Nº 1 (2018)

Principle advantages of the PET-package for milk products are outlined.

Principle groups of coloring substances intended for foods that are not referred to food supplements are described. Some special issues of their application and labeling in the products composition are outlined.

The article presents modern ideas about the role of microbial biofilms in the quality and safety assurance of milk products. The relevance of the work in this area is shown. The interrelation of significant directions of negative influence of biofilm on the production of milk and milk products was identified. The main topics of scientific research in this field are highlighted. The stages of biofilm formation are described. Information about results of the research works related with formation of biofilms with participation of spoilage microorganisms, lactic acid bacteria and causative agents of diseases is given. The main methods preventing formation and destruction of biofilms are considered, which are conventionally divided into four groups - technical, physical, chemical and biological. The use of enzymes, bacteriophages, bacteriocins and inhibitors of «quorum sensing» refers to promising ways of biofilms control.

The results of the monitoring of the foreign activity indices on the milk products market are given based on the information from the «Customs Statistics of the Foreign Trade of the Russian Federation» from 2011 till 2016 taking as an example the code ТН ВЭД 04.02. «Milk and cream concentrated or with sugar addition or some other sweetening agents».