HISTOLOGICAL METHOD OF COTTAGE CHEESE IDENTIFICATION
In recent years, the range and production of dairy products in Russia has increased significantly. In the market of dairy products that are in high demand of the population, there are hundreds of items, many of which are actively advertised, so the temptation to falsify or to increase the volume of dairy products by different types of fraud is always available as a distributor and manufacturer of dairy products . Therefore, there are problems with conducting a comprehensive examination of the authenticity of all types of fermented milk products entering the Russian markets. Most modern methods of falsification, one way or another, are reduced to changes in technology, the use of cheap raw materials and the subsequent bringing of physical and chemical indicators to the established requirements of regulatory documentation. The production and sale of counterfeit products also contributes to unfair competition in the food market, as a result of which manufacturers of high-quality goods are at a disadvantage. The purpose of our work was to develop methods for determining the falsification of cottage cheese, in particular, to determine the raw milk from which this product is made (natural milk or skimmed milk powder). As a result of histological research first developed a method that can accurately determine which raw milk was used in the production of cheese, which will prevent the falsification of information of this product.