TM Yagotynske consumers have become inspectors at the plant

On September 21, the first planned excursion took place at Yagotynsky Butter Plant. 32 consumers of TM Yagotynske products, including nine children, took part in the event.
The tourists had possibility to see how milk is delivered to the factory, how it is cleaned and soured, look at the production process of dairy products, and visit the packaging and expedition departments. The tour for consumers was held by Head of the Board of Yagotynsky Butter Plant Alexander Sirenko, who told about the history of the company, the specific technologies of dairy products, showed the production facilities, and gave answers to the tourists’ questions.

The main stage of the tour was unprecedented action — giving consumers an opportunity to become inspectors, select products and send them for analysis. As a result of the draw, two people were elected out of the group, who selected the products among ones already packaged for sale, controlled their sealing, and took them for the analysis to two laboratories, certified according to the requirements of the European standard ISO 17025: Ukrainian State Research and Production Center of Standardization, Metrology, Certification and Consumer Protection and the State Laboratory of Veterinary Medicine Institute. Milk 2.6% fat, sour cream 21% fat, dairy butter 73% fat, Strawberry yogurt 1.5% fat, kefir 2.5%, homemade-style cottage cheese 0,6% fat, Bran and Cereals zakvaska were sent for examination. According to the choice of consumers who participated in the tour, the products selected will be tested by following indicators.

1. Ukrainian State Research and Production Center of Standardization, Metrology, Certification and Consumer Protection will test all selected products for:

• antibiotics
• microbiology
• fat content

Additionally, cheese, yogurt, zakvaska, kefir, sour cream will be tasted for lactic acid bacteria, and dairy butter 73% fat — by vegetable fat content.

2. State Laboratory of Veterinary Medicine Institute will examine:

• Milk 2,6% fat — for antibiotics, fat content, microbiology;
• Bran and Cereals zakvaska — for microbiology;
• Kefir 2,5% fat — for lactic acid bacteria, fat content;
• Sour cream 21% fat — for lactic acid bacteria, fat content, microbiology;
• Strawberry yogurt 1.5% fat — for microbiology;
• Homemade-style cottage cheese 0,6% fat — for microbiology and lactic acid bacteria;
• Dairy butter 73% fat — by vegetable fat content.

The results of the study, after being received, will be published on the website and on the Milk Alliance Facebook page.