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Journal articles on the topic 'Falsification of dairy products'

Author: Grafiati

Published: 28 May 2022

Last updated: 30 July 2025

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1

Slozhenkina, M. I., L. V. Matveeva, A. M. Fedotova, and E. A. Mosolova. "The problems of falsification of dairy products." Agrarian-And-Food Innovations 9 (March 25, 2020): 66–73. http://dx.doi.org/10.31208/2618-7353-2020-9-66-73.

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2

Samigullin, D. I., A. M. Ezhkova, R. A. Volkov, and V. O. Ezhkov. "FATTY ACID COMPOSITION OF DAIRY PRODUCTS AT THEIR MODIFICATION (FALSIFICATION)." Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 246, no. 2 (2021): 194–97. http://dx.doi.org/10.31588/2413-4201-1883-246-2-194-197.

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The article presents research on the fat of chicken, goose, lamb, beef, sour cream and a milk-containing product with a milk fat substitute, produced using sour cream technology. There is a tendency towards the absence in the composition of a milk-containing product with a milk fat substitute, butyric, nylon, capric, caprylic, decenoic acids. Fatty acids are also absent in chicken, lamb, beef and goose fats, which makes it possible to exclude the use of these fatty acids in the production of a milk-containing product.

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3

Sybіrna, Roma, Andriy Sybirnyy, and Zoriana Hrytsak. "Legislative Requirements for Detection of Milk Counterfeit in Ukraine." Visnik Nacional’nogo universitetu «Lvivska politehnika». Seria: Uridicni nauki 12, no. 46 (2025): 270–77. https://doi.org/10.23939/law2025.46.270.

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The article, based on scientific literature, expert research and current legislation of Ukraine, analyzes the concept and content of falsification of goods, in particular milk, during the examination. The features of the purpose and conduct of commodity examination in order to detect falsified dairy products are highlighted. The main methods of falsification of milk are analyzed. In particular, qualitative analysis of the determination of soda using indicators in milk, determination of the presence of biopolymers (starch, flour and others) in milk by heat treatment, as well as a qualitative me

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4

Reznichenko, Liudmila, Elena Nikolenko, Sergei Noskov, and Roman Shcherbinin. "Development of histological detection methods of cottage cheese falsification." BIO Web of Conferences 27 (2020): 00098. http://dx.doi.org/10.1051/bioconf/20202700098.

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Information falsification of fermented milk products is a consumer fraud using inaccurate or distorted product information. The purpose of falsification is to obtain illegal profits by reducing the production cost as a result of the unauthorized replacement of qualitative biological value of raw materials with less valuable. Most modern methods of falsification, one way or another, are restricted to changes in technology, the use of cheap raw materials and the subsequent bringing of physicochemical indicators to the established requirements of regulatory documents. The production and realizati

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5

MUDRAK, Ruslan. "ECONOMIC ACTIVITY OF MILK PROCESSING ENTERPRISES IN FOOD INDUSTRY OF UKRAINE." Ukrainian Journal of Applied Economics 5, no. 1 (2020): 388–96. http://dx.doi.org/10.36887/2415-8453-2020-1-45.

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Introduction. An integral part of a complete human diet, especially in children and the elderly, is the consumption of dairy products that contain essential nutrients in such quantities and forms that are no longer found in any other food - milk protein and fat, lactose, lactic acid bacteria, enzymes, minerals, vitamins A and D, etc. Dairy industry is an extremely important sector of social production, which performs not only an important economic function. Purpose. Research of features of economic activity of milk processing enterprises in the food industry of Ukraine. Results. The article co

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Sovová, Tereza, Barbora Křížová, Ladislav Kučera, and Jaroslava Ovesná. "Detecting soybean and milk in dairy and soy products with post-PCR high resolution melting assays." Czech Journal of Food Sciences 38, No. 4 (2020): 209–14. http://dx.doi.org/10.17221/125/2020-cjfs.

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We have developed and validated post-PCR (polymerase chain reaction) high resolution melting (HRM) based assays that allow identifying the presence of two major allergenic foods – soybean and bovine milk – in food products. A new set of primers for PCR was developed for detection of the gene encoding the soybean protein lectin. The assay was validated using reference samples and used for the analysis of artificially prepared mixed samples of dairy and soy products of different matrices, as well as of real products available in the market (spray creams). The limits of detection (LODs) of the so

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7

Ибрагимова, Н. А., and А. М. Агапкин. "On the issue of identification and detection of falsification of milk and dairy products." Экономика и предпринимательство, no. 8(145) (January 19, 2023): 936–39. http://dx.doi.org/10.34925/eip.2022.145.8.189.

