Equipment vet san laboratory for the study of milk. Additional research on milk and dairy products

Milk as one of the most valuable food products of animal origin, as well as dairy products, can be the cause of both food poisoning and toxicosis of bacterial etiology in humans. This is observed in cases where various serotypes of Salmonella, botulinus, pathogenic staphylococci with enterotoxic properties, and conditionally pathogenic microflora get into milk or dairy products. In addition, raw milk containing pathogens of brucellosis, tuberculosis, foot-and-mouth disease and other diseases can become a source of the spread of anthropozoonotic diseases.

All cases the occurrence of food poisoning and toxicosis in humans and diseases among animals are investigated by specialists. At the same time, the sources of the disease, the compliance of products with veterinary, sanitary and technological regulatory requirements are established, and the perpetrators are held accountable.

Primary requirements To milk quality. The following requirements are imposed on cow's milk when harvested in accordance with TU RB 00028493.380-98: it must be whole, fresh and meet the requirements of sanitary and veterinary regulations for dairy farms of collective farms and state farms.

Milk should be clean, without extraneous, uncharacteristic tastes and odors. By appearance and consistency - it is a homogeneous liquid from white to light yellow in color, without precipitation and flakes, with a density of at least 1027 kg / m3 (highest grade - 1028).

Varietal milk has an acidity of 16 - 20 o T ", the degree of purity according to the standard is not lower than the second group and the bacterial contamination according to the reductase test: 3x10 5, 5x10 5, 4x10 6 _ (according to the variety)). It is forbidden to use for food purposes milk with the addition of neutralizing and preservative substances, a residual amount of plant and animal protection chemicals and antibiotics, with a density below 1027 kg / m3, as well as with a pronounced smell and fodder flavor of onion, garlic and wormwood. Therefore, when determining the grade of milk, along with its organoleptic assessment, density, acidity, mechanical contamination, fat content are determined, and once a decade, bacterial contamination of milk is checked using a reductase test.

In the markets, according to the rules of veterinary and sanitary examination of milk and dairy products, approved by the GUV of the Ministry of Agriculture of the USSR on 1. 07. 1976, milk and dairy products from farms that are free from contagious animal diseases are allowed for sale. This is confirmed by a certificate issued by a veterinarian (paramedic) for up to three months. It indicates the dates of the study for subclinical mastitis, tuberculosis, brucellosis and other diseases, vaccinations against anthrax provided for by the current instructions.

In the markets, milk can be sold by persons who have personal sanitary medical books or certificates of medical examinations established for employees of food enterprises. Milk and dairy products with the smell of petroleum products, onions, garlic, the addition of neutralizing and preservative substances, residual amounts of plant and animal protection chemicals, antibiotics, as well as those that do not meet the established requirements for physical and chemical indicators (density, fat content, acidity) and bacterial contamination.

Bacterial contamination, acidity and fat content of milk are determined once a month when it is systematically sold by citizens and at least once every 10 days when sold by collective farms and state farms.

It is prohibited to sell counterfeit milk and dairy products: for milk - fat removal, addition of water, starch, soda; sour cream and cream - an admixture of cottage cheese, starch, flour, kefir; oils - an admixture of milk, cottage cheese, cheese, boiled potatoes, vegetable fats; for fermented milk products - cream removal. To detect adulteration of milk and dairy products, special research methods are used.

Determination of fat in milk is performed by the acid method. In a clean butyrometer, without wetting the neck, pour 10 cm3 of sulfuric acid (density 1.81 - 1.82), add 10.77 cm3 of milk and 1 cm3 of isoamyl alcohol (density 0.810 - 0.813) with a pipette, close with a dry rubber stopper and the contents are mixed until complete dissolution of the protein. After that, the butyrometer is placed with the stopper down for 5 minutes in a water bath (temperature 65 ° C), and then centrifuged for 5 minutes at a speed of 1000 rpm. Then, by moving the cork up and down, the lower limit of the fat column is set on the whole division of the scale and the number of divisions from the lower level of the meniscus is counted from it.

The density of milk is determined to confirm its naturalness or to detect the addition of water to milk. Under the density of milk, it is customary to understand the ratio of the mass of milk of a certain volume, taken at a temperature of 20 ° C, to the mass of water in the same volume, taken at a temperature of 4 ° C. The density of natural cow's milk ranges from 1027 to 1033. It is determined no earlier than after 2 hours after receiving and filtering milk at a temperature of 15 - 25 ° C, and take into account at a temperature of 20 ° C,

Definition technique. 200 cm3 of milk is poured into a glass cylinder with a capacity of 250 cm3 (ml) without foaming and the hydrometer is lowered so that it does not touch the walls of the cylinder. After 1 - 2 minutes, the readings of the hydrometer scale and milk temperature are read using the thermometer of the hydrometer.

If the temperature of the milk is above or below 20 ° C, then an adjustment is made equal to 0.0002 for each degree. At a milk temperature above 20 ° C, the correction is multiplied by the temperature difference and the product is added to the hydrometer density reading. At temperatures below 20 "C, the product is subtracted from the hydrometer reading.

The density of milk is determined to reveal the addition of water to it. It has been established that the addition of 10% water to milk reduces its density by 3 o hydrometers. The last two digits of the milk density index according to the hydrometer are usually called hydrometer degrees and denoted by the letter A.

Example. If 10% water is added to milk with a density of 1027 hydrometers or 27 hydrometers, then its density will be equal. (27 o - 3 o) 24 o hydrometer or 1024 hydrometer density indicators.

Determination of mechanical contamination. Mechanical contamination of milk is determined using the Record device and cotton filters with a diameter of 27–30 mm. Before filtering, 250 cm3 of milk is thoroughly mixed, heated to a temperature of 35 - 40 ° C and filtered. After filtering, the filter is removed, placed on White list paper and compared with a standard standard indicating the group of milk by contamination (GOST 8218 - 89).

If there are no particles of mechanical impurities on the filter, then milk is referred to the first group by purity; if there are individual particles of mechanical impurities - to the second, and if there is a noticeable sediment of large particles of mechanical impurities on the filter - to the third group.

Determination of soda in milk. Soda is added to milk to neutralize acidity, and the development of microbes in such milk does not stop and it can acquire undesirable qualities during storage.

Definition technique. The same amount of 0.2% alcoholic solution of rosolic acid is added to 2-3 ml of the test milk in a test tube. The contents are mixed and the reaction is taken into account. In the presence of soda, milk acquires a raspberry-red color, and without soda - orange,

Determination of starch in milk, sour cream and sour cream. Starch paste is added to milk to increase its density, and according to organoleptic characteristics to make milk thicker, in order to hide falsification.

Definition technique. Add 3-5 drops of Lugol's solution to 3 - 5 ml of milk in a test tube, mix and take into account the reaction. If there is starch or flour in milk, blue coloring, and in the absence of them, it does not change.

Determination in sour cream and cream with the admixture of cottage cheese, kefir. In a glass of hot water (66 - 75 ° C), stir 1 teaspoon of sour cream or cream. If cottage cheese, kefir is added to the product, then after stirring it settles to the bottom in the form of small particles, grains or flakes. Pure cream or sour cream does not give sediment. The degree of dilution of sour cream with cottage cheese and sour-milk products is also determined by the actual fat content,

Determination of the form of aldehyde in milk. To detect formaldehyde, which is added to milk during preservation of samples sent for laboratory research or for conservation of skimmed milk, a reagent is prepared consisting of 100 ml of concentrated sulfuric acid and one drop of nitric acid ( specific gravity 1,30).

