Some issues of identification of the products of cheese and butter making

Abstract

The methods used to identify products of butter and cheese making in accordance with acting legislations are outlined in the article, and analysis of the identification methods is made. Attention is also paid to the methods of adulteration of the products of cheese and butter making with vegetable oils. The methods applied to control falsification are characterized, and mistakes that are often found at detection of the adulterated products are given.