Abstract
The fortified desserts based on whey serum were developed. Influence of the added fortified components in the desserts on the quality and safety of the final products was investigated. It was established that fortified compounds of the desserts do not cause the microbiological spoilage of the products, however the functional and technological parameters of the developed products were improved. It was shown that the desserts with addition of polysaccharide with microbial origin indicated a good resistance to microbiological spoilage throughout the all period of storage. Enhancement of the desserts safety was carried out using the natural preservative - betulin extract of birch bark.

Abstract
During the whole period existence of human civilization the food was considered as a means to satisfy hunger and taste needs.
In recent years due to the increasing number of chronic diseases associated with an unbalanced diet, to food products began to concern as an effective source of maintaining physical and mental health of people and reduce the risk of many diseases.
It is possible to get functional products by combining raw materials of animal and vegetable origin. To get new fermented milk product suggested to use germinated beans of lentils and dry cheese whey.
In germinated beans of lentils are located high quality proteins, large amount of calcium, phosphorus, magnesium, zinc, iron, selenium, copper and vitamins C, E, F, B1, B3, B6, B9. They are beneficial to the human body, accelerate metabolism, improve immunity, compensate vitamin and mineral deficiency, and help to cleanse the body from the slag.
Whey proteins contain an optimal set of essential amino acids and in terms of nutritional physiology approaching to the amino acid scale of "ideal protein", in which the ratio of amino acids is correspond to the human body needs.
Technology of fermented milk desserts enriched with whey proteins and germinated bean of lentils was developed. Sequence of operations, as well as the equipment in the production of fermented dairy desserts is determined. Organoleptic and physico-chemical characteristics of the finished products are presented. Desserts meet microbiological requirements for heat-treated fermented milk and milk constituent products.

Abstract
The modern period of human development is characterized by an increase in the number of cases involving violations of the environment, which are manifested in the accumulation of a variety of foods toxic and mutagenic substances. Due to the use in the manufacture of products of food additives that improve the organoleptic and technological properties of the product, but the adverse effects on the human body, the growth of consumption of medicines, etc., are significant microecological disorders in the human body, with serious consequences for some individuals, so and for society as a whole. In this connection, an alternative solution to these problems is the introduction in the diet of probiotic fermented milk containing propionic acid bacteria and lactic acid bacteria capable of reducing the negative impact of harmful dietary factors on human health and improve the overall condition of the microorganism.
The article presents a brief rationale for the creation of new dairy products with probiotic properties based multishtammovoy leaven consisting of thermophilic lactic streptococci, propionic acid bacteria and bifidobacteria and sourdough based propionic bacteria. Investigated the biochemical activity of starter cultures for milk mixture. Revealed that when cultured on sourdough lactic fermentation mixture increases the duration of the use of multiple leaven. At the same time, the number of viable cells of propionic acid bacteria remains at a fairly high level. Research results have shown the possibility of using pure cultures of propionic acid bacteria and sourdough combination consisting of Streptococcus thermophilus lactic, propionic acid bacteria and bifidobacteria for the production of protein dairy products.

Abstract
Investigate the important issue of protecting milk fat in ice cream from oxidation by introducing a product of natural antioxidants. Vegetable raw materials, in particular Horticultural puree, is a source of phenolic antioxidants, vitamin C, so its study as oxidation inhibitors relevant today. The authors have developed new kinds of ice cream recipes, investigated their physical, physico-chemical and antioxidant properties, chemical composition. The characteristics of the oxidation of the fat phase of ice cream on the values and thiobarbituric anizidinovogo numbers.
The results of experimental determination of the quality of ice cream with horticultural puree and spices. Compared with control samples of ice cream with mashed apples, peppers, pumpkin, carrots, tomatoes and spices (ginger, cinnamon, cardamom and vanilla) have a more stable structure. Slows the melting rises overrun, increased vitamin content of phenolics and flavonoids, enhanced antioxidant properties, reduced the degree of oxidation of fat.

Abstract
Fruit juices isan integral part of the diet of a healthy person. A large percentage of juices, manufactured in Russia, amount to the reconstituted juices that are made from concentrated juice and fruit puree.The aim of our study was to make a comparative analysis of the chemical composition and antioxidant properties of various apple and berry juices presented in retail networks in Samara.Objects of our study were fruit and berry juices and nectars, including in its composition components such as apple juice, strawberry juice or chokeberry juice.The indicators such as total phenols, total flavonoids, total anthocyanins, antioxidant activity in linoleic acid system, antiradical activity by the method of DPPH, the restoring force by FRAP method, were defined in the study.Based on the results we can conclude that from theapple and berry juices presented in the trade, almost all indicators leader is nectar "Grante".It should be noted that this nectar comes into so called "elite" supermarkets and selected nectar is the most expensive.Good results were obtained for nectars "Santal" and "Zdrayvery", the last one promoted as a product for children.Thus, the use the aforementioned nectars isfavorable for the consumer because of their antioxidant properties.

Abstract
Presents materials of researches of chemical composition 5 varieties and 2 hybrid forms of the fruit of the Japanese quince, growing on the territory of Krasnodar region, on the content of sugars, acids, vitamins C, P, amino acid composition, polyphenolic substances and organic acids. According to the research results, given the high nutritional and medicinal properties of the fruit of the Japanese quince, presents the recipe and the balance equation on a new type of natural functional food "Nectar Apple-quince, consisting of apple juice direct extraction, puree of the fruit of the Japanese quince and Apple syrup. Conducted a tasting the nectar, which consists of the evaluation of taste, aroma, texture and appearance of the finished product.

Abstract
With regard to food products, sanitary and phytosanitary measures applied by the countries - members of the WTO must be agreed in the first place with the standards, guidelines, regulations and recommendations of the Codex Alimentarius Commission, created in 1963 on the initiative of UN agencies - FAO and WHO.
The main purpose of the Commission is to protect the health of consumers and ensuring fair trade in food.
The structure of the Commission including the Committee on General Affairs, goods and coordinating regional committees, whose main task is to create standards and other regulations relating to food products. These standards are the benchmarks in the relevant WTO agreements.
Committees on general issues develop concepts and principles, applicable to individual foods and their groups, argue and consider the relevant provisions of technical standards and regulations. Committees are considering Goods regulations concerning food and coordinating committees are responsible for the regional interests of the participating countries.
At the 36th Session of the Codex Alimentarius in 2013 in Rome to review the draft strategic plan for the Codex Alimentarius 2014-2019., which is mainly dedicated to the issues of food safety and nutrition.

Abstract
The problem of quality control and safety of natural waters is complicated enough. Concentration of water pollutants are often so low that they can not be analyzed by conventional chemical methods, requiring super-expensive analytical equipment. A simple and rapid method for determination of organic contaminants in water, in a qualitative form, requiring only natural exposure to sunlight and, in principle, feasible in the field.

Abstract
This article discusses issues related to risk analysis in food systems based on the Procedures Manual Commission Codex Alimentarius.
It is shown that the risk analysis is structured into three basic components: risk assessment, measures to prevent and minimize the risk and information on the availability of risk.
Noted that the process of risk analysis is based on the precautionary principle, transparency, objectivity, complexity, regularity and consistency.
The risk assessment carried out such steps hazard identification as the characterization of hazards, assessment of the degree of hazard and exposure, and risk characterization.
Measures to prevent and minimize the risk of being developed on the basis of the main objectives of Codex Alimentarius - the protection of the health of consumers and ensuring fair practices in food trade.
Communicative element of risk analysis ensures the formation of awareness and understanding of specific issues in the risk assessment, as well as contribute to the development of measures to improve the overall effectiveness and efficiency of such analysis.