Take 3 cm3 of this reagent into a test tube and carefully layer 3 cm3 of the test milk. In the presence of formalin in milk, after 1–2 minutes, a violet or dark blue ring appears on a yellow background at the place of contact of the reagent with milk. In the absence of formalin in milk, a ring of only a yellowish-brown color appears at the point of contact of these liquids.

Determination of two chromium salts. In a test tube, 3 cm3 of milk is added to 3 cm3 of a 2% solution of silver nitrate, mixed and the reaction is taken into account. In the presence of dichromate salt in milk, the mixture acquires a yellow or reddish-yellow color, and in the absence of it, the color does not change.

Identification of antibio tics in milk. According to domestic and foreign researchers, the use of milk containing antibiotics is dangerous for the health of the consumer and unsuitable for manufacturing. fermented milk products. In accordance with the current TU RB, cow's milk containing antibiotics is not accepted by procurement organizations.

The presence of antibiotics in milk is detected by indication methods based on the suppression of the reproduction of microbial cells and their enzymatic activity in the presence of indicators (resazurin or methylene blue). Thermophilic streptococcus sensitive to antibiotics is used as a test microbe.

Test with methylene blue. Into a sterile test tube add 10 cm3 of the milk under study, 3-4 drops of a fresh test culture of thermophilic streptococcus prepared in skim milk, and 1 cm3 of a working solution of methylene blue (5 cm3 of a saturated alcohol solution of methylene blue in 195 cm3 of distilled water) . Add 10 ml of milk known to be free from antibiotics, 3-4 drops of thermophilic streptococcus culture and 1 ml of methylene blue solution to the control tube. The contents of the test tubes are thoroughly mixed, incubated for 5.5 hours in a water bath at a temperature of 38-40 ° C and the reaction is taken into account. In the presence of an antibiotic in the test milk, thermophilic streptococcus does not. multiplies, the indicator will not recover, the color of the milk will be blue. In the control tube, thermophilic streptococcus will multiply, the indicator will be restored and the milk will become discolored.

Resazurin test. In a test tube, to 10 cm3 of the milk under study, add 1 cm3 of a 0.005% aqueous solution of resazurin and 3 - 4 drops of thermophilic streptococcus. Take 10 ml of milk known to be free from antibiotics, 1 ml of resazurin solution and 3-4 drops of thermophilic streptococcus into a control tube. The tubes are kept for 45 minutes in a water bath and the reaction is taken into account. In the presence of antibiotics, the milk turns steel blue or violet-pink.

Determination of hexachlorane in milk (according to I. N. Gladenko, cited by V. P. Obraztsov, 1986). Introduce into a test tube with a stopper 2 g cream and add 10 - 15 cm3 of solvent (chloroform or benzene), stand for 20 - 30 minutes. Then, 10–15 ml of purified concentrated sulfuric acid is added to the same test tube, mixed without foam formation, and 2–3 g of anhydrous sodium sulfate are added in small portions. The contents of the test tube are allowed to stand until the solvent is completely separated, then the solvent is re-treated with a mixture of concentrated sulfuric acid (1: 1). The acid separated from the solvent is removed, and his treated twice with a 0.5% solution of sodium carbonate, poured into an open bacteriological cup and kept until the solvent has completely evaporated.

20 - 30 flies are planted on the remaining sediment in a bacteriological dish, covered with gauze and transferred under a glass cap. In the presence of hexachloran, after 1; 2; Paralysis of insects is observed at 4 and 6 o'clock.

The veterinary rules for the veterinary and sanitary examination of milk and dairy products (hereinafter referred to as the Rules) were developed in accordance with the Law of the Republic of Belarus of December 2, 1994 "On Veterinary Affairs" (VedamastsіVyarkhounaga of the Council of the Republic of Belarus, 1995, No. 4, p.11) and determine the procedure for conducting veterinary and sanitary examination of milk and dairy products.

Veterinary and sanitary examination is subject to raw milk obtained on dairy farms of agricultural organizations, personal subsidiary and peasant (farm) farms and intended for the production of dairy products in milk processing organizations, as well as milk and dairy products. homemade for sale in the markets of the Republic of Belarus.

Milk and dairy products intended for sale in the distribution network undergo production and laboratory control in milk processing organizations and are accompanied by documents that guarantee their quality and safety.

Veterinary and sanitary examination of raw milk on dairy farms of agricultural organizations is carried out directly at the places of its production for indicators in accordance with the current technical regulatory legal acts (hereinafter - TNLA).

Chapter 2. Veterinary and sanitary requirements for the sale of milk and dairy products in the markets

Each batch of milk and dairy products entering the markets for sale is subject to veterinary and sanitary examination by methods in accordance with the current TNLA and of these Rules, with the following frequency:

milk (for a one-time home-made sale): color, texture, taste and smell, acidity, purity group, density, fat content, total number of microorganisms, number of somatic cells;

milk (with regular sale): daily - color, texture, taste and smell, acidity, purity group, density, fat content, once a decade - protein content, total number of microorganisms, number of somatic cells;

dairy products: daily - color, texture, taste and smell, acidity, fat content;

milk and dairy products: daily - the content of radioactive substances in accordance with the radiation monitoring scheme approved in the prescribed manner.

Milk and dairy products that have passed production laboratory control in the organization and are accompanied by documents that guarantee quality and safety are allowed for sale after a veterinary examination.

Allowed for sale whole milk and home-made dairy products (cottage cheese, sour cream, cheeses soft, oil) obtained from animals free of contagious diseases, which must be confirmed by a veterinary accompanying document issued in the prescribed manner.

those that have not passed the veterinary and sanitary examination in the laboratory of the veterinary and sanitary examination of the market (with the exception of milk and dairy products accompanied by documents confirming their quality and safety in accordance with the current legislation and manufactured in organizations under the control of the relevant government bodies);

from cows during the first 7 days before calving and the last 7 days until the end of lactation;

with the addition of neutralizing and preservative substances;

with organoleptic defects of milk, according to Appendix 1;

with a residual amount of chemical plant and animal protection products, antibiotics and other harmful substances provided by the current legislation;

not meeting the established requirements for physical and chemical indicators (density, acidity, fat content) and bacterial contamination;

delivered to the market in galvanized and dirty dishes, using fabric material for packaging;

for dairy products, an admixture of gelatin, herbs, butter, eggs and other products;

with falsification: for milk - the addition of water, starch, soda and other impurities; for sour cream and cream - an admixture of cottage cheese, starch, flour, kefir; for butter - an admixture of milk, cottage cheese, lard, cheese, boiled potatoes, vegetable fats; for cottage cheese - an admixture of soda, etc.

8. Milk and dairy products from vaccinated cows (buffaloes), sheep and goats against infectious diseases are used according to the terms specified in the instructions for the use of the relevant vaccines.

Milk and dairy products from cows (buffaloes), sheep, goats and mares suffering from contagious diseases are used in accordance with the relevant veterinary and sanitary rules for these diseases.

9. The sale of milk and dairy products is allowed to be carried out by persons who have personal medical books, subject to personal hygiene and sanitary rules for the sale of these products.

10. Before taking samples of milk and dairy products for examination, the sanitary condition of the container (dishes) in which they are delivered to the market is determined.

All dairy products delivered in a separate container (container) are subject to inspection and analysis.

The container (container) in which milk and dairy products are delivered must be made of materials approved by the health authorities for contact with food.