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Оптимизация контроля качества молочной продукции остается актуальной проблемой. Постепенно, наряду с традиционными методами анализа, которые занимают много времени, требуют химических реагентов и предварительной пробоподготовки, все больше внедряются экспресс-анализаторы. Optimization of quality control of dairy products remains an urgent problem. Gradually, along with traditional methods of analysis, which take a lot of time, require chemical reagents and preliminary sample preparation, ex-press analyzers are being introduced more and more.

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8

Lyasota, V., N. Bogatko, N. Bukalova, et al. "Safety and quality of sweet and cream oil of various domestic manufacturers and determining its falsification." Naukovij vìsnik veterinarnoï medicini, no. 1(173) (June 24, 2022): 33–42. http://dx.doi.org/10.33245/2310-4902-2022-173-1-33-42.

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The entry of domestic products into European markets has set Ukrainian entrepreneurs the task - to increase their production, ensure safety, quality and competitiveness. The purpose of the study is to assess the safety and quality of sweet butter obtained from various domestic producers, and to determine its falsification by the generally accepted method and the developed patented express method. The object of the study was the assessment of organoleptic, physicochemical, microbiological parameters and falsification of sweet butter obtained from various milk processing enterprises of Ukraine:

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9

Ishchuk, Svitlana, and Olena Lyakhovska. "Development of dairy productions in the regions of Ukraine: raw material aspect." Regional Economy, no. 1(95) (2020): 42–51. http://dx.doi.org/10.36818/1562-0905-2020-1-5.

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The production of milk and dairy products is a significant segment of the domestic food industry with a share of 14% in its structure. During 2014-2019, the volume of dairy production in Ukraine decreased by 15.68%, which caused the loss of 5 positions in the world ranking by this indicator. The purpose of the article is to determine the development potential of dairy production in Ukraine in the regional context based on the raw material supply. According to the results of the research, higher efficiency of agricultural enterprises (the share of which in the structure of raw milk production i

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10

Pivnenko, E. A., L. E. Mekhantieva, and A. V. Platunin. "Problematic issues of rationing and identification of the fat phase of dairy products." Sanitarnyj vrač (Sanitary Doctor), no. 1 (January 19, 2024): 65–72. http://dx.doi.org/10.33920/med-08-2401-06.

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The purpose of the work: to identify problematic issues of rationing and detection of adulteration of milk and dairy products with fats of non-dairy origin of the fat phase and to propose ways to improve the rationing and application of methods of quality control of milk and dairy products in the practice of control and supervisory measures. To obtain the necessary data, legislative, regulatorytechnical and regulatory — methodological documentation, scientific publications and dissertations for the period from 2018 to 2023 were used. It has been established that at present, the detection of fa

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11

Smirnov, A. V. "Detection of adulteration of dairy products with vegetable fats using the method of luminescent analysis." Legal regulation in veterinary medicine, no. 4 (January 9, 2023): 134–37. http://dx.doi.org/10.52419/issn2782-6252.2022.4.134.

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The addition of vegetable fats is one of the most common falsifications of dairy and dairy compound products. Therefore, the development of a method for detecting vegetable fats in vegetable products seems relevant. In the context of import substitution and the active development of Russian agriculture and the dairy industry, affordable, easy-to-use, accurate and reliable methods are especially relevant.In this article, we presented the results of a luminescent study of cottage cheese, sour cream, and other dairy products and compared them with milk-containing products containing milk fat usin

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12

Auhadieva, El'vira, Rustem Daukaev, Tat'yana Larionova, Dmitriy Musabirov, Evgeniya Zelenkovskaya, and Guzel' Allayarova. "TRANSFATTY ACIDS PROFILE IN FOOD SAMPLES." Bulletin of KSAU, no. 3 (March 5, 2024): 179–85. http://dx.doi.org/10.36718/1819-4036-2024-3-179-185.

