Development of histological detection methods of cottage cheese falsification

¹ Belgorod State Agricultural University named after V. Ya. Gorin, Mayskiy settlement, 308503, Belgorod region, Russia
² Belgorod IVL, 32, Studencheskaya St., Belgorod, 308023, Russia

^* Corresponding author: reznichenko6531@gmail.com, bmvl-chem@yandex.ru

Abstract

Information falsification of fermented milk products is a consumer fraud using inaccurate or distorted product information. The purpose of falsification is to obtain illegal profits by reducing the production cost as a result of the unauthorized replacement of qualitative biological value of raw materials with less valuable. Most modern methods of falsification, one way or another, are restricted to changes in technology, the use of cheap raw materials and the subsequent bringing of physicochemical indicators to the established requirements of regulatory documents. The production and realization of counterfeit products also contributes to unfair competition in the food market, as a result of which manufacturers of quality goods are at a disadvantage. The purpose of this paper is to develop methods for determining the cottage cheese falsification, in particular, the defining dairy raw materials the product is made of (natural milk or skimmed milk powder). The research result is that the histological method has been developed for the first time. The method is capable of determining the type of milk raw material in the cottage cheese production with high accuracy, and preventing information falsification of this product.