Abstract

STUDY OF NATURAL MILK ACCORDING TO THE VERTICAL ZONING OF GEORGIA AND ITS CHEMISM

George Danelia*, Irakli Matchavariani, Zurab Geliashvili and Nana Gelovani

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Abstract

The production of natural milk from cattle (cows) is traditional in Georgia. Milk is distinguished by biologically active substances. This is one of the most demanded food products. Milk has been produced in Georgia since time immemorial. The production of natural milk is currently declining globally, notwithstanding the fact that there are countries where the quality of milk naturalization is scrupulous (some regions of India, Austria, Switzerland, Latvia, Luxembourg, etc.). Natural pastures play crucial role in these countries. There are 12 landscapes in Georgia, and the country has natural meadows. Currently, recombined milk is widely represented in the Georgian market segment, having its own pros and cons. In Georgia, subspecies of cattle are mainly assimilated depending on the landscape (Mingrelian Red, Caucasian-brown, Swiss and Khevsur species). Considering the fact that indicators can change every year, the dairy products obtained from them are unique and correspond to both the modern international standard and the previous standard. The aim of this scientific research is total determination of indicators of mineral, biochemical microflora, microorganisms of natural milk obtained from cattle due to the result of the management (assimilation) of cattle genetics in Georgia and its identification with the limit of the range of the standard. Furthermore, selecting the desired technological mode. During the scientific study, which was held in an accredited laboratory, a laboratory analysis of milk obtained from all subspecies (raw and boiled), as well as milk taken by us from the supermarket segment, was carried out, in which the main indicators were determined by quantitative method. The results are shown in the form of tables and diagrams. In the process of scientific research, we adopted the pasteurization method - immediate heating of milk to a temperature of 85-95°C without delay. The milk pasteurization method we use allows us to preserve the quality of milk naturalization, which includes the physiological value of milk and positive organoleptic indicators, which are very beneficial for human health. As a consequence of scientific research, it has been established that natural milk (raw and boiled) obtained from cattle in Georgia fully corresponds to the requirements for it and is preferable to milk taken from the marketing system.

Keywords: Chemical indicators and composition of milk, assimilation of cattle, quantitative analysis of research, bacterial flora, milk quality.