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The purpose of the study is to monitor the content of trans isomers of fatty acids in fat-containing foods. Objectives: to determine the fatty acid composition of the fat phase of food products of various categories; to calculate the content of trans isomers of fatty acids; to give a comparative description of food products based on trans fat content; to give recommendations for reducing the load of trans fats on the human body. The study was carried out in the chemical-analytical department of the Ufa Research Institute of Occupational Medicine and Human Ecology. The objects of research are f

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13

Kotelevich, V., S. Guralska, and V. Honcharenko. "Actual problems of the quality and safety of milk and dairy products." Naukovij vìsnik veterinarnoï medicini, no. 1(180) (May 25, 2023): 24–39. http://dx.doi.org/10.33245/2310-4902-2023-180-1-24-39.

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Milk and dairy products have a high nutritional and biological value, which causes a great demand for them. The quality and safety of raw milk and dairy products on the way to their production due to potential risks are of great concern. Milk is a good environment for the reproduction of many microorganisms, including dangerous ones: Salmonella Escherichia coli O157^H7, Listeriamono cytogenes, Staphilococcus aureus, Bacillus cereus, Clostridium botulinum, Micobacterium bovi, Brucellaa bortus and Brucellamelitensis Yersiniaentero colitica. The safety and quality of raw milk in Ukraine remains t

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14

Prais, M., R. Peleno, and M. Simonov. "The content of triacylglycerol and cholesterol in milk of different species." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 94 (2019): 142–45. http://dx.doi.org/10.32718/nvlvet9426.

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Today, dairy products are a significant part of falsified food. Of all types of falsifications, it is most difficult to establish intermodal substitution. There are cases of dilution of sheep and goat milk to cow. The most accurate test for the species of milk and dairy products is the polymerase chain reaction. However, this method is expensive and time-consuming. Proceeding from this, the aim of this work was to determine the concentration of total cholesterol and triacylglycerol in milk of cows, sheep and goats, which in the future can be used as the theoretical basis for the creation of in

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15

Sychov, M. I., and K. F. Boriak. "PRACTICAL RECOMMENDATIONS FOR THE APPLICATION OF METHODS FOR DETECTION OF COUNTERFEITS OF DAIRY PRODUCTS." Key title: Zbìrnik naukovih pracʹ Odesʹkoï deržavnoï akademìï tehnìčnogo regulûvannâ ta âkostì, no. 2(19) (2021): 6–15. http://dx.doi.org/10.32684/2412-5288-2021-2-19-6-15.

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An analysis was made of the types and characteristics of the influence of counterfeit products on human health, the main sources of their toxicological danger, and the state of legislative and regulato-ry documents regarding the technical conditions and requirements for the quality of dairy products in Ukraine and other countries, and the existing laboratory methods for determining their quality and safety. The necessity of introducing requirements for the types of analyzes in Ukraine into the existing regulatory documentation in the form of technical conditions is considered. It is proposed t

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16

Пряничникова, Наталия Сергеевна, and Сергей Азатович Хуршудян. "Matrix of markers, quality limits and shelf life of dairy products." Food processing industry, no. 2 (February 5, 2023): 49–51. http://dx.doi.org/10.52653/ppi.2023.2.2.011.

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Гетерогенная молочная продукция представляет собой совокупность основных и минорных компонентов в сложной сбалансированной системе, выраженной в виде обобщенной пищевой матрицы. Каждый ее компонент играет значимую роль в процессах формирования качества готового продукта и, как следствие, сроках годности. В статье приведена обобщенная модель качества молочного продукта, которая показывает, что состав молока, как и другого пищевого продукта, можно описать с помощью базовой усеченной матрицы состава. При этом она может быть дополнена небольшими по размерности матрицами органолептических и физико-

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17

Динара Мансуровна, Латыпова,, and Насреддинова, Кристина Александровна. "ISSUES OF BRINGING TO CRIMINAL RESPONSIBILITY FOR THE SUPPLY OF COUNTERFEIT DAIRY PRODUCTS TO CORRECTIONAL INSTITUTIONS OF THE OF THE PENAL SYSTEM (ON THE EXAMPLE OF THE PRACTICE OF TERRITORIAL AUTHORITIES FEDERAL PENITENTIARY SERVICE OF RUSSIA)." Vestnik Samarskogo iuridicheskogo instituta, no. 5(51) (December 20, 2022): 53–58. http://dx.doi.org/10.37523/sui.2022.51.5.009.

