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.

The means of pasteurized milk shelf life prolongation by electro-chemical diffusion of silver ions has been introduced. Three samples of pasteurized milk were test subjects. In the course of study the following data have been examined: organoleptic, physicochemical, microbiological parameters of check samples and pilot samples of raw and pasteurized milk. Its shelf life has been determined. It has been determined that the test results of raw and pasteurized milk samples processed by various concentration of silver ions showed minor difference in organoleptic, physic-chemical, microbiological parameters and shelf life span. In this connection it appears reasonable to use the smallest concentration of silver ions -50 micrograms per liter for milk shelf life prolongation as it is considered the least harmful for person's organism. Infusion of silver ions in the concentration of 50 micrograms per liter allows to prolong raw and pasteurized milk shelf life by two days.

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Food security is one of the components of the stable economic development. Its main criteria are: availability and safety of raw materials and products of its processing for the population. Ensuring food security in Russia is possible only on the basis of innovative development of the agro-industrial complex and introduction of new methods based on the knowledge of physiology of productive animals into practice. In this regard, a promising direction is a study of product quality assessment using a bioelectric profile of superficially localized biologically active centers on the skin of sheep. Determination of meat qualities was carried out on young sheep at the age of 6-7 months old. Topographic search and measurement of the bioelectric potential level of SLBAC was carried out with an ELAP device. As a result of the studies, it was found out that at values of the bioelectric potential level of SLBAC from 58.2 μA and higher, the quality indicators of meat content are high. The correlation dependence threshold of the bioelectric potential level of SLBAC and the meat content is from +0.12 to 1.0. The bioelectric profile level of SLBAC can serve as a test for a live-animal assessment of the qualitative composition of mutton, with sufficient information content and meat producibility assessment.

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