Analysis of the quality system of the kefir production line and metrological support at "Altyn Dan" LLС

She represents science about the quantitative methods of assessment of quality used for justification of decisions at product quality control. Kvalimetriya develops the principles and methods of collecting, processing of basic data and on their basis defines quantitative indices of quality of production. Assessment of quality is necessary for certification of quality of production, the analysis of dynamics of quality, quality control, planning, stimulation of his improvement, etc. In a kvalimetriya mathematical methods, especially statistical as many indicators of quality have probabilistic character are widely used. But before passing to methods of measurement of quality it is necessary to consider the properties of production entering her quality and by means of what they can be measured.

Property of production - the objective feature of production which is shown during her creation, operation or consumption. For measurement of properties of production indicators - quality indicators are used. An indicator of quality of production - the quantitative characteristic of the properties of production which are a part of her quality, considered in relation to certain conditions of her creation and operation or consumption. The choice of indicators of quality establishes the list of the names of quantitative characteristics of the properties of production which are a part of her quality and providing assessment of level of quality of production.

Indicators of quality have to meet the following main requirements:

· to promote ensuring compliance of quality of production to requirements of the national economy and the population;

· to be stable;

· to promote systematic increase in production efficiency;

· to consider modern achievements of science and technology and the main directions of technical progress in branches of the national economy;

· to characterize all properties of production causing its suitability to satisfy certain requirements according to her appointment.

Justification of the choice of quality indicators is made taking into account appointment and conditions of use of production; analysis of requirements of consumers; tasks of product quality control; structure and structure of the characterized properties; main requirements to quality indicators.

The purposes of application of quality indicators of production are established according to tasks of product quality control. Depending on specific features of production and conditions of her production and use some, specified groups of indicators of quality of production can be absent. If necessary the additional groups of indicators characteristic of the considered production are entered.

On a way of expression they can be in physical units (kilograms, meters, points, dimensionless) and also in cost units.

According to level of quality -- basic, relative indicators.

On a definition stage -- the predicted, design, operational, operational performance.

On the characterized properties they can be single and complex (group, generalized, integrated). Single and complex indicators of quality, can unite in various groups depending on the object relations with the external environment.

Indicators of appointment characterize the properties of kefir defining the main functions for which performance she is intended and causes the field of its application.

Esthetic indicators characterize information expressiveness, appeal of appearance of a container or packing of production, stability of her trade dress at storage and transportation.

Indicators of transportability characterize fitness of production to transportation.

Ecological indicators characterize the level of harmful effects on the environment at consumption and operation of products (amount of the nicotine passing into smoke when smoking).

Indicators of safety characterize the features of production causing safety of the person at operation or consumption of production

Indicators of technological effectiveness characterize the properties of production defining a possibility of cutting of costs of labor, material, energy and other resources for her creation and application at achievement of the set effect of her use according to appointment and under the accepted rational conditions of production and exploitation (application). At the same time consider technological rationality of production (labor input and material capacity) and also continuity of components and structural executions.

Indicators of structure and structure are characterized by the cardboard density, a mass fraction of impurity in detergents, etc.

Indicators patent and legal characterize extent of updating of the technical solutions used in production, their patent protection.

Qualimetrical assessment of quality of production.

The scientific area uniting the quantitative methods of assessment of quality used for justification of the decisions made at product quality control and standardization is called a kvalimetriya. The main objectives of a kvalimetriya - to define the nomenclature of necessary indicators of quality of production and their optimum values and also to develop methods of quantitative assessment of quality, to create a technique of accounting of change of quality in time, to simulate gradation of quality. The qualimetrical analysis is considered in the most objective way by means of which it is possible to choose and estimate material. Nevertheless, at the same time it is necessary to consider such provisions as: for what conditions and for what purpose this assessment becomes. Besides it is necessary to consider such situation as quality which represents set of the properties of material located at the different levels. In addition it is necessary to consider that qualimetrical assessment of quality has dependence on quality indicators and also on the system of key indicators accepted for assessment which define quality of a standard. At last when carrying out such analysis it is necessary to consider estimates of properties which can define quality at any level. These estimates have unequal ponderability which has dependence on requirements which are imposed usually to the corresponding properties of level.

In qualimetrical assessment of quality of production distinguish concepts:

1. Properties of quality.

2. Quality indicators.

The qualitative or quantitative characteristic of any properties or conditions of production is called sign of production. At change of properties of products quality indicators change. Understand determination of numerical values of certain indicators of quality as quantitative assessment of quality of production. Such assessment is usually used for the choice of the most optimal variant, for planning, control, for studying as in dynamics the quality and also for carrying out certification of quality of finished goods is improved. Subject of the analysis is production which is exposed to the qualimetrical analysis. At the same time there is no dependence on their look, appointment and structure.

Property is called the characteristic of production which is shown during its application, in the course of his processing or in use.

Usually understand difficult property which is, in fact, set of esthetic and functional properties of a product as quality. The integrated quality is the most difficult property of production which is defined usually by set of profitability and quality of this production.

