UDC 63

ASPECTS OF THE WORK OF MICROBIOLOGICAL LABORATORIES IN DAIRY ENTERPRISES Aspects of the work of microbiological laboratories in dairy enterprises

Published in Dairy industry · Issue 2 · Pages 28–30 · Rubric: Research Article
DOI: https://doi.org/10.31515/1019-8946-2023-02-28-30
Received: 24.01.2023 Accepted: 24.01.2023 Published: 15.01.2024 Language of publication: RUS
The quality and safety of dairy products is an important factor in the implementation of the Government Decree RF "Strategy for improving the quality of food products in the Russian Federation until 2030" dated 06/29/2016 No. 1364‑R [1]. In our country , the system of safety and quality control of food products is constantly being improved. The main aspects of this work are the protection of consumers and producers, as well as the development of "healthy" competitiveness.
dairy products, quality control, certification, product safety
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