Khomich L.M., Budazhapova M.Zh.

THE ROLE OF BUSINESS ASSOCIATIONS IN DEVELOPING REQUIREMENTS FOR FOOD PRODUCTS

Abstract. The article considers the role of the branch union of manufacturers in achieving goals set by the Government of the Russian Federation for standardization and technical regulation of beverage industry. Particular attention is paid to the importance of conscientious manufacturers’ activities for establishing regulatory requirements in national standards and technical regulations to ensure competitiveness and counteract falsification of domestic food products.

Keywords: quality monitoring system, soft drinks, packaged drinking water, test methods, standardization.

О.К. Derevitskaya

CONSUMER LABELING OF SPECIALIZED AND FUNCTIONAL MEAT PRODUCTS: REQUIREMENTS OF TECHNICAL REGULATIONS AND PRACTICAL ASPECTS OF THEIR IMPLEMENTATION

Abstract. The article summarizes the requirements for consumer labeling of specialized and functional food products established by current legislative and regulatory documents. The features of labeling specialized meat products, enriched products, products with distinctive peculiarities in terms of specifying information about their destination and nutritional value are given. Special attention is paid to labeling requirements concerning meat products for baby food.

Keywords: consumer labeling, specialized products, functional products, enriched products, baby food, nutritional value, meat products, product composition.

Е.D. Kurbatova

VOLUNTARY GOST R CERTIFICATION

Abstract. Voluntary certification is the process of confirming the quality and compliance of products or services with established requirements on a voluntary basis. It is an effective tool to increase the competitiveness of goods, improve company’s reputation, and strengthen consumer confidence. Voluntary certification plays an important role in business development, especially in saturated and competitive markets.

Keywords: voluntary certification, GOST R, certificate, laboratory tests, product quality, safety, test protocol.

A.N. Pankov, A.A. Popov, I.S. Rodionova

TRADE SCALES VERIFICATION: FGIS “ARSHIN” DATA ANALYSIS

Abstract. According to the legislation, measuring instruments used in retail trade should be verified only by the State Regional Centers for Standardization, Metrology and Testing. However, the analysis of data from the Federal Information Fund on Assurance of Uniformity of Measurements showed that this does not work in practice. The data allow assessing the level of retail chains metrological support and indicate the possibility of violations during inspections.

Keywords: FGIS “Arshin”, trade scales, measuring instruments, metrology, digitalization, data analysis, standard samples.

I.V. Loginova, I.N. Delitskaya, V.A. Mordvinova

INSTRUMENTAL METHODS FOR ASSESSING CHEESE ORGANOLEPTIC CHARACTERISTICS

Abstract. For consumers, not only the quality and safety of products, but their organoleptic characteristics (taste, aroma, consistency) are important. In conditions of increasing competition, manufacturers should pay special attention to this aspect, ­attracting both subjective methods of tasting assessment and objective instrumental ones.

Keywords: оrganoleptic characteristics, tasting committee, sensory evaluation, glycolysis, lipolysis, proteolysis, fatty acids, amino acids, cheese quality, instrumental analysis.

К.R. Akulenko, N.V. Gnilomedova, А.V. Vesyutova

PROSPECTS FOR USING OZONE AS BACTERICIDAL AGENT IN WINERIES

Abstract. Technological equipment sanitary processing is an important stage in winemaking production process. The article considers the prospects of using ozone at this step as a substance with pronounced inhibitory properties in relation to pathogenic microflora.

Keywords: sanitary processing, inhibitory effect, technological equipment, ozonation, ozone generator.