INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR
RESEARCH & DEVELOPMENT
SJIF 2019: 5.222 2020: 5.552 2021: 5.637 2022:5.479 2023:6.563 2024: 7,805
eISSN :2394-6334 https://www.ijmrd.in/index.php/imjrd Volume 12, issue 08 (2025)
67
ANALYSIS OF THE YOGURT PRODUCT CERTIFICATION PROCEDURE
Karimov Umidjon Mukhammadkadir ugli
Assistant Andijan State Technical Institute
Abstract:
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 the ever-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 of the sector compared to January-February 2022 was 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
of the standard.
The UzDSt 3037-2015 standard applies to yogurt for direct consumption, produced from skim
or normalized milk for fat and dry matter, heat-treated and fermented with bacterial starter, with
or without the addition of various food flavoring products, flavors and food 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
their diets.
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
are produced: being released:
natural flavoring;
flavored, no fruit added;
one how much fillers with enriched , nuts , raisins and etc .;
Swiss and French style (with fruit at the bottom) enriched;
skimmed;
high fiber content, containing cellulose;
INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR
RESEARCH & DEVELOPMENT
SJIF 2019: 5.222 2020: 5.552 2021: 5.637 2022:5.479 2023:6.563 2024: 7,805
eISSN :2394-6334 https://www.ijmrd.in/index.php/imjrd Volume 12, issue 08 (2025)
68
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
vitamins C 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 the composition, color, and taste of yogurt . 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 the goal only if vitamins and minerals are added It will be possible.
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
requirements is 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 vitamins such as cost savings due to staff 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 certificate of conformity to a batch of milk and dairy products Veterinary
certificate, act is issued by the state veterinary service. For baby food products, mandatory
certification is carried out according to schemes 3, 4, 5.
Yogurt certification is carried out according to the program for the implementation of yogurt
product certification tests (Table 1).
Table 1
On the implementation of yogurt product certification tests
TEST PROGRAM
INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR
RESEARCH & DEVELOPMENT
SJIF 2019: 5.222 2020: 5.552 2021: 5.637 2022:5.479 2023:6.563 2024: 7,805
eISSN :2394-6334 https://www.ijmrd.in/index.php/imjrd Volume 12, issue 08 (2025)
69
No. Indicator name
Clauses of the standards
MX clauses on test
methods
1
Marking
UzDSt 3037:2015
By identification
2
Mass fraction of protein
UzDSt 3037:2015 8.4 b
GOST 23327
3
Temperature determination
UzDSt 3037:2015 8.5 b
GOST 28498
4
Mass fraction of sucrose
UzDSt 3037:2015 8.6 b
GOST 3628
5
Phosphatase
or
peroxidase
detection
UzDSt 3037:2015 8.7 b
GOST 3623
6
Mass fraction of fat
UzDSt 3037:2015 8.8 b
GOST 5867
7
Determining the titratable acidity
of yogurt by the color of white
milk
UzDSt 3037:2015 8. 10 p
GOST 3624
8
Dry matter content
UzDSt 3037:2015 8.12 b
GOST 3626
9
Identification of bacteria in the
E. coli group
UzDSt 3037:2015 8. 13 p
GOST 9225
10
Identifying yeast and molds
UzDSt 3037:2015 8. 14 p
GOST 10444.12
11
Staphylococcus aureus
UzDSt 3037:2015 8. 15 p
GOST 30347
12
Salmonella
UzDSt 3037:2015 8. 15 p
GOST 30519
13
Identification of microorganisms UzDSt 3037:2015 8. 1 6 b
GOST 10444.11
14
Identification of Lactobacillus
delbrecki subsp. bulgarius and
Streptococus
thermophilus
microorganisms
UzDSt 3037:2015 8. 17 p
UzDSt 3037:2015 8.
