Relief coefficient determination

Relief Coefficient Determination
Relief Coefficient Determination

Milk and dairy products are among the foods that carry more health risks compared to other food products, which can be deteriorated very quickly due to their composition and thus cause diseases. Therefore, a number of standards have been published by the Turkish Standards Institute (TSE). These standards for milk and dairy products can be grouped under seven headings: milking rules, product making rules, production spaces, tools, machinery and containers used, products, sampling and testing methods.

In addition, there are other standards that are not specifically designed for milk and dairy products, but are also applicable to these products. For example, packaging materials, marking and labeling rules, quality system standards.

Standards directly related to milk are:

  • TS 1018 Cow's milk - raw
  • TS 11044 Sheep milk - raw
  • TS 1019 Pasteurized milk
  • TS 1192 Long-life milk (UHT milk)
  • TS 1329 Powdered Milk

These standards cover the principles for the definition, classification, properties, sampling, examination and testing methods of milk and the way it is placed on the market.

In the accredited laboratories, analyzes for the determination of the relief coefficient in milk and milk products are also made within the scope of physical analyzes. In these analyzes, standards and generally accepted test methods and test criteria published by domestic and foreign organizations are followed.

The Turkish Food Codex Communiqué (Communiqué no: 2000 / 2000) issued by the Ministry of Agriculture and Rural Affairs (Communiqué no: 6 / XNUMX) published in XNUMX in accordance with the technical and hygienic conditions of the milk used in the production of raw milk and heat treated drinking milk production, storage, transportation and marketing. These laboratories also comply with these principles during the analysis.