Introduction: One of the main problems when storing sweetened condensed milk is the formation of organoleptically perceptible lactose crystals larger than 10 microns. To prevent this defect, the technology of introducing a fine-crystalline lactose seed has widely proven itself, ensuring the production of a high-quality product. However, this traditional technology is energy-intensive, requires large production areas and metal-intensive equipment in the form of vacuum crystallizers. In this regard, research into alternative approaches that prevent spontaneous crystallization of lactose during the production of sweetened condensed milk remains relevant.

Purpose: The purpose of this study is to create a composition of polysaccharides to prevent the formation of organoleptically perceptible lactose crystals in sweetened condensed milk

Materials and Methods: The materials used were commercial samples of skimmed milk powder, sugar, polysaccharides and whey protein hydrolyzate powder. The work used the methods of rotational viscometry, electron microscopy and the method of sorption-capacitance determination of bound water

Results: The paper presents data on the influence of individual polysaccharides, as well as their complexes on the process of crystallization of lactose in concentrated milk systems with sugar on the formation of a stable structure of matrices, reflecting the ability to have both positive and negative effects of hydrocolloids on the process of crystallization of lactose and changes in dynamic viscosity. For multicomponent complex systems containing carboxymethylcellulose, sodium alginate, tara gum, locust bean gum and gum arabic, both a synergistic effect, consisting in the intermolecular interaction of polysaccharides and slowing down the spontaneous crystallization of lactose, and an antagonism effect, manifested in an increase in crystal size, have been established

Conclusion: The composition containing tara gum, carboxymethylcellulose and gum arabic showed the most pronounced properties for inhibiting the growth of lactose crystals, as well as high thixotropic properties. In practical terms, the use of this complex additive for the production of condensed milk products with sugar by the method of restoring dry components can replace the classical process of seeding fine-crystalline lactose, and, accordingly, reduce the energy and metal consumption of the process of crystallization of lactose in the product

Introduction: The use of biodegradable packaging as an alternative to traditional polymer materials will reduce the amount of synthetic polymers, leading to a decrease in negative environmental impact. Research in this direction is mainly focused on analyzing the rate of degradation of such materials. However, the influence of external factors on degradable plastics, such as radiation, thermal or ultrasonic treatment, before composting storage, is insufficiently studied.

Purpose: To study the impact of ultraviolet (UV) radiation on the changes in the physical-mechanical and morphological properties of a biodegradable compound material based on polylactide (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) during laboratory compost storage.

Materials and Methods: The purpose of the research was biodegradable polymer films based on a mixture of PLA and PBAT. Changes in strength indicators were conducted according to GOST 14236-2017. Particle size was determined by the bright field method on an Axio Lab. A1 microscope with Axiocam 105 color optics. IR spectra registration was performed on a macro module of the IR-Fourier spectrometer-microscope Bruker Lumos (Germany). Surface analysis of the samples was conducted on a Vega 3 scanning electron microscope (Tescan, Czech Republic).

Results: Irradiation of the material before placement in the soil leads to an acceleration of the degradation process: the strength at break of the material decreases by 23.3% faster, and the strength of the welded seams decreases by 70.0%. The analysis of the surface structure of the material after 120 days of storage in compost showed significant changes: numerous cracks were observed on the surface, extending deep into the material almost across the entire surface.

Conclusion: The obtained data on the change in the surface structure of the samples after exposure to UV radiation indicates dynamically occurring decomposition processes, creating a real perspective for minimizing environmental risks in the segment of environmental protection related to packaging disposal.

Keywords: biodegradable materials, destruction, ultraviolet, composting

Introduction: This article addresses the pressing issue of ensuring the quality and safety of dairy products by combating adulteration, a challenge that continues to plague the dairy industry. Adulteration, often driven by cost-cutting motives, involves altering the composition, quality, or origin of dairy products, even in the face of tightened control measures and improved monitoring systems. Specifically, this study hones in on the problem of species-specific adulteration, particularly the substitution of goat milk with cow milk due to the significant cost differential. Detecting and identifying such adulteration is crucial, and while traditional methods like electrophoresis and chromatography have been used, they are often expensive and labor-intensive. The article explores the use of molecular genetic methods, particularly polymerase chain reaction (PCR), as a more efficient and accurate means of identifying species-specific milk adulteration.  Methods like PCR offer high specificity, sensitivity, speed, and the ability to perform quantitative and multiplex analyses.

Purpose: The objective of this study is to optimise a method for species identification of dairy products by PCR-based screening using DNA isolated from cow’s and goat’s milk comatic cells.