At qualimetrical estimates of quality of kefir are used the following methods: differential, expert.

The method of differential of level of quality based on comparison of single indicators of quality of the considered product sample with the same indicators of quality of a basic sample is called differential. This method is applied when it is necessary except assessment of level of quality of production in general, to carry out the analysis of level of its separate properties. As a result of application of this method define, will reach basic level of quality in general or not on what indicators it is reached on what isn't present and what indicators most strongly differ from basic and so on. Assessment of level of quality by a differential method consists in calculation of values of single relative indicators of quality, and in the simplest

case the following formulas are for this purpose used:



q_i=P_ід/(P_д ) or q_i=(P_д )/Р_ід (1)

i = 1,2

where Рі- value of an indicator of quality

Рід - Basic value of the indicator

Among 2 dependents he chooses dependence on the level of development of technologies.

Differential method.

The method based that the product represents a set of individual indicators of quality on the basis of his basic indicator is called the differentiated method of assessment of his indicator of quality.

Certain indicators of quality of the estimated product can be compared to their

major importances as follows:

1. Relative values of all indicators it is more or are equal 1 where the technological level of the estimated product is higher or it is equal to the basic line:

;

2. Relative values of all indicators , the technological level of the estimated product is lower than basic:

;

3. A part of relative values of indicators are more or is equal, and other part less than 1. In this case for assessment of quality of a product it is necessary to use a complex method. For example: differential assessment (table 6)



Table 6 - Quality assessment with use of a differential method.

Name of indicators	Xi- volume of indicators	Xi- volume of a controlled indicator	qi- relative value of an indicator
1	2	3	4
Mass fraction of fat, no more than a%	1,0	0,90	1,1
Mass fraction of solid, no more than a %	12,0	11,0	1,09
Mass fraction of vitamin C in 100 g of a product, not less	20	21	0,95
Conditional viscosity , с	20,1	20	1,005
Lactations , єT	90	85	1,05
Temperature ° C, not less	8,0	8,0	1,0
Lead , no more	0,12	0,1	1,2
Cadmium , no more	0,034	0,03	1,13
Arsenic , no more	0,053	0,052	1,01
Mercury,no more	0,0052	0,005	1,04
Copper, no more	1,01	1,0	1,01
Zinc, no more	5,02	5,0	1,004

q₁ =1,0/0,90=1,1

q₂= 12,0/11,0=1,09

q₃= 20/21=0,95

q₄= 20,1/20=1,005

q₅ =90/85=1,05

q₆= 8,0/8,0=1,0

q₇= 0,12/0,1=1,2

q₈= 0,034/0,03=1,13

q₉ =0,053/0,052=1,01

q₁₀= 0,0052/0,005=1,04

q₁₁= 1,01/1,0=1,01

q₁₂= 5,02/5,0=1,004

In the table the level of quality of a kefiric product by a differential method was estimated. According to the data provided in this table we see that the technological level is above basic level. Therefore,

Complex method of assessment of quality of production.

The complex method of assessment of level of quality provides use of the complex (generalized) quality indicator.

At this method the level of quality is defined by the relation of the generalized indicator of quality of the estimated production of Qots to the generalized indicator of quality of a basic sample Q_баз.

(2)

All complexity of complex assessment consists in objective finding of the generalized indicator.

There are various options of a method.

1. When it is possible to allocate the main indicator characterizing basic purpose of a product or product and to establish functional dependence of this main indicator on other single indicators:

(3)

where n-число единичных показателей;

P_i-i- single indicator;

Y_i- coefficient at single indicator.

The type of dependence can be defined by any of possible methods, including and expert.

For example, productivity of cars, a resource, specific prime cost, etc. can be the main indicator.

As generalized the integrated indicator of quality showing the size of useful effect of operation or the consumption of production falling on each ruble of total costs of her creation and operation or consumption can be used.

2. When it is impossible to construct functional dependence, proceeding from basic purpose of production, apply the weighed arithmetic-mean indicators. At the same time the generalized indicator is calculated on a formula:

(4)

where m_i- coefficient of ponderability of i of an indicator.

At the same time the condition has to be met:

(5)

Ponderability coefficients m_i are established by branch scientific research institutes for a certain period of time by an expert method by poll of a certain number of experts who, proceeding from product service conditions, appoint points of the importance of each parameter P_i. On the basis of mark assessment of the importance of parameters coefficients are defined m_i.

Differential and complex methods of assessment of level of quality of production not always solve objectives. At assessment of the complex products having wide quality indicators by means of a differential method it is almost impossible to draw the generalizing conclusion, and use only of one complex method doesn't allow to consider objectively all significant properties of the estimated production.

In these cases assessment of level of quality is made by the mixed method using single and complex indicators of quality. At this method single indicators of quality unite in groups (for example, appointment indicators, ergonomic, esthetic) and for each group define a complex indicator. At the same time separate, most important indicators don't unite in groups, and use as single. By means of the received set of complex and single indicators estimate level of quality of production by a differential method.

