Project description
Remote work on the Internet. It is necessary to find the Swiss quality standards for pasteurized milk. 1. What document (state, official) regulates the standards of milk in Switzerland - raw milk and drinking milk (pasteurized). The name of this document in German, its translation into Russian and the source on the Internet.
2. What are the standards for these milk indicators:
- Mass fraction of fat (for raw milk only)
- Mass proportion of protein (for raw and ready milk)
- Density (for raw milk)
- Freezing point (for raw milk)
- Acidity (for finished milk)
- SOMO, % (for finished milk)
Bacterial contamination (for raw and prepared milk)
Somatic cells (for raw milk)
The key is to find the standards for finished (drinking, pasteurized) milk. We have a major problem with them.
It is important to know how the quality of milk in Switzerland is controlled.
2. What are the standards for these milk indicators:
- Mass fraction of fat (for raw milk only)
- Mass proportion of protein (for raw and ready milk)
- Density (for raw milk)
- Freezing point (for raw milk)
- Acidity (for finished milk)
- SOMO, % (for finished milk)
Bacterial contamination (for raw and prepared milk)
Somatic cells (for raw milk)
The key is to find the standards for finished (drinking, pasteurized) milk. We have a major problem with them.
It is important to know how the quality of milk in Switzerland is controlled.
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