To the item of identification of the fatty acids and protein composition of raw milk

The problem of confirmation of milk and milk products conformity to the requirements of the legislation of the RF concerning fatty acids composition of milk fat and true protein content is discussed. It is offered to make amendments to the methods used to determine these indices in order to control milk and milk products quality with the aim to exclude falsification with vegetable oils and improvement of protein level due to addition of urea in feeds and disbalance of the feed ration of cows.

cow milk, quality, fatty acids composition, true protein, standardization, methods of determination, falsification