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Данная статья посвящена актуализации существующих проблемных вопросов привлечения к уголовной ответственности за поставку фальсифицированной молочной продукции в учреждения ФСИН России. Авторами была проанализирована юридическая практика более десяти территориальных органов ФСИН России, связанная с выявлением фактов фальсификации молочной продукции, поступающей в исправительные учреждения и следственные изоляторы. На основании данного анализа были выявлены основные проблемы, возникающие в юридической практике при установлении признаков состава правонарушения. Исследованы нормы уголовного закон

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18

Drozd, A. V., and P. S. Zhmurkina. "On the issue of methods for the identification of melamine in milk and its processed products." International Journal of Veterinary Medicine, no. 2 (June 28, 2024): 180–89. http://dx.doi.org/10.52419/issn2072-2419.2024.2.180.

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The development and intensification of the dairy industry currently often leads to the appearance of counterfeit food products in circulation. Component adulteration of milk is widespread in relation to the most valuable protein component. To date, the problem is that the estimation of the amount of protein in milk and its processed products by arbitration methods is based on the determination of nitrogen and is currently imperfect, since when adulterated with nitrogencontaining substances such as melamine, urea gives false inflated values and does not allow for operational input and productio

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19

Suray, Natalya M., Aleksandr L. Tatochenko, Irina M. Tatochenko, Galina V. Zyleva, and Valeria A. Baranova. "COMPARATIVE ANALYSIS OF THE RESULTS OF MILK RATINGS IN THE ASPECT OF PROVIDING THE POPULATION OF RUSSIA WITH HIGH-QUALITY FOOD." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 2/2, no. 143 (2024): 25–40. http://dx.doi.org/10.36871/ek.up.p.r.2024.02.02.003.

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Given the shortage of milk in the Russian Federation (per capita consumption does not exceed 75% of the norm recommended by the Russian Ministry of Health), the risks of counterfeit products appearing on the domestic market increase. In this regard, the problem of objective assessment of the safety and quality of dairy products, especially drinking milk, as the most accessible to the consumer, becomes relevant. Such an assessment should be based on a system of quantitative indicators that fully reflect the biological, physicochemical and consumer properties of the product. The results of the s

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20

Lepilkina, O. V., and A. I. Grigorieva. "Proteomic methods for separation and identification of milk proteins." Food systems 7, no. 4 (2025): 560–67. https://doi.org/10.21323/2618-9771-2024-7-4-560-567.

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The review presents the most common proteomics methods based on separation and identification of proteins, with examples of their use for studying the protein system of milk and dairy products. The essence of electrophoretic and chromatographic methods for separating proteins and peptides and their identification using Western blotting and mass spectrometry is described. The main types of electrophoresis methods (native, two-dimensional, in polyacrylamide gel with urea, immunoelectrophoresis, capillary) and chromatography methods (gas, liquid, ion exchange, gel filtration, affinity) are given.

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21

Kotelevych, V. A. "Actual problems of quality and safety of food products in the context of providing food security in the Zhytomyr region." Scientific Messenger of LNU of Veterinary Medicine and Biotechnology 21, no. 93 (2019): 155–59. http://dx.doi.org/10.32718/nvlvet9327.

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The results of the veterinary and sanitary examination of food products are based on data from Zhytomyr Regional State Laboratory of the State Service for Safety of Food and Consumer Protection and State Laboratories of Veterinary and Sanitary Expertise of Economic Markets in Zhytomyr and Zhytomyr Oblast for 2018. The main cause of detoxification of offal was invasive disease. Total sales: 80.26325 tons of products and 10397 positive results were obtained, out of which 92 carcasses, 4074 cases of invasive and non-communicable diseases – 10.262 tons, 6231 cases of other food products with a tot

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22

Pershina, N. V., and A. M. Agapkin. "On the food products falsification revisited." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 6 (May 20, 2022): 413–19. http://dx.doi.org/10.33920/igt-01-2206-06.

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On the basis of scientific and legal literature, an attempt was made to give a generalizing definition of the concept of goods falsification. The author's classification of food products falsification types and their detailed characteristics, as well as the reasons behind this phenomenon, are presented.

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23

Sandakova, Svetlana L., Natalia V. Motina, Lyudmila V. Rudneva, Kseniya S. Tararova, and Anastasiya Ya Alekseeva. "Monitoring of adulteration in poultry meat products." Veterinariya, Zootekhniya i Biotekhnologiya 1, no. 12 (2021): 60–67. http://dx.doi.org/10.36871/vet.zoo.bio.202112009.