Expert method of assessment of quality of production.

For determination of weight coefficient by expert methods the commission of experts consisting of highly qualified specialists is created. The commission of experts accepts the weighing factor based on a method. However it is necessary to take concrete measures for decrease in suitability of an expert method for obtaining exact results. For this purpose there are several types of questionnaires. Work on examination is carried out as follows. Each expert, independently of each other, gives value or value of criterion of quality which he considers corresponding to weight coefficient. Then each expert has to prove the values or estimates.

и ; (5)

For example: it is necessary to define weight coefficient of quality of a kefiric product. Experts determine calorie weight by three indicators:

m₁- indicator of fat content of kefir;

m₂- indicator of acidity of kefir;

m₃- indicator of appearance of kefir.

Calculation of kefir for expert assessment is given in table 7.

Table 7- Calculation of kefir for expert assessment

Expert	Appearance indicator, point
	m1- fat content indicator	m2- acidity indicator	m3- appearance indicator
The first	4	4	5
The second	3	5	4
The third	4	3	4
The forth	5	4	5
The fifth	4	5	3
The sixth	4	5	4
The seventh	5	4	5
Avarage value	4,1	4,2	4

(6)

(7)

2.2 Statistical methods for quality control

The most important source of growth of production efficiency is continuous increase in technological level and quality of products. Rigid functional integration of all elements therefore in them there are no minor elements which can be poor designed and made is characteristic of technical systems. Thus, the modern level of development of the scientific and technical program has considerably toughened requirements to technological level and quality of products in general and their separate elements. System approach allows to choose objectively scales and the directions of quality management, types of production, a form and the methods of production providing the greatest effect of the efforts and means spent for improvement of quality of production. System approach to improvement of quality of products allows to lay the scientific foundation of the industrial enterprises, associations, the planning bodies.

In industries statistical methods are applied to carrying out the analysis of quality of production and process. The analysis of quality is the analysis by means of which by means of data and statistical methods the relation between the exact and replaced qualitative characteristics is defined. The analysis of process is the analysis allowing to understand communication between causal factors and such results as quality, the cost, productivity, etc. Control of process provides identification of the causal factors influencing smooth functioning of production. The quality, cost and productivity are results of process of control. [2]

Statistical methods of quality control of production get the increasing recognition and distribution to the industries now. Scientific methods of statistical quality control of production are used in the following branches: in mechanical engineering, in light industry, in the field of utilities. The main objective of statistical control methods is ensuring production suitable for the use of production and rendering useful services with the smallest expenses.

Statistical methods of quality control of production yield considerable results on the following indicators:

- improvement of quality of the purchased raw materials;

- economy of raw materials and labor;

- improvement of quality of the made production;

- cutting of costs for monitoring procedure;

- decrease in number of marriage;

- improvement of interrelation between production and the consumer;

- simplification of transition of production from one type of production on another.

The main task - it isn't simple to increase quality of production, and to increase quantity of such production which would be suitable for the use. The majority of the tools used to control are based on methods of mathematical statistics. Modern statistical methods and the mathematical apparatus applied in these methods demand from the staff of the organization of good preparation that not each organization can provide. However, without quality control it is impossible to operate quality and the more so to increase quality. From all variety of statistical methods most often use the simplest statistical tools of quality to control. They are called still by seven instruments of quality control. The feature of these tools consists in their simplicity, presentation and availability to understanding of the received results.

Instruments of quality control include:

- Pareto's chart.

- Cause and effect chart (Isikava's chart).

- Temporary ranks.

- Control leaf.

- Histogram.

- Chart of dispersion (dispersion).

- Control card.

Pareto's chart - is a column chart on which intervals are ordered on the descending line. On such chart intervals can represent types of defects, their localization, mistakes and other factors. And height of intervals the frequency of appearance of defects, their percentage ratio, cost, time and other factors.

Isikava's chart or the cause and effect chart (sometimes she is called the chart «fish bone») - is applied for the purpose of graphic display of interrelation between the solved problem and the reasons influencing her emergence. As a rule, this tool of quality is used together with method of «brainstorming» since he allows to sort by key categories of the reason of the problems found by means of «brainstorming» quickly. Isikava's chart gives the chance to reveal the key parameters of processes influencing characteristics of products, to establish the reasons of problems of process or factors influencing emergence of defect in a product. In that case when the group of experts works on a solution, the cause and effect chart helps group to reach the general understanding of a problem.

A time row - is applied when it is required by the easiest way to present the course of change of observed data for a certain period of time. A time row is intended for evident data presentation, is very simple in construction and use. Points are applied on the schedule in that order in what they have been collected. As they designate, change of the characteristic in time, the sequence of data is very essential. The danger in use of a temporary row consists in a tendency to consider important any change of data in time. A time row, as well as other types of the graphic equipment, it is necessary to use to concentrate attention on really essential changes in system. One of the most effective applications of a temporary row consists in identification of essential tendencies or changes of average size.

