Detection of Counterfeit Milk by Modern Methods Volume 4 - Issue 3

Iroda Salimova*¹ and Noila Salimova²

• ¹Researcher Institute of Veterinary Medicine of Samarkand Uzbekistan
• ²Student Institute of Veterinary Medicine of Samarkand Uzbekistan

Received: April 14, 2021;   Published: April 30, 2021

Corresponding author: Iroda Salimova, Researcher Institute of Veterinary Medicine of Samarkand Uzbekistan

DOI: 10.32474/CDVS.2021.04.000189

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Abstract

In recent years, the range and production of milk and milk drinks in Uzbekistan has increased significantly. On the market for milk and dairy products, which are in stable demand, there are hundreds of its names, and many of them are actively advertised. The methods of milk falsification have practically not changed over the past 2-3 years. However, new methods have emerged to identify counterfeit products. This should assist the manufacturer in identifying low-quality raw materials. Manufacturers must also clearly understand what operations will put them on the line of counterfeiters. Today, problems with a comprehensive examination of the authenticity of all types of milk and milk drinks are very urgent. Preventing counterfeiting of dairy products is one of the most pressing problems of our time, which worries governments of different countries, producers, sellers, public organizations and, of course, consumers. The purchase of counterfeit dairy products is associated for consumers with a certain risk to their life and health. In modern market conditions, both strict production control carried out by the manufacturer and state supervision must be carried out using modern highly sensitive methods of analysis, which make it possible to detect not only contaminants, but also possible falsification of dairy products. Over the past 15 years in the Republic of Uzbekistan, a modern system of analytical research methods has been developed to ensure control over both safety indicators and quality indicators of dairy products, which are based on modern analytical technologies. The use of innovative methods for detecting milk falsification is focused on the stable development of production, solving the problem of food security, obtaining high quality food products.hroughput animal model not only for the benefit of common mass but also to act as an alternative model representing the human.

Keywords: Milk; Falsification; Milk Pasteurization; Whey Proteins; Casein; Products; Stabilizing Additives; Milk Fat

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