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.

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.

Over the past 20 years, there has been an increase in demand for organic agriculture products in Russia, which is associated with an increase in the popularity of healthy lifestyle. The general public is showing an increasing interest in their health and healthy nutrition, one of the important components of which is the use of environmentally friendly products. Milk and dairy products are traditionally included in the list of daily foods consumed in a “healthy” diet. The increased use of antibiotics in animal husbandry as therapeutic, prophylactic and growth-stimulating agents and non-observance of the rejection period of milk after treatment of animals are the reasons that certain lots of raw milk contain residual amounts of medicinal preparations in excess of the norm. Periodically published results of inspections by Rospotrebnadzor confirm that such excess occurs in finished dairy products of certain manufacturers. The article presents the results of a study of the safety of milk in the Omsk region, which is supplied for processing using a universal express method, which makes it possible to efficiently detect simultaneously antibiotics of four groups in raw milk in accordance with the requirements of the Technical Regulations. 3.653 samples from farms supplying raw milk from 5 districts of the Omsk region were checked; the share of rejected raw milk samples for 12 months of the study was 0.7% of all analyzed samples, this is more than 2 batches of milk per month, most of the rejected batches of milk (65%) are characterized by a higher content of the antibiotic tetracycline.

The issues of formation and development of the agri-food market and butter market, in particular, have a multi-faceted character. The growing globalization of the dairy market, as well as the increasing demands placed on milk producers, have led to the fact that those who want to win in the competition for the end user must ensure high quality milk throughout the production chain. Under the quality of milk raw materials for the production of butter one should understand first of all fat content and its fatty acid composition. However, the qualitative and quantitative indicators of raw milk in Russia today cannot ensure a high level of competitiveness of domestic agricultural producers on the world market. The productivity of cows in Russia is much lower than in Europe and the USA. As a result, an important place should be occupied by the issues of improving the quality of raw milk and its compliance with a set of indicators regulated by governing documentation. A certain role in regulating the quality of milk intended for the production of butter, can be played by superficially localized biologically active centres on the body of cows, which can be used to predict the technological characteristics of the produced milk by measuring the level of bioelectric potential and, therefore, to ensure the quality of the finished product already at the stage of forming batches of milk raw materials.

The paper reports the milk safety indicators resulting from monitoring activities to predict and estimate high-quality milk materials in the Oryol region. The results of the study allow for predicting milk safety indicators for different milking periods. The study shows that milk produced in July, August, and September is the most suitable for production of functional dairy products, since such milk contains no aflatoxins and a minimum amount of toxic elements in this period.