The control leaf represents - a form for registration and calculation of the data collected as a result of observations or measurements of controlled indicators during the determined time period. The collected data can be both integer, and interval. Basic purpose of a control leaf to present information in the form, convenient for perception. The control leaf allows to categorize data. He shows how often there are these or those events therefore information of a control leaf is more systematized, than usual data collection. In a form, the control leaf is, as a rule, the table which accompanies process or an object, in which data of control register. In the table types of discrepancies which can arise in an object are already defined, and the place for filling of amount of the found discrepancies is provided.

Histogram. It displays distribution of separate measurements of parameters of a product or process. Sometimes it is called frequency distribution as the histogram shows the frequency of emergence of the measured values of parameters of an object. Height of each column indicates the frequency of emergence of values of parameters in the chosen range, and quantity of columns on number of the chosen ranges. Important advantage of the histogram is that it allows to present visually to a tendency of change of the measured parameters of quality of an object and to visually estimate the law of their distribution. Besides, the histogram gives the chance to quickly define the center, dispersion and a form of distribution of a random variable.

The chart of dispersion (dispersion) - is a tool of quality which is intended for identification of dependence between two types of data. These data can belong to characteristics of quality and the factors influencing them, two various characteristics of quality, two factors influencing one characteristic of quality. The chart of dispersion in that case when it is necessary to display that happens to one variable at change another, for determination of the cause of uncontrollable points during multiple statistical control of process, confirmation of the interrelation revealed as a result of application of the cause and effect chart and other factors is applied.

The control card - is the graphical representation of the characteristic of process consisting of the central line, control borders and concrete values of the available statistical data, allowing to estimate degree of statistical controllability of process. There are many different types of control cards depending on the nature of data, a type of statistical data processing and methods of decision-making. Depending on scope of application allocate three main types of control cards:

- control cards of Shukhart and similar him, allowing to estimate whether there is a process in statistically operated state;

- the acceptance control cards intended for determination of criterion of acceptance of process;

- adaptive control cards by means of which regulate process by means of planning of his tendency of change eventually and carrying out anticipatory adjustment on the basis of forecasts.

- Data for control cards divide on quantitative and qualitative.

Quantitative data - are results of the observations made by means of measurement and record of numerical values of this indicator (at the same time the continuous scale of values is used).

Qualitative data - are results of observations of existence of a certain sign. Usually count how many sample units have this sign. Sometimes consider number of such signs which are available in selection of a certain volume. For the analysis and management of processes which indicators of quality are continuous sizes (length, the weight, concentration, temperature, etc.) usually use pair control cards, for example, the card for selective average value and the card of scope: X-card and R-card. Control cards on qualitative sign use when the quality of process is estimated by amount of discrepancies.

It is given developed by me the card of the Shukhart below. As basic data the indicator density of polypropylene yarn is chosen. The Shukharta card developed by me is given below. As a specification the mass fraction of fat of kefir is chosen as indicators.

The control card for quantitative data

Standard values aren't set

Data. Results of measurements are given in table 6. Four measurements became, all 20 selections are taken. Averages and scope of subgroups are also given in table 6. Maximum permissible values are established:

R_maх=1,000

R_min=0,900

n=4

k=20

The purpose - definition of indicators of process and management of him on control and dispersion so that he conformed to the established requirements.

k - number of subgroups

CL - center line

UCL - top control line

LCL - lower control line

n - volume of subgroup, number of selective observations in subgroup

R - scope of subgroup

X - the measured characteristic of quality

- average value for subgroup

- average of average values of subgroups

- average value R for all subgroups

First step: creation of R-cards and definition of a condition of process.

R-CARD

From table 7 at n=4 for the R-card

D₄=2,282 D₃=0, if n<7 and if n<7 LCL absent

= 0,15 UCL=0,15

LCL= 0,000

CL=0,96

= 0

CARD OF SCOPE

Number of subgroup	Value of scope	Central line	High bound	Lower bound	Scope
1	0,08	0,07	0,15	0,00	0,08
2	0,08	0,07	0,15	0,00	0,08
3	0,07	0,07	0,15	0,00	0,07
4	0,08	0,07	0,15	0,00	0,08
5	0,05	0,07	0,15	0,00	0,05
6	0,07	0,07	0,15	0,00	0,07
7	0,08	0,07	0,15	0,00	0,08
8	0,08	0,07	0,15	0,00	0,08
9	0,07	0,07	0,15	0,00	0,07
10	0,07	0,07	0,15	0,00	0,07
11	0,08	0,07	0,15	0,00	0,08
12	0,07	0,07	0,15	0,00	0,07
13	0,09	0,07	0,15	0,00	0,09
14	0,05	0,07	0,15	0,00	0,05
15	0,07	0,07	0,15	0,00	0,07
16	0,06	0,07	0,15	0,00	0,06
17	0,09	0,07	0,15	0,00	0,09
18	0,07	0,07	0,15	0,00	0,07
19	0,06	0,07	0,15	0,00	0,06
20	0,07	0,07	0,15	0,00	0,07

To construct the chart - it is necessary "to take the block" columns A and B, to press in the menu charts and to construct curves. To build the central line both the top and lower borders - it is necessary "to take the block" B, C, D, E and to construct these straight lines on the chart.

