Study of the qualitative composition of fermented milk products of different manufacturers

The use of fermented milk products in medical nutrition and one’s daily diet can play an important role, taking into account the individual characteristics of the body. The beneficial properties of fermented milk products directly depend on strict adherence to technological standards and multi-level quality control. Given the physiological significance of these products, it is necessary to ensure their safety, preservation of biologically active components, and compliance with the declared nutrient characteristics. In this regard, special attention should be paid to the quality control systems of dairy and fermented milk products. In order to study the qualitative composition of the selected category of fermented milk products (sour cream), a study of several samples from different manufacturers was conducted. To evaluate the research results, quantitative and qualitative methods of material processing were utilized. The research has shown that the study of the qualitative composition of fermented milk products allows not only controlling their safety and nutritional value, but also developing novel functional products with desired properties. To prevent falsification, it is necessary to tighten control at all stages of production, introduce traceability systems for raw materials, and employ modern methods of laboratory analysis.