Abstract
Implementation of state programs for the development of agroindustrial and fishery complexes with the provision of state support to organizations ensured the achievement of food safety criteria in Russia. Along with this, further production growth, export development and increased competitiveness are possible only if the existing gaps in various sectors are closed on a new technical and technological basis for enterprises that constitute the industrial core of agricultural and fishing production. To further develop the market for new types of healthy food products, the state must solve the problems of poverty reduction in order to expand the aggregate demand in the food market of the country. Software innovations and state support of these areas of development will expand the space of strategies in this direction, ensure the scale of production of these products to enhance health and increase the life expectancy of the population.

Abstract
The presence of an effective environmental management system contributes not only to an increase in the degree of environmental safety of production, but also to an increase in its financial performance. The main advantages of introducing an environmental management system at Russian agricultural enterprises are considered. The environmental management system is part of the overall management system, including activity planning, a clear distribution of responsibilities, practical aspects of production, as well as procedures, processes and resources for the development, implementation, evaluation of results in the implementation and continuous modernization of environmental policies, goals and objectives. The integration of significant activities of the environmental management system into the overall system may affect the improvement of the enterprise's overall effectiveness, as well as clarifying the distribution of responsibilities and positions. The study is devoted to the development and implementation of an environmental management system at a food industry enterprise, which today is an urgent problem in light of increased public attention to this aspect of the activities of large organizations. Of the applicable elements of the standard GOST R ISO 14001-2016 "Environmental Management Systems. Requirements and application guidelines", a model of the environmental management system was built using the example of LLC "Confectioner Management Company". In order to assess the negative environmental impact of the food business, a methodology has been developed for identifying and assessing environmental aspects. This methodology provides a phased analysis of environmental aspects - air emissions. A commission on the ecology of the enterprise was created, environmental aspects were identified, described and analyzed, a monitoring system of key indicators was introduced, and proposals to reduce emissions were developed. A technique has been developed for identifying and assessing environmental aspects, which has been successfully tested in the confectionery industry. The methodology is based on the principles laid down in corporate documents that were in effect in the company prior to the introduction of ISO and related to all production sites of the company located around the world. However, the general principles did not take into account the specifics and volumes of a particular production, the requirements of Russian legislation. This can serve to simplify and unify tasks in the process of development and implementation of environmental management systems according to international or national standards at food industry enterprises of various profiles. Based on the results of testing the above-described methodology at the food industry enterprises, priority tasks in the field of ecology were solved, which entailed a decrease in the amount of waste generated, a decrease in electricity consumption, which positively affected the economic efficiency of production.

Abstract
For the production of liqueurs and spirits vegetable raw materials, which have a rich chemical composition, including various trace elements, essential oils, organic acids and carbohydrates are widely used. This leads to a complex chemical composition of the finished product and requires an integrated approach to control its quality. Ionic composition for the most part determines quality and safety of the finished product, and also affects its storage stability. In the present work it has been investigated the ionic composition of liqueurs and spirits produced by different manufacturers. Based on a review of foreign studies, conditions of chromatographic analysis were selected and 12 samples of liqueurs and spirits with and without sediment were analyzed. It has been founded that ionic composition of the investigated samples is mainly represented by cations of sodium, potassium, calcium and magnesium and anions of chlorides, nitrates, phosphates and sulfates, mass concentrations of which vary widely, due to a rich microelement composition of plant components, specific formulations of alcoholic beverages and features of water treatment from different manufacturers. It was revealed that one of the main reasons for the deterioration of alcoholic beverages quality was the increased calcium and magnesium ions content. In some samples, on the contrary, relationship between the cationic anionic composition and precipitation was excluded. Thus, the ion chromatography method is an indispensable modern analytical tool in the finished products quality control. Its use allows you to timely identify and eliminate the causes of turbidity and precipitation formation in liqueurs and spirits during storage, thereby increasing the efficiency of alcoholic beverages technochemical quality control.