CARD OF THE AVERAGE

Number of subgroup	Average	Central line	High bound	Lower bound
1	0,91	0,95	0,92	0,99
2	0,98	0,93	1	0,92
3	1	0,95	0,93	0,97
4	0,99	0,92	0,91	0,97
5	0,97	1	0,98	0,95
6	0,97	0,92	0,99	0,96
7	0,98	0,99	1	0,92
8	1	0,92	0,95	0,93
9	0,98	0,94	0,92	0,99
10	0,93	0,96	1	0,96
11	1	0,92	0,99	0,96
12	0,94	1	0,93	0,95
13	0,98	0,91	1	0,95
14	0,97	0,95	0,92	0,96
15	0,99	0,97	0,93	1
16	0,94	1	0,96	0,99
17	1	0,93	0,97	0,91
18	0,93	0,97	1	0,95
19	0,96	1	0,94	0,97
20	0,95	0,97	0,93	1

2.3 Test products

Test is a technical operation which consists in definition of one or several characteristics of production according to the established procedure by the adopted rules. Also test is called experimental determination of quantitative and qualitative properties of a subject to tests at his direct functioning or when modeling an object and (or) impacts on him. Such definition is carried out by carrying out measurements, however in general test of production doesn't come down to simple measurements of its properties.

Subject to test is production or processes (technology) of her production. At the same time depending on a type of production and test objectives both the single product, and party can be an object. Tests of production carry out in process, or upon termination of her production, and also at her operation.

The concept "test" assumes some impacts on the tested object which it has to maintain or not maintain. Therefore it is important when carrying out any tests a task of the modelled service conditions, real or close to them.

Understand set of the influencing factors and modes of functioning of an object at tests as test conditions, at the same time the major influencing factors are mechanical, climatic, biological or electromagnetic. Not concrete results of measurements are result of tests, but answers of type "is suitable", "isn't suitable", "corresponds", "doesn't correspond". Thus, the test objective consists in assessment of true value of the determined parameter in the set nominal test conditions.

Normative documents on tests of concrete objects establish an order of carrying out tests which have to be carried out according to developed by the program and a technique.

The program of tests - the obligatory document establishing an object and test objectives: types, the sequence and volume of the made experiments; order, conditions, place and terms of carrying out tests; providing and reporting; responsibility for providing and carrying out tests.

Technique of tests - the obligatory document including a method, means and test conditions, sampling, algorithms of performance of operations on definition of characteristics of properties of an object, a form of data presentation and estimation of accuracy and reliability of results, requirements of safety measures and environmental protection.

Test method - the established technical rules of carrying out test.

The test report - the document containing results of tests and the other information relating to tests.

At test of kefir the following methods are used:

Determination of temperature of a product at release from the enterprise and the net weight of a product - in accordance with GOST 3622 and according to the normative documents existing in the territory of the states which have adopted the standard.

Definition of a mass fraction of fat - in accordance with GOST 5867 and to the normative documents existing in the territory of the states which have adopted the standard.

Determination of acidity - in accordance with GOST 3624 and to the normative documents existing in the territory of the states which have adopted the standard.

Definition of yeast, pleseney-in accordance with GOST 10444.12. Determination of temperature of a product at release from the enterprise and the net weight of a product - in accordance with GOST 3622 and according to the normative documents existing in the territory of the states which have adopted the standard.

General rules of sampling

Sampling is made after check of a condition of a container and establishment of uniformity of party. In case of mixture of parties production is sorted on uniform parties.

Examine all party completely and note shortcomings of a condition of a container (malfunction of a container, lack of seals, pollution, existence of a mold, leak, lack of marking or not clear marking and so forth).

From the products delivered in the damaged container, tests select separately.

Tests select from the products packed only into a serviceable container.

Sampling for the microbiological analysis of milk and dairy products is made in accordance with GOST by 9225-84.

Rules of sampling and the size of average test for a laboratory research depend on a type of a product and character of a research.

By agreement of the parties the quantity of controlled units of packing and the selected tests can be increased.

Counting of controlled units of packing is made in a selective order on standards of the present standard.

Before opening of controlled places of a cover of flasks, tubs, barrels and external walls of a container clean, wash out or wipe.

Organoleptic indicators of milk and dairy products estimate on each controlled unit of packing separately Sampling of separate products and preparation them to test.

Milk and milk drink

Before sampling of milk and milk drink from the molokokhranilnykh of capacities (a bathtub, the tank) and tanker trucks milk and milk drink mix in the mechanical way within 3-4 min., without allowing strong foaming and transfusion too much and trying to obtain its total homogeneity. Before sampling of milk and milk drink from flasks milk and milk drink mix a verticil, moving it 8-10 times up and down. The verticil has to have the handle of such length that at immersion of a verticil to the bottom a part of the handle remained not shipped.

