PECULIARITIES OF CONDUCTING EXAMINATION EXAMINATIONS OF MILK AND DAIRY GOODS

Abstract

The issue of determining the quality of milk and dairy products during forensic examinations is considered. The order of use of quality indicators according to the current legislation and normative-legal documents on carrying out forensic commodity examinations is analyzed. Scientific works on general issues of determining the quality of milk and dairy products have been studied. The issues and difficulties that most often face forensic experts in their daily work in determining the quality of milk and dairy products are considered. It is proved that this issue needs more detailed consideration and the need for scientific substantiation and systematization with the compilation of relevant tables with generalized indicators of quality of milk and dairy products. Methods of assessment of consumer quality indicators and preconditions that cause the need for forensic examinations to assess the quality of milk and dairy products are considered. The issues of obsolescence of existing state standards and the need to introduce new ones that meet modern production conditions are analyzed. Attention is focused on the compliance of technical conditions of producers' enterprises with the existing state standards in order to determine the quality characteristics of milk and dairy products during the forensic examination. The importance of research of milk and dairy products in order to determine their quality and compliance with existing standards and technical conditions of producers is substantiated.