“Poor quality” milk, cheese and butter. How not to fall for the ploy of manufacturers


When checking milk in the North-Western Federal district (SZFO) the staff of Roskoshestvo almost not found any violations. Poor quality, the Agency acknowledged only 8% of production. But the only drawback in this region were above normal in the number of antibiotics in one brand of milk. The specialists in any sample of the products found no vegetable fats, no milk powder, no dangerous bacteria and toxins.

For comparison, earlier in the Central Federal district (TSFO) after similar testing poorly recognized 25% of the samples. Besides, in Central Russia reduced fat milk.

Recall that in may 2018 the Rospotrebnadzor, the Rosselkhoznadzor and Roskoshestvo presented the results of extensive testing of dairy products. In February-March 2018 Department bought milk, butter, cheese in stores across the country and then carried out laboratory tests. Investigated the cottage cheese fat content 9%, milk 3.2% and butter of 72.5%, all samples 250 Federal and regional brands. Not conform to the norms of 20% of the milk samples, 35% of samples of butter and 60% cheese. However, the majority of the violations when checking the curd was related to incorrect storage and transportation that affect microbiological parameters.

For consumers, Roskoshestvo has developed detailed recommendations for the choice of milk.

What is considered fake

According to the Ministry of agriculture, in recent years, the average Russian eats about 240 kg of dairy products annually. But not all of this food was high quality. The proportion of counterfeits grew, that is on the shelves appeared more dairy products whose properties have been deliberately modified (included vegetable fat, modified fat, etc.), and the consumer is misled by the label on the package.

For example, according to Rospotrebnadzor, in 2017 the proportion of adulterated dairy products was up 3.9% against 4.3% in 2016. Assessment of industry and trade, in the dairy market, the volume of counterfeit drugs varies from 20% to 30%. And according to Rosselkhoznadzor, certain categories of “milk” the proportion of counterfeits can reach 50%.

The scatter of data is due to the fact that some agencies considered adulterated dairy products, which are mixed with various substances — chalk, starch, flour, soap, and even plaster. But others believe the counterfeit goods, the production of which, for example, whole milk is replaced by the normalized, milk fat, vegetable, or writing on the packaging does not correspond to the actual content of the product.

The Chairman of the Committee on development of entrepreneurship in agriculture, Moscow chamber of Commerce and the CEO of “Petrova Five Consulting” Marina Petrova said that it was necessary to separate the concepts of adulteration and the introduction of consumer confusion.

The fake products, which are issued for natural dairy, but it is not, for example, in the composition of the product contains vegetable fat and other additives, and the label stated “natural Cheese”.

With the introduction of consumer confusion, the packaging and product name is similar to the natural product and the consumer may think he is buying it (for example, cottage cheese or cream cheese), but the label does not match the ingredients.

Vegetable fats save

High quality dairy products must be produced from milk fat cow’s milk, cream and other dairy products, reported TASS in Roccacasale.

Another good method of cost reduction has been an acceleration of technological processes, told Roskoshestvo. Thus, for example, cheese “Russian”, which according to GOST should be seasoned 60 days, many manufacturers ripens a month. In the end, on the shelves of immature cheese, which affect its qualitative and organoleptic characteristics — taste, smell, texture. This helps to speed up production and thereby increase the benefits to the producer, experts say.

Earlier during the inspections of dairy products inspectors discovered and exotic ingredients — chalk, plaster, lime and soda, but now this practice has gone. Gypsum and lime were used in the middle of the last century for the deoxidation of milk due to the lack of modern analogues coolers, and these days it doesn’t make sense, said Marina Petrova. Now this way of fake dairy products is that the grandmother in village markets. But the starch in the sour cream and cheese — the phenomenon is very frequent. Starch is used to give the product the required consistency.

Extremely popular with the producers of the game with marking. For example, creamy vegetable spread large write the name “Peasant” inattentive buyer is sure that it buys the oil. Formally, to carp there is nothing, the word “oil” on the package there, and written in small print the product honestly listed ingredients.

However, even a positive conclusion of the reviewer and the “right” label does not guarantee the quality of dairy products on supermarket shelves. “After undergoing successful procedures for certification and testing, unscrupulous manufacturers often return to the gray scheme of production, because they believe that supervisors in the market place they will not be caught by the hand,” says the Director of the center for certification of products “Testproduct” Dmitry Worms. The fact that checks are carried out selectively, and the fines do not bring significant damage to the company, he explained.

How to choose the “right” dairy products

To identify adulterated “milk” out of laboratories extremely difficult. Products are manufactured on high-tech equipment, and forgery can remain unnoticed not only simple consumers but also regulatory authorities, if, for example, the manufacturer uses a full or partial replacement of the fat phase of milk or recovery milk from powdered raw materials.

To determine the quality of dairy products in most cases is possible only in laboratory conditions, but the purchaser at its choice should be guided by:

the expiration date. Period and storage conditions should be indicated on the packaging. Freshness is one of the main quality criteria of dairy products;

storage conditions. Dairy products, in fact, “live”, the violation of storage conditions leading to the death of beneficial bacteria and reproduction is poor. Dairy products and transportation, and shop and home should be kept at a temperature two to four degrees;

marking. Item name should be written large milk, yogurt, cheese, butter. Otherwise, it could be cheese or sour cream product, which includes a vegetable fat. In name, you cannot specify the components that are not part of the product. If the yogurt instead of strawberry — flavor, it should be called “yogurt with strawberry taste” and not “yogurt with strawberries”;

composition. Ingredients must be listed on the package. For example, butter or cheese should be made from cream in their composition should not be vegetable fats. Fat product is specified on the packaging;

information about the manufacturer. The lack of information or incomplete information about the manufacturer, the product name, its composition, and fat should alert the buyer.

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