Abstract
Article deals with issues related to standards, rules and regulations, guidelines and recommendations of the Commission Codex Alimentarius, created by the World Health Organization and the Food and Agriculture Organization of the United Nations. The structure of Codex standards, relevant principles of the Commission. Common standards include regulations on food additives, labeling and food hygiene, methods of analysis and sampling, rules on permissible levels of contaminants and toxins, residues of pesticides and veterinary drugs, guidelines on risk analysis. Shows the relationship between the general standards and standards for goods. The article describes the principles of harmonization agreement on Sanitary and Phytosanitary Measures of the World Trade Organization.

Abstract
This article describes problems and prospects of introduction of innovative technologies in dairy cattle in the conditions of Chernozem region.
The dairy cattle - breeding of Voronezh region is at the stage of transition to the hight technological production now. The analysis of milk quality was made with the consideration of breed-peculiarities under the conditions of intensive technologies.

Abstract
The article presents the results of an analytical study of the development of the food industry. The author investigated the guidelines adopted by the state in the field of food industry and implemented in modern conditions, analyzed opportunities for the development of enterprises through the implementation of the cluster approach, defined the marketing imperatives of development and indicated the possible perspectives of the food industry of the Rostov region. Study of the content of existing normative-legal acts, has shown that the development of agriculture, the food industry in Russia, providing the population with food products - complex tasks of national importance, the solution of which is the fruitful interaction between the state, business and science. The article noted that the potential for development of food industry clusters in the regions, taking into account characteristics of manufactured and sold products are formed, on the one hand, on the basis of the natural circumstances of the market, and with the help of the active efforts of public-private partnership. The localization of the food industry due to the potential of agriculture in the region, the availability of natural conditions, processing capacities, the required qualifications, the development of transport infrastructure and availability of markets. Prospects of development of modern business entities based on the principles implemented modern marketing concepts, such as marketing, interaction, social, environmental, marketing and others. Modern realities dictate new terms of the harmonious functioning of the market area. And, as a reaction to events in the economy - adjustment of the strategic directions. The potential for development of food industry of the Rostov region is due to the implementation of new investment projects, which in the future will speed up the recovery process of the regional market, increasing its attractiveness.

Abstract
Work is devoted to the optimization of the formulation of fruit fillings for bakery and confectionery products based on evaluation of the impact of various components of its constituent on thermostable properties and syneresis, which is formed through the use of various thickeners and gelling agents, in particular pectin.
Choose the type of pectin with a low degree of esterification and the determination of its dosage and calcium ions, justified the need to obtain thixotropic gels with a high recovery rate structure after its destruction without losing consistency in bakery products with a minimum tendency to gel compaction followed by the release of water. Justified composition components fillings, consider the influence of the concentration of calcium citrate concentration and type of pectin on the thermal stability and syneresis.
The effect of various sugars as dehydrating components on the characteristics of fillings. Shown that the highest thermostable properties and low tendency to syneresis obtained using low-esterified apple pectin brands AB 901, AB 902, the manufacturer Herbstreith & Fox KG. Adding fructose and glucose sugar replacing them reduces the thermal stability of the filling and the tendency to syneresis. Replacing sugar carbohydrates mentioned by more than 25 % is impractical, since they increase the cost of filling.

Abstract
The article discusses the problem of production of processed cheese and cheese products as part of the program to improve production volumes Russian foodstuff-tion, the results of the development of complex technology of processed cheese and cheese-tion of products for functional food. The basic principle of this technology - is the development of technological parameters and methods of processing the main raw milk, both the natural and biologically fully functional product, in order to preserve its native properties. The first block of this technology include the intensification of the process of production semi-hard cheese and cheese curds to melt, by activating the starter microflora in a special environment. In the second section presents technology processed cheese "Student" and the characterization of its biological value. This processed cheese product is a biologically complete and contains essential amino acids, fatty acids, vitamins and minerals, it is determined by the balance of the biological value and usefulness of its amino acid composition. On the elements of the innovation of complex technologies developed and approved by regulatory documentation, technological innovation and prescription decisions reflected in the patents of the Russian Federation. Products developed in the framework of the integrated technology, are of high quality, nutritional value, safety, maintenance of special nutrients: essential amino acids, fatty acids, vitamins, bioflavonoids and fiber that help to assimilate the body of consumers of different age groups. Complex technology of processed cheese and cheese products, dairy production is recommended for enterprises with a full cycle of processing animal and vegetable raw materials. All components of the recipes are selected depending on the destination of the product: school meals, gerodieticheskogo nutrition, sports nutrition, diet and weight, etc.

Abstract
New compoundings of functional purpose (salads, sauces, desserts) are developed. For production of new products the vegetable raw materials, including local growth are used. The organoleptic assessment is carried out and chemical indicators of quality of finished products are defined. For increase of a nutrition value of products, the biologically active supplements received by a waymechanochemical technology are entered into them. Optimum concentration of additives is experimentally established and efficiency of their action on new products is investigated. New products with high antioxidant activity and with serotonin are as a result received. It is recommended to use new products in food, as healthy people, and in treatment-and-prophylactic food. At their regular use there is a diet enrichment necessary mineral that promotes maintenance of the immune status of an organism.

Abstract
Results of researches on the development of technology of the food additive sodium ascorbate (E301), which has a high antioxidant ability, are presented. Use of sodium ascorbate in food production prevents oxidative damage, improves the quality and shelf life of products. It is important that the food additive has an organic natural basis and is safe for health. In Russia the food additive E301 is not made, so the creation of domestic technology of the sodium ascorbate becomes topical.
Study of the technological features of sodium ascorbate synthesis using different reagents allowed to select the most effective raw materials for its production. It has been shown that solutions of ascorbic acid are easily oxidized by atmospheric oxygen, thus a food additive synthesis proposed to carry out under an inert atmosphere of carbon dioxide. Isolation of the sodium ascorbate from solutions is optimal at crystallisation in isothermal conditions. Quality of the product obtained on developed technology meets the requirements of the food additive E301.

Abstract
These scientific studies demonstrate the need not only to increase the level of consumption of polyunsaturated fatty acids in general, but also a substantial increase in the share of consumption of omega-3 fatty acids to reduce the amount of nutrition-related diseases. To meet the demand for of polyunsaturated fatty acids in this family is recommended to consume oily fish at least two servings per week. However, given the prices and the availability of allergies in some individuals on this product, the role of food producers in the provision of omega-3 fatty acids. Promising target enrichment is all fat products, especially mayonnaise and spreads, as well as bakery and pastry.

Abstract
The article is devoted to the analysis of experimental data for the study of technology for production of ice cream in the fruit puree and spices, have an increased antioxidant properties. The results of studies of the effect of pasteurization parameters on the antioxidant properties of mixtures of ice cream with ginger. Studied three modes pasteurization: 1) Extract the mixture at 65 ° C for 30 min; 2) maintaining the mixture at a temperature of 75 ° C for 20 min; 3) Extract the mixture at a temperature of 85 ° C for 3 min. Optimal for preserving antioxidant properties of high ginger acknowledged mode holding the mixture at a temperature of 85 ° C for 3 min. The parameters of an overrun and size of air bubbles at freezing ice cream mix with applesauce. The optimal time freezing for high overrun and small air bubbles for ice cream with apple sauce - 10 min.

Abstract
This article is devoted to some aspects of healthy nutrition students and pupils. The article highlights the main challenges in the implementation of school feeding, which plays an essential role in maintaining and improving the health of children. The results of studies of the actual diet of schoolchildren conducted by scientists MGUPP questionnaire-polling method and using a computer program.