11. Sampling is carried out in accordance with the current TNLA. In the case of arbitration tests, the sample is doubled. The selected samples are divided into two equal parts and each of them is placed in a separate container: one for normal analysis, the other for arbitration. Samples are stored at the appropriate temperature.

When conducting arbitration tests, samples are written off and disposed of after 7 days after measurements.

The remains of samples of milk and dairy products after the study are written off according to the act in accordance with Appendix 2 with subsequent disposal (destruction) in the prescribed manner.

12. Samples of milk and dairy products that require more complex research (for pesticides, etc.) are sent to an accredited veterinary laboratory. Sampling and registration of the accompanying document is carried out in accordance with the current TNLA.

It is forbidden to sell milk and dairy products until the results of the study are received.

13. Each sample of milk is examined no later than 1 hour after it is taken for purity, density and acidity. In the warm season, in the process of sale, by decision of the vetsanekspert or at the request of the buyer, the milk is checked for acidity again.

14. The results of the veterinary and sanitary examination of milk and dairy products are recorded in the journal in accordance with Appendix 3.

15. For products that have passed the veterinary and sanitary examination and approved for sale, a label of the established sample is issued.

16. If, based on the results of the veterinary and sanitary examination, the unsuitability of milk and dairy products for food purposes is established, they are sent for destruction (utilization). An act is drawn up in two copies in accordance with Appendix 4, one of which is handed over to the owner, and the second is kept in the files of the veterinary service.

17. In case of violation of veterinary and sanitary requirements in the sale of milk and dairy products in the markets, the head of the laboratory of veterinary and sanitary examination has the right to bring officials and citizens to administrative responsibility.

Ural State Academy of Veterinary Medicine

Department: Veterinary and sanitary examination

Course work

Veterinary and sanitary examination of milk

Troitsk, 2009

Introduction. 3

Veterinary and sanitary rules for milk production technology. General provisions. 4

Arrangement and equipment of premises and territory of dairy farms.. 6

Veterinary and sanitary requirements for milking cows. eleven

Primary processing, storage and transportation of milk. 12

Personal hygiene rules for farm workers .. 15

Veterinary and sanitary quality control of milk in complexes and farms. physical and chemical methods for determining the quality of milk. 17

Organoleptic study of milk. 18

Determination of the percentage of fat in milk. 21

Determination of the acidity of milk. 22

Determination of the purity of milk. 24

Checking the quality of milk pasteurization. 25

Determining the quality of milk. 26

Microbiological analysis of milk. 28

Express methods for detecting Escherichia coli and Salmonella bacteria in milk and equipment. 29

Indication in milk of staphylococci. 31

Sanitary evaluation of milk in animal diseases. 32

Prevention of mastitis in cows in dairy complexes and farms 34

List of used literature.. 41

Introduction

Importance of milk in human nutrition.

Milk is one of the most valuable food products. It contains about 200 substances vital for humans and young animals. The main ones are proteins, fat, milk sugar and mineral salts. Milk proteins contain 20 amino acids, including tryptophan, lysine, methionine, lecithin and others, which are essential. Milk contains 25 fatty acids, most of which are unsaturated, and therefore easily absorbed by the human body. Milk sugar (lactose) is only slightly fermented in the intestines and is almost completely absorbed. Mineral salts are widely represented in milk: calcium, potassium, sodium, magnesium, phosphorus, sulfur and others necessary for the normal course of basic life processes in the body,

In total, milk contains 45 mineral salts and microelements. Milk contains both fat-soluble vitamins - A, D. E, and water-soluble - C, P, B1, B2, B6, B12 and other regulating metabolism. It is very important that the numerous components of milk are in a strictly interconnected relationship, which has importance in the life of an organism. Pure new milk healthy cow has bacteriostatic properties. If freshly milked pure milk is cooled to 3-4 °, then it retains these properties for up to 1.5 days, and at a temperature of 10 ° - 24 hours. Made from milk lactic acid products(curdled milk, kefir, cottage cheese, etc.) are antagonists of putrefactive intestinal microflora and are indispensable as dietary products.

Meanwhile, milk in violation of the sanitary conditions of milking, primary processing, storage and transportation, as well as in case of diseases of cows, it can be contaminated with pathogenic and toxicogenic microflora, which is dangerous for people and young animals.

Veterinary and sanitary rules for milk production technology. General provisions

The entire herd of dairy cows (buffaloes, camels, mares) must be under the constant supervision of a veterinarian or paramedic and be examined for brucellosis, tuberculosis, and, if necessary, for other diseases at the optimum time using the methods provided for by the relevant regulatory documents of the Ministry Agriculture RF.

In order to prevent contagious animal diseases, farm managers are obliged to ensure compliance with zootechnical and veterinary rules and the timely implementation of other measures provided for by the Veterinary Legislation of the Russian Federation.

To supply children's institutions (pioneer camps, children's dairy kitchens) directly from the farm, it is allowed to use milk obtained only from healthy animals. For this purpose, farms are allocated that are free from infectious animal diseases, which are located within a radius of no more than 25-30 km from the place of consumption of this milk, near highways and highways. Milk deliveries through other direct links are decided on the spot in agreement with the veterinary and sanitary and epidemiological services. All cows allocated for the supply of milk to children's institutions are subject to mandatory veterinary examination twice a month and examination for brucellosis and tuberculosis at least twice a year, for mastitis - 1 time per month. The results and actions taken are recorded in a log. An animal welfare certificate on the farm is submitted to the chief veterinarian of the district on a monthly basis.

In farms that are unfavorable for infectious diseases of cattle, measures are taken to ensure short term complete recovery of the herd from these diseases. Until the elimination of the disease, when deciding on the use of milk for food and its release from the farm, one should be guided by the instructions set out in paragraphs 1.5-1.10 of these Rules and the corresponding instructions for combating infectious diseases.

If a livestock disease is suspected, the farm manager or foreman is obliged to immediately isolate the diseased animals and inform the veterinary specialist serving the farm about this.

Milk from sick cows must be drained into a separate bowl. It is forbidden to use this milk for food or animal feed and to hand it over to milk processing enterprises until a diagnosis of the disease is established.

In case of livestock disease with contagious diseases transmitted from animals to humans, veterinarians are obliged to prohibit the export of milk from the farm, its use on the farm until the diagnosis is clarified and require the implementation of measures in accordance with existing instructions for combating these diseases, at the same time inform the territorial sanitary and epidemiological service .

It is forbidden to use for food and feed to animals milk from cows suffering from anthrax, emphysematous carbuncle, rabies, malignant edema, leptospirosis, plague, general pneumonia, Q fever, as well as if the udder is affected by actinomycosis, necrobacteriosis, and in other cases provided for instructions. Such milk after boiling for 30 minutes must be destroyed.

Milk from cows with or suspected of having tuberculosis, brucellosis and leukemia is used according to current instructions on measures to prevent and eliminate tuberculosis in animals, on measures to prevent and eliminate brucellosis in animals, on measures to combat leukemia in cattle.

Milk from the affected quarters of the udder of animals with mastitis must be destroyed after boiling. Milk from unaffected quarters of the udder of the same animals is subjected to thermal disinfection (boiling or pasteurization for 20 seconds at 76 ° C) and used to feed young farm animals.

Milk from cows treated with antibiotics should be used in accordance with current guidelines for the control of bovine mastitis.

To identify animals with mastitis, all cows on the farm must be clinically examined daily during milking and, once a month, milk samples should be examined from each share of the udder in accordance with current recommendations for combating mastitis in cows or from the milk yield of each cow in accordance with the current instruction on the use of a 10% solution of mastidine. The results are presented to the chief veterinarian of the district on a monthly basis.

