Instrumental Methods for Investigating the Quality of Milk from Different Manufacturers

The article presents a comparative evaluation of the quality and physico-chemical parameters of commercial drinking milk from different manufacturers using modern instrumental methods: potentiometric pH-metry (active acidity), digital refractometry (total soluble solids), ultrasonic analysis (fat and protein content), and photometric techniques. The obtained data were compared with the requirements of Ukrainian State Standards (DSTU). Most tested brands comply with regulatory norms, though slight variations in dry matter and fat profiles were noted, depending on technological processing and homogenization.