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The types of falsification that we identified are the same as those of foreign researchers. In our research, the leading place is occupied by meat food products, including semi-finished products containing poultry meat. To identify counterfeit poultry meat products, complex methods were used to determine the type of protein, fat, muscle fiber structure, freshness and severity of morphological signs of raw meat. So, according to research results, falsification, in many cases, included the replacement of more expensive meat of a slaughter animal with poultry, which was not reflected on the produ

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24

Sybіrna, Roma, and Khrystyna Tymchuk. "Falsification of Food Products in the Markets and Their Examination." Visnik Nacional’nogo universitetu «Lvivska politehnika». Seria: Uridicni nauki 12, no. 45 (2025): 213–19. https://doi.org/10.23939/law2025.45.213.

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The article is devoted to the study of food product falsification in the markets, forensic examinations of food products from the markets and prospects for changes in the future. The article outlines the types of falsification, examples of falsification of various product categories, and methods of detecting falsification during inspections. Given that this problem is widespread globally, the experience of other countries is also outlined, and their legislation regulating counterfeiting is analysed, as well as Ukraine’s regulations, and an example of court practice on product counterfeiting is

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25

Lilishentseva, Anna Nikolaevna, and Karolina Vladimirovna Borovaya. "FALSIFICATION OF CITRUS JUICES." Food Industry: Science and Technology 14, no. 3(53) (2021): 71–78. http://dx.doi.org/10.47612/2073-4794-2021-14-3(53)-71-78.

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The problem of falsification of juice products today is urgent due to the fact that this group of food products is consumed by all segments of the population. Today, at the same time as the presence of a wide range of juices in the modern market, it is quite difficult to identify them and prevent falsification. As a result, there is a need to strengthen control over the quality of juice products and to develop criteria for the authenticity of juices.  The article presents the results of the study of the quality of orange juices purchased in the retail outlets in Minsk. In order to identi

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26

Menshikova, Zinaida N., Ksenia O. Lyubkina, Zelikha S. Devrishova, Anastasiya S. Preobrazhenskaya, Vasiliy I. Belousov, and Gulnara A. Nurlygayanova. "Detection of chicken DNA in meat products sold in Moscow and Moscow region by polymerase chain reaction." Veterinaria Kubani, no. 5 (October 30, 2020): 26–29. http://dx.doi.org/10.33861/2071-8020-2020-5-26-29.

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The most common type of falsification of animal products is the substitution of raw materials of more valuable types with less valuable ones, including poultry meat. This paper presents the results of identification of undeclared chicken DNA in meat products using real-time polymerase chain reaction to detect falsification of products sold in Moscow and the Moscow region. As a result of PCR research, chicken DNA (Gallus gallus) was found in six out of ten samples of meat products, but semi-quantitative analysis excluded one meat product, since the amount of the desired component was less than

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27

Weik, Robert W. "Dairy Products." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 233. http://dx.doi.org/10.1093/jaoac/69.2.233a.

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Richardson, Gary H. "Dairy Products." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 271a—272. http://dx.doi.org/10.1093/jaoac/70.2.271a.

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29

Alieva, A. K., and O. A. Truevtseva. "Quality and safety of goods in modern conditions." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 281–89. http://dx.doi.org/10.20914/2310-1202-2019-3-281-289.

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We studied the safety of food products in the face of increasing risks of falsification. The methods of identification and quality assessment of some groups of goods are considered. The statistics of supplies of imported goods during the economic crisis are given. The problem of falsification of products arose in Russia in the 90s due to the abolition of the mandatory application of standards and state acceptance of products, the introduction of free enterprise, the reorganization of control and veterinary services. The production of domestic products at the state level has stopped. The amount

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30

Khimych, M. S., and K. O. Rodionova. "Monitoring of methods for identifying raw meat in sausage products." Journal for Veterinary Medicine, Biotechnology and Biosafety 9, no. 4 (2023): 31–35. http://dx.doi.org/10.36016/jvmbbs-2023-9-4-6.