Cow's milk delivered by farms in all respects must meet the requirements of GOST 13264-70 "Cow's milk. Requirements for procurement."

It is forbidden to donate milk obtained from cows during the first 7 days after calving and for the same period until the end of lactation. It is used for fattening young animals.

Milk, dairy products, containers of individual farms must meet the requirements set forth in the current rules for the veterinary and sanitary examination of milk and dairy products in the markets.

Arrangement and equipment of premises and territory of dairy farms

The construction of new and reconstruction (refurbishment) of existing cowsheds, dairy, milking, maternity departments, calves and other premises of a dairy farm should be carried out in accordance with the all-Union standards for the technological design of cattle enterprises (ONTP 1-77) (M. 1979) and all-Union standards technological design of veterinary facilities for livestock, fur and poultry enterprises (ONTP 8-85) (M., 1986) in compliance with the sanitary requirements provided for in them. Dairy utensils must be made from materials approved by the Ministry of Health of the Russian Federation for these purposes.

A mandatory facility on each livestock farm is a sanitary checkpoint built according to a standard design.

To receive and store milk on the farm, it is planned to build a dairy (an isolated room in a barn or a separate building) with rooms for primary processing and temporary storage of milk, for sanitizing milking equipment, storing and preparing detergents and disinfectants. In the dairy, a separate room is provided for the study of milk (laboratory).

To ensure the proper sanitary condition of livestock and milking premises, it is necessary to constantly monitor their cleanliness, landscaping of the territory of farms, walking areas, entrances to cowsheds, calves, milking rooms and dairy.

The farm should be surrounded by a fence and a strip of green spaces. The territory free from buildings is also landscaped and landscaped.

Milk from cows from disadvantaged settlements for various infectious and especially dangerous diseases, as well as those vaccinated against anthrax and foot-and-mouth disease for 2 weeks, sick with mastitis, endometritis, gastroenteritis and other diseases is not allowed for sale in the markets. Milk from cows in the first 7-10 days after calving and in the last 7-10 days before launch is also not sold.

The sale of milk and dairy products on the market prior to the ES is not allowed.

Milk that entered the market from farms disadvantaged for infectious diseases is tinted with cocoa, coffee, food coloring, seized and disposed of under the supervision of the veterinary service in the presence of a representative of the farm or the owner, about which an act is drawn up in 2 copies, one of which is issued to the owner, the other remains in the LVSE market.

It is forbidden to sell milk and dairy products with the following falsification: milk - when fat is removed, water, starch, soda and other impurities are added; sour cream and cream - an admixture of cottage cheese, starch, flour, kefir; oil - an admixture of milk, cottage cheese, lard, cheese, potatoes, vegetable fats; varenets, fermented baked milk, yogurt - cream removal, an admixture of soda. Milk obtained from cows with an unexplained etiology of the disease is not allowed for sale.

In the markets, it is allowed to sell milk (cow, goat, sheep) according to the signs of purity not lower than the second group, according to bacterial contamination not lower than the second class, and mare - the 1st group in terms of purity and the 2nd class in terms of bacterial contamination.

Persons selling milk and dairy products in the markets must have personal health books or certificates of medical examinations established for employees of food enterprises and comply with the sanitary rules for trading these products.

Before the start of the VSE of milk, the documents must be checked and recorded in the journal. Then the GLVSE veterinarian checks the cleanliness of the container. It does not allow milk and dairy products to be sold in galvanized dishes and containers not approved by the State Sanitary and Epidemiological Supervision for the storage and transportation of milk and dairy products.

Milk samples are taken at least 250 ml, sour cream and cream - 15 ml, butter - 10 g, cottage cheese and cheese - 20 g, Varenets, yogurt, ryazhenka - 50 ml. the selected samples are examined in the laboratory no later than 1 hour after taking. At the same time, organoleptic indicators, purity, density and acidity are necessarily controlled; Primarily received milk is examined additionally for fat content. All results of the veterinary sanitary examination of milk and dairy products are recorded in the journal form No. 24-vet.

The VSE of milk provides for an assessment of its danger in terms of infection, the determination of falsification, organoleptic defects (changes in color, consistency, the presence of impurities), acidity, and the content of harmful substances. During the examination of milk, its naturalness (conditionality) is first determined by organoleptic and physico-chemical methods. At the same time, attention is paid to the purity and color of the product. A change in the color, taste, consistency of milk is noted in certain diseases of the uterus and feeding appropriate feeds containing carotene and carotenoids. The admixture of flakes or clots in milk indicates a disease of the mammary gland and the presence of certain defects in it.

The factors that cause defects in milk include: the physiological state of lactating animals, the disease of the animal, non-compliance with the conditions of keeping and feeding, the unsatisfactory condition of livestock buildings, the poor condition of pastures, the introduction into the body medicines, violation of the technology of primary processing of milk, various falsifications, etc. The main defects are associated with a change in the color, consistency, smell and taste of milk.

Cow's milk according to GOST 13264-88 should have the following indicators: density - 1.027 - 1.033 mg / cm3, protein - at least 3%, fat - at least 3.2%, acidity - 16-18T °, pH - 6.65+ 0.2, somatic cells - up to 500 thousand in 1 ml.

Goat milk according to organoleptic parameters, it is close to cow's: fat - not less than 4.4%, density - 1.027-1.038, acidity - no more than 15T °.

Sheep milk white color, fat should contain at least 5%, density - 1.034-1.038, acidity - 24T °.

Mare's milk is sweetish, tart with a bluish tinge: fat - more than 1%, density - 1.029-1.033, acidity - no more than 7T °.

Persons selling other than cow's milk, but other animals must clearly indicate to the buyer the type of milk and observe the rules of hygiene in the sale of these products. The sale of mixed milk from different animals is not allowed.

Sour cream

When controlling sour cream, they check the type, uniformity, color, smell, taste, texture, acidity (60-100T °), fat content (more than 25%), starch, cottage cheese, flour and other substances. Sour cream should be clean, without foreign smell, thick, homogeneous, glossy, without grains of fat and casein. It is not allowed to sell sour cream with released whey, viscous, osmuly, contaminated, with foreign odors and taste, in moldy containers. Sour cream becomes bitter when long-term storage, with a metallic taste - from containers, greasy - from mold and added fat, viscous - from bacteria, swollen - from abnormal storage temperatures.

At cottage cheese organoleptic indicators are checked for uniformity (no lumps, non-flowing, non-grainy), acidity (the norm is not higher than 240T °), falsification (soda, etc.). Cottage cheese is allowed for sale clean, tender, without foreign tastes and odors, homogeneous, non-grainy and without lumps, white or yellowish in color. The purity and uniformity of the curd is determined in a special apparatus.

Cottage cheese is laid out in a thin layer in a Petri dish, placed on the substrate of the apparatus and pushed inward. After that, the device is connected to the network and look at the results: clean fresh cottage cheese, made under normal conditions, luminesces with a yellowish color, cottage cheese made from skimmed milk in tinware in ultraviolet light, it glows with a pure bright blue-violet color; slightly polluted, with impurities - bluish-green; strongly bacterially contaminated cottage cheese glows bright green with multi-colored spots - such cottage cheese is not released for sale. Organoleptic and physico-chemical methods for the study of milk and fermented milk products are carried out in a special well-lit room, on a clean table covered with waterproof material. The color of milk is determined in a colorless glass cylinder under reflected light, the consistency is determined by slowly pouring milk in a thin stream along the wall of the cylinder. Smell is checked for room temperature at the moment of opening the vessel or when pouring milk heated to 40-50 ° C. The taste of milk is determined after boiling, while the milk is not swallowed, it is simply moistened with the tongue.