From milk and the milk drink produced in automobile tanks, tests select a mug or a metal tube from each section of the tank separately in the clean and rinsed by the studied milk and milk drink vessel.

From milk and the milk drink produced in flasks as controlled places select 5% of flasks of their general quantity.

After hashing of milk and milk drink in flasks make sampling by a metal tube, immersing it to the bottom flasks with such speed that milk and milk drink came to a tube along with her immersion. Tests of milk and milk drink transfer from each controlled place to the clean and rinsed by the studied milk and milk drink vessel and from there after hashing allocate an average sample of 500 cm.

In order to avoid premature pouring out from a tube of a part of the selected portion of milk and milk drink the tube with milk and milk drink should be held vertically.

From milk and the milk drink packaged in bottles or packages as average test select the following quantity of units of packaging:

1-2 - up to 100 boxes;

2-3 - from 100 to 200 boxes;

3-4 - from 200 to 500 boxes;

4-5-ot 500 do 1000 of boxes.

Milk and milk drink of each selected unit of packaging investigate separately.

The average test of milk and milk drink intended for definition of physical and chemical and organoleptic indicators after hashing bring (20±2) °C to temperature.

Hashing of milk and milk drink is made by a perevertyvaniye of a bottle or transfusion of contents of a bottle in other dry ware and back not less than two times. Average test of milk and milk drink remains until the end of test.

In the presence of the defended grease layer (cream) test of milk and milk drink is heated in a water bath to 30-40 °C, mixed and cool (20±2) °C up to the temperature.

Fermented milk products

Sampling for definition of physical and chemical indicators of the lactic products packaged in bottles or packages and also in other small packing, is made as it is specified in item 3.1.6.

Tests of fermented milk products mix and bring (20±2) °C to temperature. Hashing of fermented baked milk, curdled milk, acidophilic and other types of paste, yogurt of 6% fat content, varenets make the pallet, and acidophilus milk, acidophilous milk, kefir, koumiss and other dairy drinks - by a repeated perevertyvaniye of a bottle with contents before receiving a product of uniform consistence.

Kefir and koumiss pour out in a chemical glass, put it for 10 min. in a water bath with the temperature of 30-35 °C, then contents mix for removal of carbonic acid and cool (20±2) °C up to the temperature.

After opening and measurement of temperature sour cream is mixed a verticil. Depending on consistence of sour cream average tests of sour cream select a scoop, the probe or a tube, immersing them to the bottom a container, then transfer tests to one clean dry ware for physical and chemical researches from where after hashing allocate an average sample with a lump not less than 100 g.

Definition of a mass fraction of fat - in accordance with GOST 5867 and to the normative documents existing in the territory of the states which have adopted the standard.

Sampling methods. Sampling of milk and dairy products and preparation them to analyses - in accordance with GOST 13928, GOST 3622 and GOST 26809

Acid method. The method is based on release of fat from milk, milk drink, dairy and milk-containing products, fermented milk products, cheese and cheese products, oil and oil paste, creamy and vegetable spread and creamy and vegetable melted mix, ice cream under the influence of concentrated by a chamois of acid and izoamilovy alcohol with the subsequent centrifugation and measurement of volume of the emitted fat in the graduated part of a zhiromer.

Equipment, materials and reactants.

- Zhiromera (butyrometers) glass executions 1-6, 1-7, 1-40, 2-0,5, 2-1,0 in accordance with GOST 23094ili TU 25-2024.019.

- Traffic jams rubber for zhiromer on TU 38-105-1058.

- Pipettes 2-1-5, 3-1-5, 6-1-10, 7-1-10 and 2-1-10, 77 in accordance with GOST 29169

- Rubber pear.

- Devices (batchers) for measuring off of izoamilovy alcohol and sulfuric acid capacity, respectively, 1 and 10 cm in accordance with GOST 6859.

The centrifuge for measurement of a mass fraction of fat of milk and dairy products according to the specifications and technical documentation with a frequency of rotation not less than 1000 with and no more than 1100 pages.

- Baths are the water, providing maintenance temperature of (65±2) °C and (73±3) °C.

- The device heating for a water bath.

- A support for zhiromer.

- Thermometers mercury glass with a range of measurement from 0 to 100 °C, with the price of division of 0,5 and 1,0 °C in accordance with GOST 28498.

- Scales laboratory the 4th class of accuracy with the greatest limit of weighing of 200 g in accordance with GOST 24104.

- Cylinder 1-50, 1-100 in accordance with GOST 1770.

- The areometer of general purpose with a range of measurement from 700 to 2000 kg/m in accordance with GOST 18481.

- Hourglasses for 5 min. or a stop watch according to the specifications and technical documentation.

- Acid sulfuric in accordance with GOST 4204 or acid sulfuric technical in accordance with GOST 2184 (kuporosny oil of contact and concentration systems).

