This article is devoted to argumentation of the use of best practices of EU countries in Russia in improving its own regulatory and legislative framework with the aim of empowering the elimination of threats of safety of food raw materials and food products. This will allow enables enterprises operating in Russia: to Minimize, to reduce to an acceptable level the risks of contamination of food products at all stages from production to sales, thereby guaranteeing the end user safety of food products; to Demonstrate their ability to produce food products that meet international standards for quality assurance and safety; to deliver their products to large chain company, such as “Metro”, “Auchan”, etc.; to Bring their products to foreign markets; To comply with the requirements of Technical Regulations of the Customs Union 021/2011 “On food safety” in terms of organization of production on the HACCP principles.

The article presents the research of the protein composition of meat of wild animals (elk and wild boar) and domestic animals (beef), by their isolation and separation methods due to their different solubility in different solutions, conducted in the laboratory of Biological Safety of Food Systems of the Department of Meat and Dairy Products Technology of Mari State University. The total proteins or protein fractions were extracted from a homogenized chilled meat sample. Then, the colorless proteins in the extract were transferred to the colored product, adding a biuret reagent, and studied the D optical density of separate protein fractions on the photoelectric concentration colorimeter PCC-2, determining the absorption of emitting at a wavelength of 540 nm. The protein content of the samples was expressed in the mass fraction of the protein fraction in the sample in g/ 100g of meat and in percentages. The calculation was based on the previously found linear calibration dependence of the optical density on the concentration of the standard protein. Using sequential extraction of muscle proteins with water, saline and alkaline it is possible to obtain different protein fractions. Differentiation of proteins by solubility (water-soluble, soluble in salts, alkaline-soluble, albumins, globulins), fractional composition (sarcoplasmic, myo????ibrillar and connective tissue), peculiarities of the biochemical structure (high-grade and inferior). Protein extracts of muscle tissue of wild and domestic animals obtained during sequential extraction are used to quantify the protein content of a certain fraction, as well as to research the properties of proteins.

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В статье описываются сформировавшиеся тенденции развития личного подсобного хозяйства Пермского края, определяются проблемы и обосновывается необходимость управления его устойчивым развитием. В качестве одной из наиболее перспективных моделей развития автором предлагается кластерная модель - создание крестьянских мегаполисов или агрогородов нового типа. Это позволит не только решить проблемы первичной переработки, хранения и сбыта сельскохозяйственной продукции, но и поддержать хозяйства населения, малый бизнес и уменьшить перенаселение мегаполисов.

This article presents a reserarch on the use of iodine-containing dietary supplements – kelp in the formulation of soft cheese. The kelp brought in experienced options formula before thermocycling coagulation in the amount of 0.2 % by weight of the formula. In control supplement laminaria has not imposed. All kinds of cheese, both a control, and test samples were manufactured from the same batch of milk as raw material. Technological process of establishing fortified with iodine thermocycling cheese included the following operations: preparation of the milk to thermocycling coagulation; heating; the introduction of the flavoring component and thermocycling coagulation of milk proteins; formation; selfpressing the curd; salting; form of pale malt; cooling; packaging; storage. The results showed that the introduction of kelp powder does not degrade the quality of the cheese but gives it a certain spicy flavour peculiar to seaweed and is a product of functional purpose.