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Despite the growing global interest in healthy lifestyles and nutrition, there is still a demand for ready-to-eat meat products. Sausage products are one of the traditional foods for Ukrainians. National standards (DSTU) provide requirements for the recipe, nutritional value, and physical and chemical parameters that each type of sausage product must meet. However, the high cost of raw materials, shortages, and the need for rational use of resources contribute to the falsification of these products. Modern researchers offer various analytical methods to identify and quantify the content of spe

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Gutorova, Nataliya, Oleksandr Zhytnyi, and Oleksii Soloviov. "FALSIFICATION OF MEDICAL PRODUCTS: CRIMINAL LAW MECHANISM COMBATING THREATS TO PUBLIC HEALTH." Wiadomości Lekarskie 72, no. 5 (2019): 856–61. http://dx.doi.org/10.36740/wlek201905124.

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Introduction: Every civilized state has the duty to its citizens to create an effective health care system, a necessary component of which is the use of safe and high-quality medical products. This duty is based both on the standards of international law and national constitutional norms and principles. The spread of falsified medical products poses a global threat to public health, can lead to death or cause significant harm to human health. Given the extreme risk of such acts, there is a need to create and operate an effective criminal law mechanism to combat such acts. The aim: The purpose

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СІРЕНКО, СВІТЛАНА, АЛЛА ТЕРНОВА, and ІРИНА ВЛАСЕНКО. "TRADE EXAMINATION OF MARKING COSMETIC PRODUCTS." Herald of Khmelnytskyi National University. Technical sciences 333, no. 2 (2024): 232–37. http://dx.doi.org/10.31891/2307-5732-2024-333-2-36.

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Cosmetic products occupy a rather important place in modern consumption models. Cosmetics are an integral part of our lives. In Ukraine, as in the whole world, the problem of falsification of cosmetic products is extremely acute. According to the EU cosmetic regulation, toxic substances that cannot be used in the production of cosmetics include endocrine drugs that affect the work of the hormonal system, preservatives that must undergo a strict assessment of their impact on product safety. An effective method of detecting falsification of cosmetic products is their trade examination. The artic

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Olimova, Sh S. "Determining the halal quality of food products as one of the tools for commodity examination." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2025): 80–83. https://doi.org/10.33920/igt-01-2502-03.

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The article discusses the main categories of prohibited ingredients and additives in the production of halal products, the problems of halal products falsification, and the conditions in the production process for compliance with halal standards.

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34

Pakhomov, Sergey. "Organizational and Legal Mechanisms of Preventing the Food Products’ Falsification: A Theoretical Study." Russian Journal of Criminology 18, no. 2 (2024): 137–48. https://doi.org/10.17150/2500-4255.2024.18(2).137-148.

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When choosing foodstuffs, people tend to focus on their consumer qualities. While some qualities can be assessed visually and organoleptically, others are taken on faith according to the information provided by the producer on the packaging, which often provokes the producer to resort to dishonest practices. The author claims that is necessary to unify the features of falsification as not all deviations from norms and standards constitute falsification. The article presents different types of falsification of foodstuffs and their components. The first group includes assortment and qualitative

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35

Nascimento, João Roberto Oliveira do. "Functional dairy products." Revista Brasileira de Ciências Farmacêuticas 40, no. 3 (2004): 441. http://dx.doi.org/10.1590/s1516-93322004000300023.

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BANKS, W. "Dairy products: technology." International Journal of Dairy Technology 46, no. 3 (1993): 83–86. http://dx.doi.org/10.1111/j.1471-0307.1993.tb01252.x.

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Theobald, Hannah. "Functional Dairy Products." Nutrition Bulletin 29, no. 3 (2004): 282. http://dx.doi.org/10.1111/j.1467-3010.2004.00411.x.

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Kennedy, John F., and Chaiwat Bandaiphet. "Functional Dairy Products." Carbohydrate Polymers 57, no. 1 (2004): 101. http://dx.doi.org/10.1016/j.carbpol.2004.04.007.

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Shevchenko, Vera Valerianovna, Irina Vladimirovna Asfondiyarova, and Nickolay Vyacheslavovich Veselov. "FALSIFICATION OF QUALITY AND SAFETY OF SALTED FISH PRODUCTS." V mire nauchnykh otkrytiy, no. 5 (May 31, 2015): 228. http://dx.doi.org/10.12731/wsd-2015-5-18.

