by its density. This is just one of the indicators taken into account when evaluating the quality and safety of the finished product. In this regard, conducting a comprehensive examination of the quality and safety of canned milk in the context of expanding the range, increasing production and consumption is especially important. A comprehensive assessment makes it possible to identify possible health risks associated with the presence of harmful substances, bacteria and microorganisms in the product. It allows manufacturers to guarantee the safety of their products for consumers and avoid possible lawsuits. The purpose is to conduct research on the quality and safety of condensed milk with sugar from different manufacturers, sold in the retail chain of the city of Yoshkar-Ola. Materials and methods. The objects of the study were three samples of whole condensed milk with sugar produced on the territory of the Russian Federation. The samples were encrypted under numbers 1, 2 and 3. Samples of condensed whole milk with sugar were assessed according to quality and safety indicators in accordance with regulatory and technical documentation. Research results, discussions. During the research, we noted some discrepancy between the studied indicators and the requirements of regulatory and technical documentation in all samples. Sample No. 1 met the mandatory requirements as much as possible, in particular, in terms of titrated acidity, CFR and moisture content; had the most pronounced organoleptic characteristics; sufficient viscosity throughout the mass, optimal structure and consistency. A slight deviation in the fat content – 0.2 %, in this sample is an average error and can be considered an acceptable deviation. Conclusion. As a result of the conducted research, a sample of condensed milk was identified that most fully meets the requirements of regulatory and technical documentation.

Text article: