foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-389Research ArticleСтатьиИдентификация географического происхождения сыровIDENTIFICATION OF GEOGRAPHICAL ORIGINS OF CHEESESДавыдоваЕ. А.DavidovaЕ. А.

кандидат технических наук, заведующий кафедрой стандартизации, метрологии и управления качеством

noemail@neicon.ruЗаболоцкаяТ. А.ZabolotskayaT. А.

кандидат технических наук, ассистент кафедры товароведения продовольственных товаров

noemail@neicon.ruУО «Белорусский государственный институт повышения квалификации и переподготовки кадров по стандартизации, метрологии и управлению качеством»BelarusУО «Белорусский государственный экономический университет»Belarus201730032017015457Copyright © Давыдова Е.А., Заболоцкая Т.А., 20172017Давыдова Е.А., Заболоцкая Т.А.Davidova Е.А., Zabolotskaya T.А.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/389

В последние годы во всем мире уделяется большое внимание вопросам идентификации географического происхождения пищевых продуктов, устанавливаются идентификационные признаки, совершенствуется методы испытаний. С целью определения географического происхождения сыров в качестве критериев используют физико-химические, биохимические, микробиологические показатели, сенсорные характеристики, в том числе и цвет продукта. Наиболее распространенным методом для определения географического происхождения сыров является метод анализа стабильных изотопов, который позволяет достоверно определить место происхождения продукции, источник сырья и режим содержания животных.

In recent years much attention is around the world paid to questions of identification of a geographical origin of foodstuff, identification signs are established, it is enhanced test methods. For the purpose of determination of a geographical origin of cheeses as criteria of identification use physical and chemical, biochemical, microbiological indicators, sensor characteristics including color of a product. The most widespread method for determination of a geographical origin of cheeses is the method of the analysis of stable isotopes which allows to determine authentically the place of an origin of products, a source of raw materials and regime of animals.

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The authors declare that there are no conflicts of interest present.