Kondrasii L. The scientific and practical substantiation of criteria for evaluating quality of the raw milk taking into account EU legislation

The research covered quality parameters of the raw milk originating from the farms with different hygienic conditions of milk production. The research procedure comprised evaluating the variation ratio, the one-way analysis of variance, correlation and stability in intervals. The author defined the following criteria for evaluating quality of the raw milk originating from the farms properly meeting the hygienic conditions. These are, along with acknowledgment of meeting the hygienic conditions, surveying the average geometric value of mesophilic aerobic and optionally anaerobic microorganisms and somatic cells. The author defined the following criteria for evaluating quality of the raw milk originating from the farms reportedly failing to meet certain hygienic conditions. These are proper meeting the hygienic conditions and surveying the parameters set forth by the applicable national standard of Ukraine. There paper suggests two stages of harmonizing the dairy husbandry in Ukraine with the EU applicable legislation. The first stage covers implementation of the good practice in dairy husbandry. At this stage, the algorithm for the aforesaid practice implementation is offered. It includes creation of the task force and the farm laboratory, as well as development of 12 programs for taking the manufacturing тactions supported with 71 guidelines. The second stage relies on monitoring the milk quality parameters and looking for the ways to improve the same. It is suggested to undertake the monitoring against the average geometric value of the parameters. For the purpose of improving the quality parameters, the author's researches unveiled positive effect of using the citrate zinc and germanium based preparation (germacap), particularly increase of protein content by 0.17 % and reduction of the somatic cells number by 132.95 thousand/cm3. The stages implementation within a single farm would secure safety and quality of raw milk, without testing every batch of milk when procuring the same for supply to the processing facilities.