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September 10, 2025Terapevt (General Physician)

Study of the qualitative composition of fermented milk products of different manufacturers

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Authors

ОYО. V. YakubenkoPFP. I. FrolovaNPN. A. Podovinova

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Overview

Observational analysis highlights safety and nutritional value in fermented milk products, indicating quality control is essential.

Key Points

  • The study reveals that evaluating the qualitative composition of fermented milk products enhances safety and nutritional value.
  • Research shows that stringent quality control can prevent falsification and ensure compliance with declared nutrient characteristics.
  • Utilizing both quantitative and qualitative methods, the study assesses samples of sour cream from multiple manufacturers.
  • Implementing traceability systems for raw materials may improve product safety and ensure preservation of biologically active components.

Cite This Study

Yakubenko et al. (2025) studied this question.

synapsesocial.com/papers/68c1bd4854b1d3bfb60eee7fhttps://doi.org/10.33920/med-12-2506-07
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