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40

Borovikov, S. N., K. N. Mukantayev, A. K. Bulashev, K. Tursunov, and A. S. Syzdykova. "Meat Product Adulteration: Modern Detection Methods and Food Safety Assurance." HERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL RESEARCH UNIVERSITY: Veterinary sciences, no. 5(009) (March 31, 2025): 48–62. https://doi.org/10.51452/kazatuvc.2025.5(009).1866.

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Intentional adulteration of meat products through falsification can impact product safety and consumer properties. Adulteration involves the addition of low-quality or unauthorized ingredients and deviations from declared standards, posing potential health risks to consumers. Various laboratory methods, including DNA analysis, chemical, and physicochemical studies, are used to control adulteration. These methods allow for precise determination of product composition and identification of discrepancies with declared characteristics. However, there is no universal method capable of detecting all

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Oryntaeva, Makpal, and Dinara Ispulova. "ANALYSIS OF FALSIFICATION AND BIOSAFETY OF RAW MILK IN ALTYNSARINSKY DISTRICT." 3i intellect idea innovation - интеллект идея инновация 1 (2023): 31–37. http://dx.doi.org/10.52269/22266070_2023_1_31.

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The article shows monitoring studies on the issue of providing dairy processing enterprises with raw materials produced by dairy farms located in the Kostanay region. The research was carried out on the materials of official statistics using analytical materials of public administration bodies. To establish the well-being of the subsidiary farms of the Altynsarinsky district, the monitoring of the reporting documentation provided by the veterinary supervision authorities was carried out. The analysis of scientific articles on the safety of raw milk was carried out, with citations from foreign

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Shepilov, O. O. "Circumstances that are subject to clarification at the initial stage of the investigation of medicinal products counterfeit and circulation of counterfeit medicinal products." Analytical and Comparative Jurisprudence 3, no. 3 (2025): 216–20. https://doi.org/10.24144/2788-6018.2025.03.3.32.

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The article is devoted to the study of the circumstances that are subject to clarification at the initial stage of the investigation of the falsification of medicines and the circulation of falsified medicines. It is established that the circumstances that are subject to clarification in the process of investigating criminal offenses, including the falsification of medicines and the circulation of falsified medicines, constitute an integral part of a separate forensic methodology, since their establishment occurs at each stage of the pre-trial investigation. Their content is determined, first

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Vedamuthu, E. R. "The Dairy Leuconostoc: Use in Dairy Products." Journal of Dairy Science 77, no. 9 (1994): 2725–37. http://dx.doi.org/10.3168/jds.s0022-0302(94)77215-5.

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Mikailova, Olga M., Olga L. Gavrilenko, and Francesca V. Tarasova. "History and current state of food falsification in Russia." Hygiene and sanitation 103, no. 11 (2024): 1452–58. https://doi.org/10.47470/0016-9900-2024-103-11-1452-1458.

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Food falsification has been recognized in Russia as a social problem since the mid 17th century. Historical documents testify to government measures aimed at combating fraud in the food supply industry. The foundation of the first hygienic laboratories made it possible to establish the scale of this phenomenon, collect evidence based on the results of laboratory studies, and develop regulatory documents and production standards that determine the quality and safety of food products for human health. The consequences of manufacturing, selling and consuming counterfeit food products are associat

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Tunick, Michael H. "Calcium in Dairy Products." Journal of Dairy Science 70, no. 11 (1987): 2429–38. http://dx.doi.org/10.3168/jds.s0022-0302(87)80305-3.

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Brant, D. L. "Fresh chilled dairy products." International Journal of Dairy Technology 41, no. 4 (1988): 92–93. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00607.x.

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Marshall, V. M. "Probiotic Dairy Products (2005)." International Journal of Dairy Technology 60, no. 1 (2007): 64–65. http://dx.doi.org/10.1111/j.1471-0307.2007.00273.x.

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Fleet, G. H. "Yeasts in dairy products." Journal of Applied Bacteriology 68, no. 3 (1990): 199–211. http://dx.doi.org/10.1111/j.1365-2672.1990.tb02566.x.

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Qvist, Karsten Bruun. "Structure of Dairy Products." International Journal of Food Science & Technology 43, no. 11 (2008): 2101–2. http://dx.doi.org/10.1111/j.1365-2621.2007.01667.x.

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Dyer, Dave. "Can Dairy Products Compete?" Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie 36, no. 4 (1988): 601–11. http://dx.doi.org/10.1111/j.1744-7976.1988.tb03303.x.

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