- Alcohol izoamilovy in accordance with GOST 5830 or alcohol izoamilovy technical, grade And.

- The water distilled in accordance with GOST 6709.

- use of other measuring instruments with metrological characteristics Is allowed and it isn't worse than the equipment with technical characteristics and also reactants on quality isn't lower than above-stated.

Carrying out measurements.

Milk (crude, pasteurized different types, except fat-free, sterilized, for baby food and milk drink)

In two dairy zhiromer (types 1-6 or 1-7), trying not to moisten a throat, pour the batcher 10 cm of sulfuric acid (density from 1810 to 1820 kg/m) and it is careful that liquids didn't mix up, add the pipette 10,77 cm of milk, having put a pipette tip to a throat of a zhiromer at an angle.

Milk level in the pipette is installed on the lower point of a meniscus.

Milk from the pipette has to follow slowly. After depletion the pipette is taken away from a mouth of a zhiromer not earlier than through 3 pages. Blowing of milk from the pipette isn't allowed. The batcher add 1 cm of izoamilovy alcohol in zhiromer.

Mix level in a zhiromer is established 1-2 mm below by the bases of a mouth of a zhiromer for what it is allowed to add several drops of the distilled water.

It is recommended for increase in accuracy of measurements, especially for milk of low density, to apply weighing at a test dosage. In this case at first weigh 11,00 g of milk with counting to 0,005 g, then flow sulfuric acid and izoamilovy alcohol.

Zhiromera close dry traffic jams, entering them a little more than half into a mouth of zhiromer. Zhiromera stir up before full dissolution of albumens, overturning not less than 5 times so that liquids in them have completely mixed up.

It is recommended to apply for ensuring carrying out measurements chalk on a surface of traffic jams for packing of zhiromer.

Zhiromer by a stopper down for 5 min. in a water bath at a temperature establish (65±2) °C.

Having taken out from a bath, zhiromer insert into glasses of the centrifuge the graduated part to the center. Zhiromera symmetrize, one against another. At odd number of zhiromer place in the centrifuge the zhiromer filled with water instead of milk, sulfuric acid and izoamilovy alcohol in the same ratio as for the analysis.

Zhiromera centrifuge 5 min. Each zhiromer take out from the centrifuge and the movement of a rubber stopper regulate a fat column so that he was in the graduated part of a zhiromer.

Zhiromera immerse traffic jams down for 5 min. in a water bath at a temperature (65±2) °C, at the same time water level in a bath has to be slightly higher than the level of fat in a zhiromer.

Zhiromera take out on one of a water bath and quickly make fat counting. When counting a zhiromer hold vertically, the border of fat has to be at the level of eyes. Establish by the movement of a stopper the lower bound of a column of fat on zero or whole division of a scale of a zhiromer. From him count number of divisions to the lower point of a meniscus of a column of fat to within the smallest division of a scale of a zhiromer.

The limit of the section of fat and acid has to be cutting, and a fat column transparent. In the presence of "ring" (stopper) of brownish or dark yellow color, various impurity in a column of fat or the indistinct lower bound measurement is taken repeatedly.

In the analysis of the homogenized or restored milk definition in him a mass fraction of fat is carried out according to the above described requirements, but carry out triple centrifugation and heating between each centrifugation in a water bath at a temperature (65±2) °C within 5 min.

When using the centrifuge with heating of zhiromer carrying out one centrifugation within 15 min. with the subsequent endurance in a water bath at a temperature (65±2) °C within 5 min. is allowed.

Fermented milk products (kefir, curdled milk, fermented baked milk, acidophilus milk, sour cream, cottage cheese, cottage cheese products, etc., including fermented milk products for baby food), cream, ice cream.

Definition of fat is carried out according to subitem 2.2.1.1-2.2.1.7, requirements specified in tab. 1 and the following additional conditions:

- the sequence of operations when filling a zhiromer - a product otveshivaniye in a zhiromer with counting to 0,005 g, water addition (if necessary), sulfuric acid and izoamilovy alcohol;

sulfuric acid in a zhiromer with water is added carefully, having slightly inclined a zhiromer;

- when determining fat in cream, sour cream, cottage cheese, cottage cheese products and ice cream warming up of zhiromer with the studied mix before centrifugation is carried out in a water bath at frequent stirring to full dissolution of protein;

- when determining fat in cream, sour cream and milk ice cream mix level in a zhiromer is established 4-5 mm below by the bases of a mouth of a zhiromer, when determining fat in creamy ice cream and ice cream - on 6-10 mm.

Processing of results. Take arithmetic-mean value of results of two parallel observations between which divergence (convergence) doesn't exceed values for result of measurements.

Показания жиромера при измерениях в молоке, в т.ч. нежирном; кисломолочных продуктах, в т.ч. сметане, твороге; сливках (с массовой долей жира не более 40%), сливочном мороженом, пломбире, пахте и сыворотке соответствуют массовой доле жира в этих продуктах в процентах.