Abstract
Currently, the use of biocatalysts for the hydrolysis of starch and starch-containing raw materials is a promising method for producing patok of different composition, sugary products and crystalline glucose. The main consumers of starch molasses, glucose and other syrups are manufacturers of various non-alcoholic and alcoholic beverages, ice cream, confectionery (except chocolate), as well as bakeries. The use of molasses leads to an increase in the efficiency of the production process due to the control of enzymatic saccharification. For enzymatic saccharification, glucoamylase enzyme preparations are usually used. Foreign and domestic industry produces a huge number of protein biocatalysts-glucoamylase enzyme preparations. One of the main indicators of an enzyme preparation is its catalytic activity, so the search for new, more cost-effective methods for determining it is relevant, since enzyme preparations are quite expensive. The purpose of the research was to develop a new method for determining the glucoamylase activity of enzyme preparations used in the food industry. It is shown that it is possible to determine the activity of an enzyme preparation of glucoamylase using modern physical and chemical methods of analysis, namely, an electrochemical method of analysis, which was not previously used for these purposes. The data obtained for determining the activity of glucoamylase preparations according to the proposed method completely coincide with the results of the colorimetric method currently used as a reference. The advantages of the proposed method are the speed of performing analyses while maintaining their accuracy, as well as the absence of the need to use an expensive and scarce drug-peroxidase in the process of determining. Thus, the implementation of the electrochemical method (potentiometry) is not associated with the use of complex, expensive equipment and is characterized by the simplicity of the instrument design.

Abstract
The article presents an expanded compared to ISO 5492. definition of Taste of food. The disadvantages of the terms used in the existing standard are that they take into account only the taste organs in the formation of the common taste of food, and part of the multisensory sensation package in the sensation of its flavor. A large amount of scientific research, however, says that when consuming food in the process of forming its Taste, all the senses of the person take it. The signals received from them, as well as information from receptors located in the human gastrointestinal tract, microbiota existing there, and coming from other organs of the body, are then integrated in the brain with the active participation of its various departments responsible for different levels of human consciousness. This joint sensation, which is ultimately created in the human brain when eating, the authors propose to call, using the term Taste. In accordance with the proposed definition of this term, Taste is a single set of sensory and cognitive perception of food which is creating in the brain. Human consciousness in this sense can be considered as one of the sensory organs involved in this process. The article as a result supports the point of view that, in the final, the Taste of food is born in the head, and not in the mouth. An important feature of the sensation of a Taste of food by a person, including its multisensory component, is that this perception of it has a pronounced individual character. In connection with this, one of the fundamental characteristics of Taste and even taste in the traditional sense of the word is the recognition of the impossibility of its objective evaluation. This means that each person lives in his own specific world of Taste. The proposed understanding of the Taste of food opens up new possibilities in the design of food products and the formation of healthy eating behavior.

Abstract
The global market's demand for food products form a constant need to enhance their variety and to improve the existing technologies. In turn, it explains the necessity for raw ingredients with specific qualitative characteristics. Thus, it is particularly important to correct contents of protein fractions in dairy production, since this process guarantees the heat-resistance of raw milk or its rennet coagulation properties. In result, new directions of selection breeding are being developed. They focus on the revealing of gene markers, related to the qualitative and quantitative cattle productivity features. Due to the development of modern methods of molecular genetic analytics, it is possible now to conduct selection with the consideration of genetic profiles that define the most valuable and economically useful animals' characteristics. As to the optimal processing of raw-milk for the following canning and cheese-making, gene correction plays an essential role as it effects the milk proteins expression. The main part of cattle milk protein components is coded by six most important loci, studied quite thoroughly at the present day: Lactalbumin Alpha (LALBA), Beta-lactoglobulin (BLG), Casein Alpha S1(CSN1S1), Casein Alpha S2 (CSN1S2), Casein Beta (CSN2) and Casein Kappa (CSN3). Comprehensive research in the area of molecular study of casein fractions (particularly of CSN3 gene) revealed polymorphism, associated with allele and genotypic effects on milk yield, technological traits of not only cow, but goat and sheep milk as well. The article presents the results of the most outstanding recent studies, carried out by scholars from different countries, aiming to identify genomes and genetic polymorphism of sheep and goat milk protein fractions, and to reveal the relation between molecular variability and qualitative and quantitative traits of raw milk.

Abstract
KSB-80 whey protein concentrate is a promising product with high technological, functional and therapeutic properties, increased nutritional and biological value. To obtain whipped products, the optimal concentration of dry matter solution KSB is 24 % with an additional introduction of citric acid in an amount of 0.8 % (to the total weight of the solution). The protein solution under study, in comparison with egg white, has the best foaming properties in a number of indicators: foaming ability, foam resistance, foam half-life. The use of a protein solution in the production of many whipped products with a foamy structure will completely or partially replace egg white in the recipe and expand the range of special-purpose products with a high protein content for children, diet, medical, sports and gerontological nutrition.