17 p
15
Identification of Bifidobacteria
(Bifidobacterium)
UzDSt 3037:2015 8. 1 8 b
UzDSt 3037:2015 8. 1
8 b
16
Pesticide detection
UzDSt 3037:2015 8. 1 9 b
GOST 23452
17
Identification of toxic elements
UzDSt 3037:2015 8.20 b
Lead
GOST 26 932
Arsenic
GOST 26930
Cadmium
GOST 26933
Mercury
GOST 2 6927
Copper
GOST 26931
Zinc
GOST 26934
INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR
RESEARCH & DEVELOPMENT
SJIF 2019: 5.222 2020: 5.552 2021: 5.637 2022:5.479 2023:6.563 2024: 7,805
eISSN :2394-6334 https://www.ijmrd.in/index.php/imjrd Volume 12, issue 08 (2025)
70
Test short indicators according to the decision of the certification div The remaining
indicators according to the nomenclature are relevant to state services. can be carried out on the
basis of documents approved by.
Testing of baby food products by the relevant state service is carried out by milk - compliance
of raw materials with safety requirements, information provided by hydrometeorological and
environmental monitoring services, farm Sanitary conditions and certification of the primary
milk processing process information about the past, the containers and materials used, is carried
out based on the safety requirements of the formulation components.
Mandatory certification on certified products When carried out with the addition of inspection
control, milk and milk The performance of the products is documented by the applicant. is
identified based on, i.e., the selected batch of samples is visually checked with.
Lack of necessary information for product identification In some cases, the product is based on
the indicators given in regulatory documents. organoleptic, physicochemical and
microbiological indicators, product-specific An additional test of the microflora is performed.
According to GOST 26809-86 - " Milk and dairy products " . Samples are selected and
prepared for certification purposes. GOST 13928-84 ― " Moloko i slivki zagotavlyaemye " and
GOST 9225-84 ― " Moloko i milk products " , ― on the basis of " Metody microbiological
analysis ". Samples are prepared and selected for testing.
Conditions and duration of inspection control by the certification div determined by. Before
the sale of long-term stored milk and dairy products, product indicators are controlled according
to the decision of the inspection and certification div for certified products.
Conclusion.
Milk and dairy products play an important role in the human div. Today, several
proposals and considerations are being made regarding the certification of milk and dairy
products. Milk and dairy products are a type of perishable product that cannot be stored for a
long time.
The research shows that the dairy product yogurt is distinguished from other products by its
complexity and diversity in production technology, chemical composition. It is also necessary
to consider the use of foreign experience in the implementation of certification work on the
production of quality yogurt in our region.
List of used literature:
1. On the Development Strategy of New Uzbekistan for 2022–2026. T.: Decree No. PF-60 of
January 28, 2022.
2. On measures to organize the activities of the Uzbek Agency for Technical Regulation under
the Ministry of Investments and Foreign Trade of the Republic of Uzbekistan. T.: Resolution
No. PQ-5133 of June 2, 2021.
3. Fayziev JS, Kurbonov JM, Physicochemical methods of food research, Tashkent, Ilmi Ziyo
2009. 179-185p.
INTERNATIONAL MULTIDISCIPLINARY JOURNAL FOR
RESEARCH & DEVELOPMENT
SJIF 2019: 5.222 2020: 5.552 2021: 5.637 2022:5.479 2023:6.563 2024: 7,805
eISSN :2394-6334 https://www.ijmrd.in/index.php/imjrd Volume 12, issue 08 (2025)
71
4. Karimov UM, Muminov NS, Khakimov DV ANALYSIS OF QUALITY AND SAFETY
INDICATORS OF MILK AND MILK PRODUCTS //Academic research in educational
sciences. – 2022. – T. 3. – No. 11. – P. 606-616.
5. Khakimov D. V., Karimov U. M., Khakimova G. A. ANALYSIS OF KACHESTVA I
POKAZATELI BEZOPASNOSTI YOGURTOV //Evraziyskiy zurnal akademicheskikh
issledovaniy. - 2023. - T. 3. – no. 4 Part 4. – S. 54-66.
6. Khakimov D. V., Muminov N. Sh., Sirozhiddinov Zh. S. INTRODUCTION OF THE MES
SYSTEM TO FOOD PROCESSING ENTERPRISES // Agro Inform . – 2022. – no. 3. - S. 60-
70.
7. Khakimov D., Nosirova N. Analysis of the possibility of production processes based on
modern methods //E3S Web of Conferences. - EDP Sciences, 2023. - T. 376.