Mass fraction of fat X, %, in milk ice cream and cheese calculate on a formula:

(8)

in cream with a mass fraction of fat more than 40% and in oil with fillers on a formula:

(9)

Where, P - result of measurements on item 2.3.1, %;

M-mass of a hinge plate;

11 and 5 - the mass of hinge plates of products which uses for graduation of zhiromer.

The mass fraction of fat in cheese and a cheese product in terms of X_1 solid, %, is calculated on a formula:

(10)

Determination of acidity - in accordance with GOST 3624 and to the normative documents existing in the territory of the states which have adopted the standard.

Sampling methods

Methods of sampling of milk and dairy and milk-containing products and preparation them to the analysis in accordance with GOST 13928 and GOST 26809.

Electrometric method.

The method is applied at emergence of disagreements.

The method is based on neutralization of the acids which are contained in a product, sodium hydroxide solution to in advance preset value рН =8,9 by means of the block of automatic titration and indication of a point of equivalence by means of the electrometric analyzer.

Equipment, materials and reactants

- The analyzer electrometric with a range of measurement of 4-10 units рН with the price of division of a scale of 0,05 units рН.

- The block of automatic titration, no more than 0,05 cm are hardware the compatible to an electrometric titrator and having solution batcher (burette) with a capacity not less than 5 cm with the division price.

- Scales laboratory the 4th class of accuracy with the greatest limit of weighing of 200 g in accordance with GOST 24104

- Glasses of B-1-50 of the CU, B-2-50 of the CU, B-1-100 of the CU, B-2-100 of the CU in accordance with GOST 25336.

- Flasks 1-1000-2, 2-1000-2 in accordance with GOST 1770.

- Pipettes 2-2-10, 2-2-20 in accordance with GOST 29169.

- Cylinders 1-50-1, 1-50-2, 3-50-1, 3-50-2 in accordance with GOST 1770.

- A mortar porcelain with a pestle in accordance with GOST 9147.

- Sodium a hydroxide, the standard caption on TU 6-09-2540, solution with molar concentration of 0,1 mol/dm.

- The water distilled in accordance with GOST 6709.

Use of other gages with metrological characteristics is allowed and it isn't worse than the equipment with technical characteristics and also reactants on quality isn't lower than above-stated.

Preparation for test

Preparation of devices

Connect the block of automatic titration to the analyzer according to the instruction attached to the block. Then connect the block and the analyzer to network and warm up them within 10 min.

Fill the batcher of the block of automatic titration with sodium hydroxide solution.

According to the instruction attached to the electrometric analyzer adjust it on such range of measurement рН which would include рН =8,9.0.

According to the instruction attached to the block of automatic titration adjust him on a point of equivalence, equal 8,9 units рН, and establish on the block value рН =4,0 since which giving of a hydroxide of sodium has to be conducted on drops.

Determine hold time after the end of titration, equal 30 withПроведение измерений

Milk, milk-containing product, dairy compound product, cream, curdled milk, acidophilus milk, kefir, koumiss and other fermented milk products

In a glass with a capacity of 50 cm measure 20 cm of the distilled water and the 10th smanaliziruyemy product. Mix is carefully mixed.

In the analysis of cream and fermented milk products move the product remains from the pipette to a glass by washing of the pipette the received mix 3-4 times.

Place a core of the magnetic mixer in a glass and install a glass on the magnetic mixer. Turn on the engine of the mixer and immerse electrodes of the electrometric analyzer and a drain tube of the batcher of the block of automatic titration in a glass with a product. Turn on the Start-up button of the block of automatic titration, and later 2-3 with, the Endurance button. Sodium hydroxide solution at the same time begins to come from the block batcher to a glass with a product, neutralizing the last. On reaching an equivalence point (рН =8,9) and the expiration of hold time (30 c) neutralization process automatically stops, and on the panel of the block of automatic titration the signal "End" is lit. After that switch-off all buttons. Carry out counting of amount of solution of a hydroxide of the sodium spent for neutralization.

Processing of results

The acidity in Turner's degrees is found multiplication of volume, by cm, solution of a hydroxide of the sodium spent for neutralization of a certain volume of a product on the following coefficients

10 - for milk, a dairy compound product, cream, curdled milk, acidophilous milk, kefir, koumiss and other fermented milk products;

20 - for ice cream, sour cream, cottage cheese and cottage cheese products.

The limit of the accepted confidential probability blundered result of measurements at =0,95 makes, °Т:

±0,8 - for milk, a dairy compound product, cream, ice cream;

±1,2 - for curdled milk, acidophilous milk, kefir, koumiss and other fermented milk products;

±2,3 - for sour cream;

±3,2 - for cottage cheese and cottage cheese products.

The divergence between two parallel measurements shouldn't exceed, °Т:

1,2 - for milk, a dairy compound product, cream, ice cream;

1,7 - for curdled milk, acidophilous milk, kefir, koumiss and other fermented milk products;

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