Determination of the purity of milk. Mechanical contamination (purity) of milk is determined using instruments with a filter plate diameter of 27-30 mm, paper, cotton filters or flannel. 250 ml of well-mixed milk is taken with a measuring cup and poured into a container. To speed up the filtration, the milk is heated to 30°C. Depending on the number of particles remaining on the filter, milk is divided into 3 groups according to the standard: 1 gr.: there are no mechanical particles on the filter; 2 gr.: single particles on the filter; 3 gr.: a sediment of small and large particles (hair, sand, hay particles, etc.) is noticeable. After the milk is filtered, the filters are placed on a clean sheet of paper and dried. Also, special attention is paid to the identification of various falsifications. For this purpose, methods for the study of milk and sour-milk products are used.

Determination of the density of milk. The density of milk is determined using hydrometers of the AMT type (with a thermometer) and AM (without a thermometer). The hydrometer is dipped into milk, carefully poured into the cylinder, so that it does not touch the wall. The numbers on the hydrometer scale increase from top to bottom, because. as the density decreases, the device sinks deeper. The readings are taken into account no earlier than 1 min after the hydrometer is set in a stationary position, while the eye should be at the level of the milk surface. The density of milk is recommended to be determined at a temperature of 20°C.

When water is added, the density of milk decreases. The addition of water to milk is determined by the content of dry matter (below 8%); admixture of soda - by mixing 3-5 ml of the product with a 0.2% alcoholic solution of rosolic acid (pink-red color), or using bromthymolblau (dark green color); starch admixture - by adding 2-3 drops of Lugol solution (blue color) to the product or the same amount of iodine alcohol solution. The accuracy of determining the density of milk is affected by the presence of mechanical impurities, analysis performed earlier than 2 hours after milking, excessively low or high temperature of the milk under study, poor mixing or strong agitation, hyperacidity, contamination of the hydrometer, touching the cylinder wall with the instrument.

Content of fat and somatic cells in milk check using the device "CLEVER - 1M". The device is connected to the network, allowed to heat up for 3-5 minutes, after which a characteristic sound signal is expected, which means the device is ready for operation. Thoroughly mixed milk in a volume of 20 ml is poured into a special container fixed on the device and the device is left in this state for 3-4 minutes. After this time has elapsed, the measurement results alternately appear on the digital display of the device. First, the device gives data on the content of fat in milk, then the number of somatic cells and, as a result, density.

Presence of somatic cells in milk is also determined using the Betta test. To do this, 10 ml of milk is added to the Petri dish with a syringe, an equal amount of the drug is added, mixed well with a glass rod and the result is recorded. Milk from a healthy cow should remain liquid, it does not reach for a stick, the mass of the contents of the container is homogeneous.

To determine the protein content in milk, pour 10 ml of milk into a flask, 10-12 drops of a 1% alcohol solution of phenolphthalein, and add 0.1 n. sodium hydroxide solution until a pale pink color appears, which does not disappear when shaken. Then add 2 ml of neutral (phenolphthalein) formalin and titrate with 0.1 N. sodium hydroxide solution until a pale pink color appears, which does not disappear within a minute. The amount of alkali used for titration after adding formalin is multiplied by a factor of 1.92 and the total protein content in milk is obtained, and by multiplying by a factor of 1.51, the casein content is determined (in %).

Determination of milk acidity. The acidity of milk is determined to establish its freshness by the titrimetric method. In a conical flask or cylinder with a capacity of 150-200 ml, add 10 ml of milk with a pipette, add 20 ml of distilled water, 3 drops of a 1% alcohol solution of phenolphthalein. The mixture is thoroughly mixed and titrated with a 0.1 N burette. sodium (potassium) hydroxide solution until a light pink color appears, which does not disappear within 1 min (corresponding to the control standard). A color control standard is prepared immediately prior to analysis. For this purpose, in a conical flask with a capacity of 150 - 200 ml, 10 ml of milk, 20 ml of boiled distilled water and 1 ml of a 2.5% solution of cobalt sulfate are mixed. The standard is suitable for work within 1 day of work. The acidity of milk in Turner degrees (T °) is equal to the number of milliliters of 0.1 N. solution of sodium hydroxide (potassium) used to neutralize 10 ml of milk, multiplied by 10. The discrepancy between repeated studies should not exceed 1T °. If necessary, the acidity of milk can be determined without adding water. The resulting acidity result is then reduced by 2%.

6.VSE vegetable oil

Organoleptic study of vegetable oils determine the color, transparency, the presence of sediment, smell and taste. The taste of vegetable oils is evaluated at a temperature of 18 - 20 °C. To determine the smell of oil, a part of the sample or sample is heated to 45 - 50 ° C and smeared in a thin layer on a glass plate or glass slide. The color is assessed by examining the oil in the container, and to clarify it, it is preliminarily settled or filtered, after which it is poured into a colorless glass beaker and viewed in transmitted light against a sheet of white paper. In the cold season, vegetable oils become cloudy due to the crystallization of refractory fat fractions. For storage of oils, containers that meet sanitary requirements are used.

Sunflower oil. Benign sunflower oil should be transparent or slightly cloudy, with a smell and taste characteristic of sunflower oil, no foreign smell, taste of bitterness. The quality of the oil was determined by reacting to peroxides with potassium iodide. Pour 3 ml of oil into the flask and add a solution consisting of chloroform (7 ml), ice-cold acetic acid(5 ml) and saturated solution potassium iodide (1 ml); then pour 60 ml of distilled water, shake the mixture and determine its color. The quality of the oil is evaluated depending on the color of the mixture: benign oil - a mixture of straw yellow and yellow, of dubious quality- a mixture of yellow-brown color, sometimes with a pink tint, poor quality - a mixture of crimson-red color.

7.wse flour

Explore wheat flour. It is allowed to sell wheat, rye, cornmeal. The sanitary assessment of flour quality is determined by the results organoleptic research(appearance, nature of grinding, color, texture, smell and taste), and also depends on humidity, the presence of impurities and infestation with various pests.

Organoleptic indicators. Benign flour should be evenly finely ground, dry to the touch, not lumpy; clamped in a handful, it should crumble when the hand is opened.

Color flour is determined in daylight, for which 3-5 g of it is placed on black paper and lightly pressed with a glass plate. The color of flour depends on the type of raw material, the type and quality of grain, the method of its processing and the presence of impurities. Wheat flour should be white with a yellowish tint, rye flour should be grayish white. Flour containing bran has a darker color.

Smell. 20 g of flour are placed on clean paper, warmed with breath and the smell is examined. To enhance the smell, flour is poured into a glass, poured with hot (60 ° C) water, shaken, the glass is covered with a glass plate and left for several minutes. Then drain the water and determine the smell. Benign flour should not have musty, sour, wormwood or any other foreign smell.

The taste and admixture of sand is determined by chewing about 1 g of flour. Benign flour has a slightly sweet taste.

The presence of bitter, sour and other flavors unusual for good-quality flour, as well as sand or mineral impurities that are established during chewing, are not allowed.

Laboratory methods for the study of flour.

