In order to give a full veterinary assessment of the activities of dairy cooperatives at the village, conducted a comparative study of indicators of quality and safety of raw milk procured through a system of dairy cooperatives and collection points was conducted. Such a comprehensive comparative assessment will identify the most significant factors that reduce the grade of milk, and develop preventive health interventions.

It is revealed that most milk that meets the requirements of DSTU 3662-97 is harvested through dairy cooperatives, it is 52,3 per cent. This is 1,4 times more than in milk, which is procured via collection points equipped with coolers. The milk procured via collection points without cooling, mainly does not possess the quality – 93,9 %.

The results of these studies indicate that although the system procurement of raw milk through dairy cooperatives allows you to get milk of higher grades, compared to the collection points, however it does not provide 100 % finding quality milk according to the requirements of DSTU 3662-97. Milk that complies with the European requirements, that is of extra varieties, are not harvested by dairy cooperatives.

Studying the major factors that reduce the grade of raw milk received in milk cooperatives, and through collection points revealed the following. There is no difference in content of somatic cells in milk from dairy cooperatives and collective centres. From 80,5±2,3 % to 83,5±2,6 % of batches of milk had the content of somatic cells to 400 thousand/cm³, which corresponds to the requirements of the extra class. Milk of the first grade with a content of somatic cells produced in dairy cooperatives of 14,8±0,8 %, the second − 2,8±0,3 % and not aconcave − is not received for processing. Therefore, the content of somatic cells, as an indicator mastitis situation of the herd, indicates good care of the mammary gland of cows and good sanitary conditions. By this measure the milk produced in dairy cooperatives and private farms complies with the European requirements, in about 80 % of cases.

Research on content of substances in milk procured through dairy cooperatives and collection points showed that the processing from dairy cooperatives and collective centres received almost the same number of batches of milk with the content substances from 5,2±0,4 to 7,7±0,6 percent. This suggests that it is not always the milk from cows that used antibacterial drugs, and discarded it comes to overall yield.

Regarding bacterial obsene of raw milk, we can see a clear pattern of prepared milk in dairy cooperatives with less content of microorganisms, compared with milk, procured via collection points. So, aconcave milk with a bacteria count to 3 million CFU/cm³ in dairy cooperatives is made of 63,8 %, which is 1,7 times more than goes to collection points with coolers, and 2,8 times more than in non-refrigerated milk from collection points without coolers.

Analyzing research data, it can be noted that the most significant parameter, which reduces the grade of raw milk received in milk cooperatives, and through collection points is an excessive amount of microorganisms. However, even in dairy cooperatives, which are equipped with coolers, extra milk and extra class for processing is not supplied, indicating compliance with all hygiene requirements for milking and processing of milk.

Full quantitative assessment of raw milk in terms of quality and safety in accordance with DSTU 3662-97 found that the milk received at the dairy cooperatives in almost all indicators inferior to the demand, the introduction in the EU. The total number of bacteria in milk is more than 40 times, despite the fact that the milk is immediately cooled to a temperature of 4±1 ºC. 19,7 % of milk samples contained water in an amount of 2,3±0,4 percent. The fat and protein content was also lower due to the dilution of milk with water.

Summing up the research and study of indicators of quality and safety of raw milk procured in dairy cooperatives, it can be noted that, despite the automatic milking of cows in 40−45 %, equipping them with the milk coolers and satisfactory sanitary conditions of its initial processing, and 47,7 % of the batches of milk processed from cooperatives quality according to the requirements of Ukrainian standards and 100% of the batches of milk does not meet the requirements of the EU. It should also be noted that the prepared milk in dairy cooperatives of the highest quality and safety, compared with milk procured via collection points. This indicates that dairy cooperatives are technically superior, and their activities and work is necessary to provide the legal documents regarding sanitation requirements and technologies for the production and primary processing of milk. As the technology of production and collection of milk in dairy cooperatives has its own specific differences, compared with the technology on traditional dairy farms.

The research results found that the dairy cooperatives in the Ternopil region pass for processing of 5,7 % parties first grade milk of 46,6 %, and 47,7 % − negatoscope. The decline in the quality of raw milk received at the dairy cooperatives is mainly due to the excessive number of microorganisms by non-compliance with sanitary requirements for receipt and initial processing of milk.

Key words: dairy cooperatives, equipment, milk, quality, safety.