ASSESSMENT OF THE QUALITY OF MILK AND DAIRY PRODUCTS IN THE REPUBLIC OF SERBIA

Abstract

Milk as a foodstuff has great nutritional and physiological importance and occupies a special place in the diet of children, the elderly and sick people. Fermented products are easily digestible and are recommended for people with lactose intolerance. It is believed that the daily intake of these products enables the establishment and normal functioning of the intestinal tract. These products are obtained by fermentation under the influence of lactic acid bacteria. Fermented products include yogurt, sour milk, kefir and fruit yogurt, as well as other types of fermented milk. The production of safe and high-quality food is something that every country strives for, and that is why laws and regulations define the quality standards that food must meet in order to be on the consumer's table. Milk is one of the basic foods in the diet of the population and its quality must be controlled. The aim of this study was to examine the quality of milk and dairy products on market and from imports in the territory of the Republic of Serbia. The material included 70 samples of milk and dairy products. The quality parameters of milk and products were examined according to the Regulation on the quality of dairy products and starter cultures (Official Gazette of the Republic of Serbia 33/2010, 69/2010, 33/2013, 34/2014). The following standard methods were used for testing: SRPS ISO 19660, SRPS EN ISO 8968-4, SRPS ISO 22662/IDF 198. The obtained results showed that 95.71% of the tested samples of milk and dairy products met the criteria prescribed by the Regulation. The quality parameters are satisfactory, but it is recommended to monitor the quality of milk and dairy products, because some of the products did not meet the criteria prescribed by the Rulebook or did not have an appropriate manufacturer's declaration.