QUESTION OF QUALITY, NATURALNESS AND TOXICOLOGY OF DAIRIES
DOI:
https://doi.org/10.15673/2073-8684.4/2015.55873Keywords:
milk, dairy produce, falsification, identity, naturalness, composition, fat, safety, melamine, methods of analysis, chromatographyAbstract
In the article the review of literary sources iscarried out in relation to the features of food value, of qualityand safety of dairies, basic kinds over and methods of theirfalsification are brought, the analysis of features offalsification of such foods is conduced, basic sources oftoxicological danger of these, falsification, of the state oflegislation and normative documents in relation to technicalrequirements and requirements to quality of dairies inUkraine, existent laboratory methods of establishment oftheir quality and safety, examined necessity introduction fornormative documentation method analysis for establishmentnaturalness.
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