ANALYSIS OF THE YOGURT PRODUCT CERTIFICATION PROCEDURE

Аннотация

The food industry is one of the promising and rapidly developing sectors. Manufacturers today need to launch a wide range of products and create new ones, taking into account theever-increasing demands of consumers. Keywords:food,milk, product, vitamin, indicator, yogurt, processing. In the Republic of Uzbekistan, a total of 21,074 food production enterprises operating in January-February 2023 produced products worth 6,736.7 billion soums. The physical volume index ofthesector compared to January-February 2022was 106.4%. According to the analysis, in recent years, especially in the food industry, there has been a steady development, and the domestic market is being filled mainly with domestically produced products. This can be clearly seen in the example of one of the most promising sectors of the industry- milk and milk processing. Analyses and results. A lot of work is being done in our country to ensure the safety of dairy products. For this purpose, a general regulation on the safety of milk and dairy products was adopted. In accordance with the Program for the development of technical regulations for 2014-2018, approved by the Resolution of the Cabinet of Ministers of the Republic of Uzbekistan No. 207 dated July 30, 2014, the general regulation “On the safety of milk and dairy products” was adopted by the Resolution of the Cabinet of Ministers of the Republic of Uzbekistan No. 474 dated July 7,2017. Yogurt UzDSt 3037-2015 Yogurt. Technical conditions are certified based on the requirements ofthestandard. The UzDSt 3037-2015 standard applies to yogurt for direct consumption, produced from skim ornormalized milk for fat and drymatter, heat-treated and fermented with bacterial starter, with orwithoutthe additionofvarious foodflavoring products, flavors andfood additives. Yogurt is a fermented form of milk and is a popular product in many countries. In short, yogurt is a product produced by fermenting milk with the help of the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. Even people who are lactose intolerant can include yogurt in theirdiets. Yogurt consumption is increasing worldwide. Taking this into account, manufacturers are expanding their product lines to meet market demand. Currently, the following types of yogurt areproduced: being released:  natural flavoring;  flavored, nofruit added;  onehowmuch fillers​ ​ with enriched ,nuts ,raisins​ ​ and etc.;  Swissand French style (with fruit at thebottom)enriched;  skimmed;  high fiber content, containing cellulose; 67 INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR RESEARCH & DEVELOPMENT SJIF2019:5.2222020:5.5522021:5.6372022:5.4792023:6.5632024:7,805 eISSN:2394-6334 https://www.ijmrd.in/index.php/imjrd Volume12,issue08(2025)  powerful . Yogurts enriched with vitamins are recommended for children and adults who pay great attention to their health, i.e. athletes, dieters. Yogurts, mainly made from skim milk, enriched with vitamins A and D, are widely used in practice. Often, yogurts are supplemented with vitaminsC and E. is also added. Vitamins are added to milk before the coagulation process. Milk is fortified with vitamins enrichment with affects the culture of microorganisms in the fermentation process Also, the added vitamins affect thecomposition, color, and tasteofyogurt .and does not affect the smell. Vitaminization is the production of food products for children It is widely used in the production of baby food. It is unique. It is designed to meet the physiological needs of infants. is released, in many cases the only nutrient of important nutrients is is a source of. Thus, baby food is balanced for children It should incorporate food. The main ingredients include: in accordance with the requirements of children, in addition to proteins, carbohydrates and fats Achieving thegoal onlyifvitamins and minerals are added It will bepossible. Baby food is rich in nutrients, including vitamins, for children. The product concept, production standard vitamin concentrates or individual, adapted to local conditions and based on customer requirementsis applied. Other types of vitamin supplements used for baby food has several advantages over supplements:  Reduced risk of errors and consistent guarantee of finished product quality (physical, chemical and microbiological indicators) Uniform dosage of vitamins throughout the entire product mass distribution;  easy quality control;  of labor demand and vitamins in warehouses decrease in storage highly skilled in extracting individual vitaminssuch as cost savings duetostaff reduction. Expiration date for mandatory certification of milk and dairy products 1 For products with a shelf life of more than a month (long-term), it is carried out according to schemes 4, 5, 7. For products with a shelf life of less than 1 month, (short-term) products are carried out according to schemes 4, 5. Compliance by the manufacturer for raw milk is carried out on the basis of the declaration. When issuing a