Determination of moisture content is carried out with doubtful indicators organoleptic evaluation and carried out by drying a sample of flour (10 g) in an oven at a temperature of 130 ° C for 40 minutes, as indicated in clause 4.2.1 of these Rules. The moisture content of the flour should be no more than 15%.

Determination of granary pests is carried out by sifting at least 500 g of flour through a sieve with holes of no more than 1.5 mm. If mites, bugs and other pests, as well as rodent droppings, are found in the residue on the sieve, the sale of flour is not allowed.

Determination of metallic impurities. A sample of flour is scattered in a thin layer on a sheet of paper or glass and carried out with a magnet 2-3 times in different directions. Before each such operation, the flour is mixed and again leveled with a thin layer. The collected metal impurities are weighed on an analytical balance. Prohibit the sale of flour (cereals) if the content of dusty metal impurities is more than 3 mg per 1 kg of flour, as well as if metal particles are detected.

8.WSE birds

5 bird carcasses with a head and 7 without a head were delivered. Carcasses of birds are delivered to the market whole and only in a gutted form with separated internal organs (except for the intestines). Inspection of carcasses of chickens and turkeys begins with a comb and beards if there is a head on the carcass. Pay attention to the edges of the abdominal incision and fat. In geese and ducks, in addition, the heart, liver, and spleen are more closely examined. Carcasses delivered for VSE must be fresh, well bled and plucked (without feather residue, fluff, hemp, hairy feathers), without bruises, injuries, oral cavity cleared of remnants of feed and blood, limbs - of dirt, namin, lime build-up. As well as good fatness, meeting the following requirements:

In the carcasses of adult chickens, the muscles are developed satisfactorily; the keel of the sternum stands out slightly, but not sharply; deposits subcutaneous fat insignificant, but may be absent;

Carcass skin healthy bird white or yellowish with a pink tint, without blue spots. Skin red and filled blood vessels, sometimes visible through the skin, especially under the wings, on the chest and in the groins, indicate poor bleeding. At the same time, blood or a bloody fluid usually flows out at the site of the infection.

Examination of the internal organs begins with the intestines and mesentery. They determine the presence of hemorrhages, inflammation, fibrin, helminths, nodules, ulcerations and other pathological changes characteristic of such infectious diseases as plague, cholera, tuberculosis, myxomatosis, leukemia, etc.

When examining the liver and spleen, their size, consistency, color, presence of nodules, foci of necrosis, hemorrhages, and the nature of the incision are determined. The mucous membranes are normal, there is no foreign smell.

In the presence of exhaustion, icteric staining of tissues, signs of foreign smell, with damage to the skin, mucous membranes and bones, carcasses are not allowed for sale.

The data of all the results of the VSE of poultry carcasses, as well as internal organs, are entered in a special journal No. 23. When establishing the good quality of bird carcasses, they are recognized as fit for human consumption and the veterinary sanitary expert who conducted the veterinary sanitary examination issues a permit for the right to sell them on the territory of the market, indicating the type of product being sold.

9.Vse fruits and vegetables

Received for research fruits - apples, pears, peaches. Fruits are ripe, clean, uniform, with their characteristic color, unrumpled, not overripe, without mechanical damage and damage by diseases and pests, contamination, foreign smell and taste, packed in clean, dry and serviceable baskets, sieves, boxes, barrels, buckets and covered clean cloth, parchment and other materials.

Sanitary assessment. The following are not allowed to be sold on the markets:

a) unripe or overripe fruits and berries, wrinkled, contaminated, moldy, with the presence of rot, pests, with an unusual (foreign) smell and taste for them;

b) dried and dried fruits and berries contaminated, rotten, moldy, affected by pests, with foreign smell, taste and impurities;

c) dry fruits clogged with sand, cuttings, fallen stalks, affected by pests and molds.

Monitoring the content of nitrates and pesticide residues in plant foods.

In connection with the use in crop production of a large number of a wide variety of pesticides and nitrogen-containing mineral fertilizers introduced mandatory testing of all plant foods for trace amounts of these chemical substances with the issuance of toxicological certificates (collective farms) or certificates (individuals). The “Regulations on Toxicological Certificates for Food Plant Products” (1988) states that, as a control procedure, laboratories of veterinary and sanitary examination are given the right to take samples of plant food products from persons trading on the market to determine nitrates and residual amounts of pesticides in them. The results of measurements on the EKOTEST-2000 instrument are expressed in mg of nitrates per kg of the analyzed sample. If the current regulatory and technical documentation requires the result to be expressed in mg/kg of nitrate nitrogen, then the measured value should be multiplied by a factor of 0.2258. MPC values ​​are given in Table 2. Permissible levels of nitrate content in plant products. (San Pin 42-123-4619-88 dated May 30, 1988)

The study received vegetables-potatoes and cabbage. Products of plant origin are checked mainly by the organoleptic method in specially designated rooms; determine the quality of sorting, appearance, size, maturity, shape, contamination, freshness, smell, color, consistency, the presence of mechanical damage, signs of spoilage, fungal and putrefactive damage by pests, and, if necessary, taste. An important indicator of the suitability of vegetables and fruits for food is the absence of nitrates and radionuclides in them. Plant products containing nitrates and radionuclide substances, as well as injured ones, quickly lose their turgor and resistance to putrefactive microbes. Therefore, if falsification or the presence of various harmful substances is suspected, additional laboratory research. The mandatory requirements for plant products include ensuring their safety for human health. When establishing the good quality of the product and compliance with the consumer property, a label is stuck on the container or issued to the owner with a permit to sell the product, indicating the name and quantity of the product, the owner's name, examination number, date, name of the laboratory with the signature of the veterinarian who conducted the examination.

The result of the sanitary assessment of plant products is recorded in a special journal of form No. 25-vet. Record the name of the owner, his address, the quantity of the product, its quality, weight, date and number of examination.

Determination of nitrates.

1)Express method: a large number of products are checked with the “Nitrate-test” device. The device is turned on, adjusted for a certain type of plant products - tomatoes, potatoes, onions, cabbages, etc. (results must not exceed acceptable levels). A rod with a sensitive strip is stuck into the product, the juice from it falls on the strip, and the results are roughly read. In total, 3-4 effective studies are done by this method, the arithmetic mean is calculated and compared with tabular values.

2) Quantitative (exact method) method: Vegetable products (carrot, potato, cucumber, etc.) are cut lengthwise into 4 pieces. One of them is rubbed on a grater. A measuring cup is placed on an accurate scale, the scales are reduced to “00”, exactly 10 g of the grated mass is weighed, exactly 50 ml of alum is poured into another measuring cup, after which the alum is poured into the crushed mass. 2 minutes are noted (for convenience, a 2-minute hourglass is turned over), and the contents of the glass are thoroughly mixed with a glass rod. After this time, the measuring part of the device (cylindrical stick with a sensitive strip) is lowered into the cup by 1 cm and the result is read in mg / kg. The result of potatoes is 0.85 mg/kg.