Materials and Methods: This research conducted at the Central Laboratory of Microbiology, All-Russian Research Institute of Dairy Industry, focuses on milk species identification of cattle and small ruminants using a specific set of primers targeting the polymorphic amylogenin gene. The study involves PCR screening with DNA extracted from cow’s and goat’s raw milk utilizing a MiniAmp instrument for the analysis. Qualitative and quantitative assessments of DNA preparations were performed, measuring DNA concentration with a Qubit 4 fluorimeter and Qubit dsDNA BR Assay Kit. PCR analysis was carried out in 25 μl reactions, including key components such as 5xScreen Mix, specific primers, DNA samples, and mQ H₂O. The amplification program comprised denaturation, annealing, and elongation steps over a series of cycles.

Results: The experiment was aimed at assessing the suitability of primers SE47 and SE48 for amplification of nuclear DNA of milk somatic cells of cattle (Bos taurus) and goats (Capra hircus). Initially, a calculated annealing temperature of 56 °C was used in the PCR reaction, yielding in numerous nonspecific fragments appeared on the electropherogram. To solve this problem, we gradually increased the annealing temperature, which resulted in a significant decrease in the nonspecific fragments number and their complete absence at annealing temperature of 70°C.

Conclusion: We succeeded in optimizing a PCR-based detection system for the milk species identification of cattle and small ruminants. The results obtained confirm the possibility of using genomic DNA of milk somatic cells for the successful amplification of species-specific nuclear markers, but there remains a need for further research to determine the sensitivity of the PCR system and the possibility of its use in the analysis of milk processing products.

Introduction: In the conditions of rapidly developing markets and the increasing needs of the population for new types of products with long shelf life, there is a need to expand their range, further improve their quality and biological value, and modernize traditional technologies. The main means of achieving these goals is to increase the efficiency and quality of scientific research and accelerate the introduction of scientific achievements in industry. The latter will make adjustments to accelerate the development of effective technologies of whole-milk products. The use of new methods of experiment planning in order to optimize technological processes will reduce the duration of research on the creation of new types of products.

Purpose: The article is devoted to the research related to the development and adaptation of a predictive (mathematical) model for optimization of the technological process of probiotic fermented dairy product production. This approach will allow to ensure the design of a certain set of formulations for probiotic fermented dairy product, in which the relative biological value (RBV) will correspond to the maximum value at satisfactory given process parameters.

Materials and Methods: The objects of research were: probiotic fermented dairy product manufactured in accordance with the developed mathematical model of the process. The search of specialized literature was carried out using electronic databases: E-library, Scopus, MDPI, Science Direct. Mathematical processing of experimental data for the development of the probiotic fermented dairy product model was carried out using Microsoft Excel 2010 (Microsoft Corporation, Ink.) with the "Solution Search" add-in, as well as specialized software packages TableCurve 2D v.5.01 (SYSTAT Software, Ink.) and Wolfram Mathematica 10.2 (Wolfram Research, Ink.).

Results: A mathematical model for optimization of the technological process of probiotic fermented dairy product production was developed. A full-factor experiment (FFE) was conducted, in which the mass fraction of sucrose ( , %) and fat-protein index (r) - the ratio of the mass fraction of fat to the mass fraction of protein in the normalized mixture in the intervals from 0 to 10 and from 0 to 1.5%, respectively, were taken as independent factors. RBV was taken as the resultant factor. Based on the results of the research, a refined mathematical description of the dependence of RBV indicator on the mass fraction of sucrose and fat-protein index was obtained. The set of data on the influence of the mass fraction of sucrose on the dynamics of local maximum of RBV and the dynamics of the corresponding values of the mass fraction of fat showed that the maximum of RBV equal to 244.866% corresponded to the mass fraction of sucrose equal to 7.31%. The latter corresponded to the optimum fat-protein index of 1.241. In order to ensure maximum RBV, the lower limit of the mass fraction of fat had to correspond to 3.475%. The analysis of the FFE data showed the presence of additional corrective factors of RBV indicator dependence on fat and protein mass fraction indices. To refine the developed model taking into account additional factors, a correction factor (Q) was introduced into it.

Conclusion: Approbation of the optimization model of the technological process of probiotic fermented dairy product production and the obtained mathematical dependencies can serve as a criterion for the formation of a set of formulations for the production of sugar-containing fermented dairy products with a high potential of relative biological value. It should be taken into account that the definition area of this approach is limited in terms of mass fraction of fat in the range from 0.06 to 4.84% and mass fraction of protein - from 2.8 to 3.9%. With this approach (model development) it is possible to analyze promising modes for the studied process, which in real conditions at the experimental stage are not always possible to obtain. The development of this model will significantly reduce the duration of research on the optimization of the technological process.

Introduction: Demand for vegetable oils is currently growing worldwide and palm oil is a significant contributor to the global supply of edible oils. Over the past few decades, there has been a growing public concern about the significant interaction between health and nutrition and palm oil (PO) in particular.

