Abstract
This article has the purpose of discussing the problem of milk quality control during its processing by the magnetic field based on the principle of the nuclear magnetic resonance (NMR) method. In order to store it better, an attempt was made to use a magnetic field when processing milk. A three-level automated milk quality management system has been developed. This paper also shows its structure and principle of operation. Comparative graphs of the composition and some properties of milk are given. The optimal values of the magnetic field strength (magnetic induction) are selected. The results and conclusions of an experimental assessment of the qualitative composition of dairy products are also presented.