10. VSE Pork

In pigs, VSE necessarily begins with heads . The mandibular lymph nodes, external and internal masseters are cut and examined, making one incision, first on the left and then on the right side (for cysticercosis). Samples are taken from each masseter, each 40-60 g, for testing for trichinosis. The parotid, pharyngeal lateral and medial lymph nodes are opened. Examine and feel the tongue. To diagnose the chronic (anginous) course of anthrax, special attention, in addition to the mandibular lymph nodes, is paid to the examination of the mucous membrane of the larynx and pharynx, epiglottic cartilage and tonsils, because with the development of the anthrax process, gelatinous-yellowish edema can be found in the pharynx, and a gray or almost black coating on the mucous membrane of the pharynx and larynx. Immediately check the lard for the presence of specific odors. The lard is cut from the submandibular space, capturing it to its full thickness, with a long strip 1.5 - 2 cm wide, heated over a candle flame until the external fat is strongly melted, after which it is carefully examined for the presence of specific odors (characteristic of working boars, as well as when using in the diet of feed of river or marine origin). In the presence of specific odors in the fat, the meat from the carcass is subjected to a sample by boiling. To do this, 8-10 pieces of chopped meat taken from different places from a suspicious carcass are placed in a 500 ml conical flask, 3-5 g each without visible fat, 150-200 ml of distilled water is poured, mixed thoroughly and covered with glass or paper filter, heated in a water bath to 80 - 85 ° C until vapors appear. After that, the glass (paper filter) is raised from the flask, without removing it from the water bath, and the smell of fumes from the flask is assessed, as well as the transparency of the broth and the state of the fat on its surface. If the meat broth is clear and has pleasant aroma without foreign odors, and on its surface there are large accumulations of fat, then such meat is fresh, it is put on sale without restrictions, but in this case only after removal from the carcass during varietal cutting of bacon and internal fat, the sale of which on the market is prohibited.

spleen they are examined from the outside, as in all other animals, they determine the size (according to the type and age of the animal), color, elasticity, and the state of the edges. In pigs, the spleen is normally quite flat, with sharp edges, light purple in color, and moderately elastic. Then a longitudinal incision is made and the appearance, color, and consistency of the splenic pulp are assessed (the pulp is scraped off with the back of a knife). Normally, the scraping on the incision is moderate or insignificant, it is held tightly on the knife, the edges of the incision are completely aligned (when combined, they completely coincide).

On examination lungs with the trachea (in a natural connection) determine their size, the state of the edges, consistency, color, nature of the pulmonary pleura, the possible imposition of fibrous films on it, the presence of exudate (with pleurisy). The left and right lungs are palpated separately with hands from the lower lobes to the upper ones. Each lung is incised in places of large bronchi (to detect aspiration), the color and consistency of the parenchyma are established. At the same time, the lung tissue is cut in places of seals and areas with a change in color. The left bronchial and supraarterial, then the right bronchial and border lymph nodes are sequentially opened. In pigs, mediastinal medial and caudal lymph nodes are absent. Normally, the lymph nodes are of an elastic consistency, yellowish-white, dry on the cut. At the slightest inflammation, the lymph nodes of the corresponding inflamed part of the lung are significantly enlarged, juicy on the cut, and may contain a small amount of blood.

Inspection hearts start with the surface of the pericardium, its appearance. Then the pericardium is completely separated from the heart and sent to a container with discarded organs (see the Appendix section, Fig. 5). Since the carcasses and all the organs belonging to them undergo a preliminary check at the points of slaughter of animals, most of them do not fall on the table of the veterinary sanitary expert in their whole (natural) form. Thus, the heart has already been cut along the greater curvature and cleaned of excess blood so that its cavities are accessible for inspection. After examining the epicardium, determining its color, size, consistency, the heart is unfolded and opened along the incision to examine the endocardium. Then 3 longitudinal and 3 - 4 transverse incisions are made deep into the myocardium with a wall thickness (distance between the incisions) of about 0.5 - 0.3 cm on each half of the heart, after which the incisions are opened and the myocardium is checked for the presence of cysticerci. At the same time, the heart is examined for the presence of defects, the purity of the valves, the state of the myocardium itself (without hemorrhages and necrosis, which excludes foot and mouth disease, erysipeloid and other diseases). So, for example, when examining the heart of pigs, it is necessary to examine the condition of the atrioventricular valves, since the presence of a verrucous endocardium is a sign of a chronic course of erysipelas.

Inspection liver start from the diaphragmatic side, while separating the remnants of the diaphragm. In the presence of portal lymph nodes, they are cut and examined, like all previous ones, for color, size, consistency. The size of the organ, blood filling, color, consistency, condition of the serous cover of the liver are determined, each lobe is felt separately for the presence of seals. After that, the liver is examined from the visceral side, several longitudinal non-through incisions are made, thus opening large bile ducts, in which very often, especially in the southern regions, mature fascioli and dicrocelia can be found. Assess the consistency, color, condition of the bile ducts and their contents. Pay attention to the presence of echinococcal blisters, abscesses, abscesses, areas of the liver with a changed color and seals, since tuberculous and brucellosis nodules may be present, as well as proliferation of connective tissue (cirrhosis), various dystrophies of the organ tissue and other pathological changes. All altered parts of the internal organs, as well as the organs themselves with significant deviations from the norm, are cleaned. Organs, the cleaning of which exceeds 10% of the total mass of the organ, are discarded, exactly like pathologically altered organs.

kidneys examine after removing them from the capsule of perirenal fat. First, they are examined from the outer surface and probed, determine the size, color, and the presence of pathological changes. If urolithiasis is suspected, the kidneys are cut longitudinally from the side of the ureter, examining the condition of its mucous membrane, as well as the renal pelvis, including the condition of the cortical and medulla layers, paying attention to the severity of the border between them.

After the VSE of all internal organs available for veterinary sanitary examination, they begin to examine the carcasses (half carcasses or quarters) . At the same time, the degree of bleeding is established, attention is paid to the condition of the subcutaneous tissue, the condition of the muscles and joints, fat, and their color, smell, consistency, and the presence of changes. Particular attention is paid to the condition of the place of incision and the degree of its soaking with blood is assessed. With a strong impregnation of the place of the cut with blood, this place is cleaned. They exclude the presence of edema, tumors, abscesses, phlegmon, hematomas, as well as pollution and foreign odors. All of the above is removed with a small amount of healthy tissue, except for the last one. It, if possible, is removed by overexposure in a cold store in the market area. In other cases, when the carcass (half carcasses or quarters) does not arouse suspicion, it is impossible to open the lymph nodes and cut the muscles, as this reduces it (their) marketable condition and suitability for long-term storage. Be sure to examine the remains of the muscles of the legs of the diaphragm on the carcass, the neck muscles, in disadvantaged areas, according to these diseases, they also take the muscles of the tongue for trichinosis and cysticercosis. Carcasses of wild game animals (wild boar, bear, badger, etc.) are also examined for trichinosis. Sections are prepared for research by cutting out small pieces of muscle the size of a millet seed with small curved scissors. The scissors are held with the concave side towards the muscle, and then the cut remains on their convex side, which is convenient for placing it on the compressorium glass. Sections are taken from different places and laid out in the middle of the cells of the lower glass of the compressorium. At least 24 sections are prepared from each test carcass, covered with another glass of the compressorium, and the sections are crushed between the glasses. Each section is examined under a trichinoscope at a magnification of 50-70 times.

The data of all the results of the VSE of carcasses (half-carcasses or quarters), as well as internal organs, are entered in a special journal No. 23. With a negative result of trichinoscopy on the carcass and internal organs vetsanekspert issues a permit for the right to sell on the market.

11.VSE butter

In the conditions of meat and dairy and food control stations in the markets, during the examination, butter (unsalted, salted) and melted butter are distinguished. Butter must contain at least 78% fat, no more than 20% moisture, no more than 1.5% salt. Melted butter must contain at least 98% fat and up to 1% moisture. The average oil sample is 10 g.

Organoleptic research. The color is determined after solidification of the molten oil poured into a test tube of colorless glass, and the uniformity of color is determined on the cross section of the bar.

