Milk fat, on the one hand, provides high biological characteristics of butter, and on the other hand, it is a labile component susceptible to various types of spoilage under the influence of specific factors (atmospheric oxygen, high temperature, light, heavy metal ions). The processes that occur in the product during its spoilage are irreversible; they indirectly affect the organoleptic characteristics of the oil and, ultimately, lead to pathological changes in the human body. In this aspect, the search for effective antioxidants, especially those of natural origin, is of greatest relevance. However, we shouldn’t forget that the inclusion of a complex of natural antioxidants in the technological cycle of the production of butter will require manufacturers to conduct additional studies confirming the safety of new technological solutions and the stable quality of products. The article presents the results of evaluating the possible toxicity and allergenicity of butter with an antioxidant complex of natural origin (birch bark extract and Aloe Vera). Experimentally, in vivo experiments the absence of changes in the organs and tissues of the control and experimental groups of laboratory animals was proven. Preclinical studies were performed using standard methods on white, sexually mature laboratory mice of the CD-1 line / stock.

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Today, the production of innovative dairy products using various technological methods that improve quality is steadily growing. The formulation of such products includes various food additives, physiologically functional ingredients, plant materials, etc. Therefore, special requirements are imposed on the safety and quality of such products. The sanitary and epidemic quality of innovative dairy products is determined by the presence of pathogenic and other microorganisms in them. Development of technology for the production of innovative dairy products is usually concentrated in research laboratories. In this regard, close attention should be paid to the organization of measures aimed at creating an appropriate sanitary regime for the production of products of guaranteed quality. Such measures include careful monitoring of the content of microorganisms in the air, on laboratory equipment, utensils and utensils, work clothes and hands of laboratory staff, on the basis of which the sanitary and hygienic state of the production of innovative dairy products is assessed.

The quality and yield of the finished productcottage cheese-are influenced by various factors, including technological: the quality of raw milk, methods of coagulation of milk proteins, methods of processing the bunch, etc. Under the quality of raw milk for the production of cottage cheese, in the first place, it is necessary to understand the protein content in milk and its fractional composition. However, the qualitative and quantitative indicators of raw milk in Russia today can not ensure a high level of competitiveness of domestic producers in the world market. Therefore, an important place should be taken by questions of improving the quality of raw milk and its compliance with a set of indicators regulated by regulatory legal documents. A superficially localized biologically active centers on the body of cows can play a certain role in regulating the quality of milk, using which, by measuring the level of bioelectric potential, one can predict not only the physiological state of the animal, but also certain technological characteristics of the milk produced.