Purpose: The purpose of the research is to analyze the influence of PO components on the nature of metabolism in the human body and the development of pathological conditions.

Materials and Methods: The search for literature on the problem over the past 105 years was carried out in the databases of the RSCI, Google Scholar, ResearchGate, PubMed using keywords and phrases: «palm oil», «human health», «diabetes», «obesity», «cardiovascular disease», «oncology», «baby food».

Results: General information about PO in the food industry is given. Despite the good quality of palm kernel oil and its beneficial properties, the food industry requires another product – light-colored PO. This implies its mandatory cleaning by chemical treatment (alkali or acid) or physical methods. Deodorized PO, low in impurities and highly bleached, is considered a high quality product for the food industry. It contains 50% saturated fatty acids (palmitic, stearic, 40% monounsaturated (oleic) and 10% polyunsaturated fatty acids (linoleic). In 2022, PO produced 76,039 million metric tons or 36% of the total amount of all oils produced in world. The use of refined PO in the food industry is growing exponentially due to its consumer properties of this product: texture, aroma and neutral taste. Different fractions of PO are used in different ways in the food industry.Palm olein is used for frying and in the production of margarines, spreads, mayonnaise, vegetable cream ice cream Palm stearin is a component of confectionery fats and is used for the production of bakery products, sweets, cakes, cheese, chips, chocolate, cookies, crackers, donuts, frozen meals, instant noodles, popcorn, salad dressings, snacks, soups.

Clinical and experimental studies in recent years indicate that PO can cause the development of insulin resistance (type 2 diabetes mellitus (DM-2)) and metabolic disorders, including obesity, coronary heart disease, stroke, and various cancers. Therefore, a number of US and EU dietary guidelines aim to limit the consumption of PO in foods. However, the data of epidemiological studies conducted in various countries of the world are quite contradictory. This suggests that the assessment of the impact of PO on health must first of all take into account ethnogenetic characteristics, as well as national food traditions. Russian scientists and foreign scientists, based on the results of clinical studies, conclude that PO, as a fatty component of infant formulas, negatively affects Са²⁺ metabolism in the intestines of infants. Therefore, the use of PO as a component of breast milk substitutes in infant formulas should be limited and other components should be used, in particular formulas with β-palmitate or milk fat.

Conclusion: General information about PO in the food industry is given. The role of PO and palmitic acid in the development of obesity and DM-2, in the development of cardiovascular diseases, and also in the occurrence of oncological diseases is shown. The possibilities of using PO in baby food are characterized. The opinion of Belarusian and Russian scientists on the impact of PO on human health is given.

Introduction: The safety and quality of dairy products produced and in circulation on the territory of the EAEU is ensured by compliance with legislation on technical regulation, sanitary, hygienic and veterinary safety. One of the important sections of technical regulation is the rules for confirming product compliance with mandatory legal requirements.

Purpose: The purpose of this review is analysis of the current legislative framework in the Russian Federation in the field of confirming compliance of milk and dairy products with the requirements of regulatory legal acts and systematization of the data obtained on the applicable forms assessing and confirming compliance of products in the Russian Federation.

Materials and Methods: As materials for the analytical study were used regulatory legal acts (hereinafter - RLA) in the field of technical regulation, sanitary, hygienic and veterinary safety of food products and raw materials. The documents were obtained on the official legal portals of the Government of the Russian Federation, the Eurasian Economic Commission, the Ministry of Agriculture of the Russian Federation, the Ministry of Industry and Trade of the Russian Federation, the Ministry of Health of the Russian Federation. As a research method, the analysis of the current legislation with the subsequent systematization of expert opinions on the law enforcement practice of the regulated rules for products confirming conformity, generalization and analysis of the most common arbitration situations in the raw milk and finished dairy products turnover at the stage of their compliance with mandatory requirements confirming (assessment) were used. The appeals and documents of the technical regulation and standardization services of dairy industry enterprises on the subject research field were also analyzed.

Results: Based on the regulated in RLA requirements for confirming (assessment) compliance of raw milk and dairy products, as well as based on the generalized results of a product manufacturers survey, have been established the conformity assessment schemes most often used by manufacturers. Taking into account the analysis and systematization of material on arbitration issues in confirming (assessment) compliance, recommendations are proposed for optimizing the process of confirming (assessment) compliance of raw milk and dairy products with the requirements of the legislation of the EAEU and the Russian Federation, including the feasibility of its updating.

Conclusion: According to the results of the research have been identified a number of problems in the field of confirming (assessment) of milk and dairy products compliance with the requirements of the RLA, which producers and regulatory authorities bodies in their professional activities, and appropriate solutions to these problems have been proposed.