Abstract
At the All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS uses methods for determining the quality and data quality, as well as certified methods for the qualitative and quantitative measurement of substances and components of full-fledged brewing process. During the beer wort from grain raw materials fermentation, complex transformations of water-soluble biopolymers take place with the formation, in addition to alcohol and carbon dioxide, of various products that determine the taste and aroma of both finished beer and beer beverages based on it. These include secondary fermentation products, which include volatile components and glycerin. The research presented in the testing center of the institute is devoted to the study of their quantitative and qualitative content in typical industrial samples of brewing products. Ongoing studies are necessary to confirm the developed ranges for the brewing products identification.

Abstract
The use of new oilseeds, which allow for high yields in various regions, creates prospects for the development of a modern raw material base for oil processing enterprises, increasing the range of oils for blending. Flaxseed oil, which has a biological value and a high content of linoleic acid is necessary for a healthy diet. Flaxseeds are representatives of the ancient oilseed crops. They are grown in different climatic conditions using different processing methods. It is known that flaxseed oil occupies one of the leading positions in world production, as it has a rich composition of fatty acids. In this regard, flaxseeds and flaxseed oil were chosen as the objects of research. Working conditions of cold pressing: the annular gap of the Zeer chamber was 0.4 mm; the screw rotation speed was 180 min-1; the pressing temperature was 338 K. The resulting oil was examined by gasliquid chromatography, revealing the presence of 24 components. The highest value of concentration was observed in palmitic and stearic fatty acids - omega-3, linoleic and arachinic - omega-6, oleic - omega-9, and saturated acidbegenic. The presence of acids that contain omega-3 is necessary for preventive nutrition and in dietary therapy in the treatment of patients with type 2 diabetes. The same acids help to strengthen the walls of human blood vessels. The analysis of the vitamin composition revealed vitamins В1, В2, В4, В6, В9, Е, К and a-, b+g-, s-tocopherols. B vitamins help strengthen the immune system. Vitamin K supports the metabolic processes in the human body. Vitamin E normalizes the skin condition and heart function. It is also important for human nutrition that products contain ?-, ?+?-, ?-tocopherols, since they are strong antioxidants. Therefore, the obtained data can be recommended for the development of balanced blends of oils.

Abstract
The dynamic development of the brewing industry leads to the search for new markets and, as a result, to the expansion of the range of fermented beverages. It is very important for manufacturers to produce a wide range of beverages without fundamental changes in the process. Brewing enterprises can use the fermented base - beer - to expand the possibility of producing new beverages as the main semi-finished wort. Pressed brewing yeast produced under aseptic conditions can be recommended as a seed material to optimize the process. Before introducing pressed yeast into the process, it is necessary to activate the enzymatic system of the cell, accelerate the metabolic processes and switch the metabolism of the yeast cell from breathing to fermentation. The purpose of this work is to study the possibility of increasing the activity of pressed brewing yeast, improving their physical and biochemical state before the task in the production cycle by using a complex activator. A change in the fermentation activity of pressed yeast during storage at 0 °С temperature was investigated. It is shown that during storage the fermentation activity of pressed yeast decreases slightly in 15 days, by a value of about 3 %. Method of pre-fermentation treatment of yeast is developed and proposed, which consists in addition of complex activator consisting of preparation AVA and Spirulina platensis to wort at stage of pre-dissection of yeast, holding for two hours and then task of yeast suspension for main fermentation. The above method allowed to increase the breeding rate, increase the fermentation activity of yeast culture, intensify the main fermentation process.

Abstract
Infrared-convective drying is one of the energy-intensive processes used in the chemical, food and other industries, therefore, in modern conditions, when there is an increase in deficit and an increase in energy tariffs, the development and application of new effective methods of food drying in the food industry is relevant. Products, the creation of a high-performance drying apparatus. Drying of dairy products is not only a thermal engineering, but also a technological process, the technological process of drying dairy products is understood as the change in the properties of products: biological, physico-chemical, structural-mechanical, thermophysical, electrophysical, etc. The optimal drying mode should ensure the production of standard quality with high technical and economic indicators. The prospects for the development and implementation of modern drying and drying technologies are largely determined by the creation of new methods for their calculation and mathematical models that take into account the statistics of the drying process, the interconnected transfer of moisture and heat inside a wet body, as well as the hydrodynamic situation in the dryer. In this work, acid casein was dried by thermal radiation in a convective dryer with an additional supply of infrared energy; casein bodies in the form of a plate were chosen as the object of study. A mathematical description of the drying process is developed, taking into account the equilibrium and kinetic laws of the process, as well as the nature of the movement of the drying agent in the apparatus in the period of constant drying speed. The developed equations allow us to calculate the distribution of heat transfer inside the plate at any time of drying, to calculate the temperature of the air inside the drying chamber and to determine the average temperature over the volume of the plate at any time.