According to the Regulation (EC) of the European Parliament and of the Council of the European Union No. 852/2004 and No. 853/2004 “Оn the hygiene of foodstuffs” dated April 29, 2004, Ukrainian producers of both pasteurized and raw cow's milk should be guided by regulatory acts, in particular, DSTU 2661:2010 “Drinkable cow’s milk. General technical conditions” and DSTU 3662:2015 “Cow’s milk-raw. Technical conditions”, which are harmonized to the requirements of the EU, and are regulating the safety and quality of milk for adhering to the proper sanitary and hygienic requirements of their primary production and industrial processing, and use modern, effective developed and tested rapid control methods of milk and dairy products for their falsification. Taking into account that today the falsification of milk as pasteurized and raw is not a rare occurrence, it is especially important to develop and introduce new express methods for the detection of various chemical reagents in dairy products that impair their quality and can affect their safety. We have developed simple, effective, reliable express methods: the determination of the number of somatic cells in milk by using Reagent N; detection of milk falsification by sodium bicarbonate using an alcoholic solution of bromocresol green with a mass concentration of 0.01%; as well as by alkaline detergents using an alcoholic solution of bromotymol blue with a mass concentration of 0.02%. Determination of the number of somatic cells in cow's milk by express method using Reagent N gave a 99.8% confidence in qualitative indices. The colour and consistency of milk varies, depending on the number of somatic cells – from liquid with bright orange to the formation of a jelly-like clay dark-raspberry colour which is easily removed from the hole of the dairy plate. An express method for detecting falsification of milk by sodium bicarbonate has the following advantages over existing commonly used methods: the results are specific, with a reliable qualitative index of 99.9%, consisting in changing the colour of the circular layer of milk, depending on the amount of baking soda added to it. In the absence of sodium hydro-carbonate, the colour of the circular layer of milk has a dark green colour, and if it is present, it acquires a dark blue-green colour of varying intensity. The express method of the milk falsification determining by alkaline detergents is easy to implement, and its results give specific qualitative indicators of 99.9%. Depending on the amount of alkaline detergents added to the container with milk (up to 1, 5, 10%), the milk acquires a blue colour varying intensity.

The entry of domestic products into European markets has set Ukrainian entrepreneurs the task - to increase their production, ensure safety, quality and competitiveness. The purpose of the study is to assess the safety and quality of sweet butter obtained from various domestic producers, and to determine its falsification by the generally accepted method and the developed patented express method. The object of the study was the assessment of organoleptic, physicochemical, microbiological parameters and falsification of sweet butter obtained from various milk processing enterprises of Ukraine: Lustdorf LLC and Fooddevelopment LLC, Vinnytsia region; TDV "Yagotinsky butter factory"; PE "SIMOL", Kyiv region; State Enterprise "Starokostiantyniv Dairy Plant", Khmelnytsky region. Analytical, organoleptic (appearance, color, consistency, smell, taste) were used to achieve the research goal; physicochemical (mass fraction of moisture, mass fraction of fat, titrated acidity of plasma oil and acidity of fatty phase of oil, mass fraction of sodium chloride, determination of margarine and vegetable fats), microbiological (KMAFАNM, the presence of Escherichia coli bacteria, pathogenic microorganisms, in particular genus Salmonella, species Listeria monocytogenes; molds) and variation-statistical research methods. Developed patented express method for detecting adulteration of sweet cream oil using resorcinol solution in benzene with a mass fraction of 5.0% and concentrated hydrochloric acid can be used in production laboratories at milk and dairy products, supermarkets, wholesale bases, shops and public laboratories. in laboratories of veterinary and sanitary examination in agro-industrial markets. The oil produced by different manufacturers according to organoleptic parameters: appearance, color, texture, smell and taste met the requirements of DSTU 4399: 2005. According to physical and chemical parameters, the samples of sweet butter also met DSTU 4399: 2005, except for sample № 5 (SE "Starokostiantyniv Dairy Plant" of Khmelnytsky region), which showed an increase of + 0.6% by weight of sodium chloride. Research has established the falsification of sweet cream oil according to the developed patented method, according to which the probability in the indicators was 99.9%, produced: TDV "Yagotinsky butter factory" - up to 1.5% (light purple color) oil and "Farm Peasant", manufacturer LLC Food Development "- from 1.6 to 5.0% (bright purple color). Microbiological parameters of sweet butter: KMAFANM, bacteria of the Escherichia coli group, bacteria of the genus Salmonella, species Listeria monocytogenes, as well as molds met the requirements of DSTU 4399: 2005. Key words: sweet and butter, dairy processing enterprises of Ukraine, organoleptic, physicochemical, microbiological indicators, falsification, safety, quality.

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Технологічні режими охолодження м’яса в охолоджувальній (t = -1 ºС) та холодильній (t = -12 ºС) камерах не чинять бактеріостатичний вплив на життєдіяльність плісеневих грибів. Найбільша зараженість плісеневими грибами повітряного середовища та штукатурки стін камер (охолоджувальних і холодильних) спостерігалася в їх нижній частині на висоті 0,5 м від підлоги. Дотримання вимог технологічних процесів зберігання м’ясної сировини, якісна дезінфекція забезпечать задовільний санітарно-гігієнічний стан охолоджувальних та холодильних камер. Technological modes of meat cooling in the cooling (t = -1 ºC) and cold (t = -12 ºC) cells do not have a bacteriostatic effect on the life of molds. Most fungi contamination of air and plaster walls of the chamber (cooling and refrigeration) was observed in their lower end at a height of 0.5 m above the floor. Compliance with process storage of raw meat, high-quality disinfection provide satisfactory sanitary conditions of cooling and cold storage.