The consistency is determined at a temperature of 10-12°C by pressing on the oil with your finger.

The smell is determined by the oil melted in a clean dish. High-quality oil - white or light yellow in color, homogeneous throughout the mass, the consistency is dense, homogeneous, the surface of the oil in the cut is shiny, dry or with the presence of the smallest droplets of moisture, the taste and smell are clean, characteristic of this type of oil, without foreign tastes and odors. Ghee of soft, granular texture, with a specific characteristic taste and odor, without foreign tastes and odors, in the molten state, transparent and without sediment, color from white to light yellow, uniform throughout the mass.

Major vices. Use of poor-quality milk or cream, violation of the conditions technological process and improper storage can cause various defects in the oil.

The fodder taste combines a group of defects that have passed into the oil from the food eaten (garlic, onion, wormwood, radish, sour cabbage etc.).

The barn smell occurs when milk is retained in the barn, when it absorbs the smell of the barnyard.

The nature of silage taste and smell is the same. Musty, putrid, cheesy tastes arise under the influence of proteolytic microflora in violation of the sanitary and hygienic conditions of the oil production process.

Rancid taste is the most common defect resulting from the hydrolysis and oxidation of fat under the action of the lipase enzyme with the formation of aldehydes, ketov, keto acids, etc.

Foreign odor (petroleum, fishy, ​​smoky, burnt, etc.) occurs when cream or butter is stored near substances that have an odor that is easily adsorbed in products. Oil with pronounced defects in food is unsuitable, it is rejected. It is forbidden to sell oil with various impurities(vegetable oil, cheese, cottage cheese, etc.), as well as in the presence of mold in the inner layers. Outdoor mold can be cleaned. With prolonged storage, the surface of the oil acquires a dark yellow color and the taste of settled oil, which wears on the surface.
staff rank. When stripping the changed layer, the oil is considered to be of good quality. If necessary, the content of fat, moisture, sodium chloride and the presence of impurities is determined in the oil.

Fat in butter can be determined using a butyrometer and formula.

1.1. Milk and dairy products entering markets for sale (including stalls and shops of collective farms, state farms and consumer cooperatives) are subject to veterinary and sanitary examination. The sale of milk and dairy products that have not passed the veterinary and sanitary examination at the meat and dairy and food control station of the market (with the exception of state trade) is prohibited.

1.4. It is not allowed to sell milk and dairy products with the addition of neutralizing and preservative substances, with an odor unusual for milk (petroleum products, onions, garlic, etc.), with a residual amount of chemical plant and animal protection products, antibiotics, as well as those that do not meet the established requirements for physical - chemical indicators (density, acidity, fat content) and bacterial contamination.

1.5. It is prohibited to sell counterfeit milk and dairy products: for milk - removing fat, adding water, starch, soda and other impurities; for sour cream and cream - an admixture of cottage cheese, starch, flour, kefir; for butter - an admixture of milk, cottage cheese, lard, cheese, boiled potatoes, vegetable fats; for cottage cheese, varenets, matsoni, fermented baked milk, yogurt and other fermented milk products - cream removal, soda admixture, etc.

1.6. Milk from vaccinated cows (buffaloes), sheep and goats against anthrax (STI vaccines - dry, liquid, VGNKI - dry) is allowed to be used without restriction, except when the body temperature rises in animals after vaccination, significant swelling appears at the injection site, general depression occurs or other signs of the disease appear. In these cases, the milk is destroyed.

1.8. If it is suspected that the veterinary sanitary examination received milk obtained from cows that react positively to brucellosis, it is checked with a ring test.

Upon receipt of a positive or doubtful reaction, milk is not allowed for sale. Such milk is destroyed at the meat-and-milk and food control station in accordance with these rules in the presence of the owner and the chief veterinarian of the district (city) where the milk came from is informed about it.

1.9. Bacterial contamination, acidity and fat content of milk are determined once a month when it is systematically sold by individual deliverers and at least once every 10 days when sold by collective farms and state farms, as well as during a one-time sale.

1.10. All dairy products delivered in a separate container are subject to inspection and analysis. Samples are taken from different layers of the product in the amount of: at least 250 ml of milk; sour cream and cream 15 g; oils 10; cottage cheese and cheese 20 g; varenets, matsoni, fermented baked milk, yogurt and other fermented milk products 50 ml.

An average sample of milk intended for determining physicochemical and organoleptic parameters is brought to a temperature after mixing.

The remaining samples of milk and dairy products after the study are denatured with surrogate coffee, followed by disposal at the meat and dairy and food control stations.

1.11. Each sample of milk must be examined no later than 1 hour after its taking organoleptically, for purity, density and acidity. In the warm season, 2 hours after being released for sale or at the request of the buyer, the milk is checked for acidity again.

Milk delivered for sale initially must be examined for fat content in 100% of cases. When re-determining the fat content in milk delivered in large lots (more than 10 places), the determination is carried out selectively, but not less than 10% of the total number of places, and in doubtful cases from each container.

1.12. Before taking samples of milk and dairy products for examination, the sanitary condition of the container (dishes) in which they are delivered to the market is determined.

Containers in which milk and dairy products are delivered must be made of materials approved by the health authorities for food contact.

1.13. Samples of milk and dairy products that require a more complex study (for pesticides, etc.) are sent to a veterinary laboratory and examined according to methods approved by the Main Directorate of Veterinary Medicine of the USSR Ministry of Agriculture.

A label with the name of the product and the date of sampling is attached to the dishes, accompanied by a cover letter signed by the person (indicating the position) sending the sample.

If the shipment of selected milk samples is delayed, it is stored at a temperature of 4 ° C and preserved with one of the following substances (per 100 ml of milk): formalin - 1-2 drops, hydrogen peroxide - 2-3 drops, potassium dichromate - 1 ml 10% - solution.

1.14. The sale of milk and dairy products in the markets is allowed to be carried out by persons who have personal sanitary medical books or certificates of passing medical examinations established for employees of food enterprises and subject to their compliance with sanitary regulations trade in these products.

1.15. Cow's (sheep's, goat's) milk is allowed for sale in the markets in terms of purity - not lower than the second group, and in terms of bacterial contamination not lower than class II.

1.17. In case of violation of the veterinary and sanitary rules for trading milk and dairy products in the markets, the head of the meat, dairy and food control station may apply penalties to the guilty persons in accordance with the "Instruction on the procedure for imposing fines for violating the rules on animal quarantine and other veterinary and sanitary rules provided for by the Veterinary Regulations of the USSR, as well as decisions of local Councils of People's Deputies and their executive committees on combating epizootics", approved by the USSR Ministry of Agriculture on October 16, 1964.

2.1. Cow's milk in appearance and consistency should be a homogeneous liquid from white to slightly yellow in color, without precipitation and flakes.

The taste and smell are specific for milk, without extraneous pronounced tastes and smells unusual for fresh milk. Fat content not less than 3.2%. Density 1.027-1.035. Acidity in degrees Turner (°T) 16-20. Milk with an acidity below 16°T is not allowed for sale until the reasons for the decrease in acidity are clarified. If a study of milk samples shows that its low acidity is due to feed factors, then it is allowed, as an exception, to sell milk with an acidity of up to 14 °T.

Note. In each region, territory, republic, taking into account local conditions, the Councils of Ministers of the Union and Autonomous Republics, the executive committees of the regional (territorial) Soviets of People's Deputies may establish more increased rates fat content in milk.