KEY ASPECTS FOR PROVIDING QUALITY OF THE MILK IN THE DAIRY INDUSTRY
Keywords:
quality, provision, quantity, industry, milk, laws, legal actsAbstract
In the article the key factors influencing the quality and safety of milk and dairy products are investigated. The analysis of the level and quality of domestic milk purchases has been carried out, the volume of its purchases by regions is determined. The comparative analysis of amount of the Ukrainian cows is conducted with their amount in the countries of ЄС, by the state on 2016, and the level of their productivity is defined. The article indicates the laws and regulatory documents regulating the legal and organizational framework for ensuring the quality and safety of milk and dairy products in Ukraine, compared with the main documents in force in the EU legislation, the article contains conclusions regarding the level and use of harmonization of national standards with international normative documents.
Downloads
References
Скуртол, С.Д. Управління якістю продукції молокопереробних підприємств. Автореферат на здобуття наукового ступеня кандидата економічних наук. ПП «Рута». – 2012. – с.18.
Бондаренко, В.М. Розвиток ефективного виробництва молока та його промислової переробки в Україні / В.М.Бондаренко // Пропозиція АПК. – 2008.– №5. – с.61-64.
Офіційний сайт Державної служби статистики. – [Електронний ресурс]. Режим доступу: http://www.ukrstat.gov.ua.
Офіційний сайт Продовольчої та сільськогосподарської організації об’єднаних націй. – [Електронний ресурс]. Режим доступу: http://www.fao.org/home/ru/
Руда, Т.П. Управління виробничими ризиками молокопереробних підприємств. Автореферат на здобуття наукового ступеня кандидата економічних наук. Національний науковий центр «Інститут аграрної економіки». – 2012. – с.20.
Василенко, О.М. Розвиток молочного скотарства в контексті інтеграції України у світову економіку / О.М. Василенко// Економіка АПК. – 2008. – №2. – с.34-36.
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
