PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE

Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and components: milk with the mass fraction of fat 3.4 %, skim milk with the mass fraction of fat 0.05 %, direct injection starter Flora C-170, fruit filler “Banana”. Production technology included the following stages: receiving and preparing raw materials, normalization of milk, homogenization, pasteurization and cooling of the normalized mixture, fermentation, ultrafiltration of curd clot, cooling and ripening of the product. The authors conducted laboratory studies of cottage cheese to assess the quality and safety of the resulting product. The products meet the requirements of GOST 32927-2014 for organoleptic indicators: taste and smell, appearance and consistency, colour. The products also meet the needs of the Technical Regulations of the Customs Union (TR CU) 033/2013 “On safety of milk and dairy products” in terms of microbiological and antibiotic content.

Justification of the choice of raw materials for the production of vegetable milk

The article presents the results of a study of the quality of rice of breeding varieties "Syr syluy", "Aikerim", "Marzhan" LLP "Kazakh Rice Research Institute named after I. Zhakhaev". During the study, rice samples were evaluated physico-chemical, biochemical, technological properties and safety indicators. All the studied samples of rice grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

The Trade Relations between Turkey and United Kingdom after Brexit and in the Covid-19 Epidemic

In the process of globalization, where international economic relations have further increased their significance, the separation of United Kingdom from the EU (Brexit) has literally called into question the understanding of integration. It is also noteworthy that the Brexit event coincided with the trade wars between the USA and China and the beginning of the new regional unions that China has established in the Pacific. Undoubtedly, these developments will significantly affect the future of world trade. Slowing economic growth in the world economy, deterioration in income and wealth distribution, increasing indebtedness rates, falling productivity and the threat of the COVID-19 epidemic in terms of world trade volume are commonly discussed. Especially during the COVID-19 epidemic, the supply constraints, the breaks in supply chains and the problems in logistics sector, are generally seen to mark the beginning of important changes in international trade. And Brexit has taken place amid such severe conditions. Naturally, it will have consequences for almost every country. Brexit is likely to have an effect not only on the fully-fledged members of the EU, but also on countries outside the EU. The EU and the UK are important partners in Turkey’s foreign trade. Hence the question of How Brexit will affect the trade between UK and Turkey, given Turkey’s customs union agreement with the EU has lately topped Turkey’s agenda. This study aims to discuss Turkey’s foreign trade with England prior to Brexit as well as the possible developments after Brexit.

The use of wheat hydrolyzate in the technology of extruded gluten-free cereal snacks

Разработана технология экструдированных безглютеновых снеков с использованием в качестве частичной замены безглютенового сырья - рисовой муки ферментализатом пшеницы, глютен которой предварительно прогидролизован комплексом протеолитических и амилолитических ферментных препаратов. Иммуноферментным методом анализа подтверждено соответствие содержания глютена в сырье и гидролизате требованиям Технического регламента Таможенного союза 027/12, предъявляемым к безглютеновой продукции. Полученный гидролизат насосом-дозатором подавался в камеру экструдера в количестве до 35 % к массе перерабатываемой сухой смеси на основе рисовой муки. Было изучено влияние дозировки ферментолизата пшеницы на режимные параметры экструзии, изменение структурно-механических, цветовых и органолептических характеристик полученных образцов снеков. Установлено, что с увеличением содержания гидролизата в перерабатываемой смеси возрастает влажность экструдата, отобранного после режущего устройства, в процессе экструдирования снижаются значения момента сдвига, давления, температуры экструзии, а также удельного расхода. Изменение количества вносимого ферментолизата пшеницы значимо изменяло структурно-механические показатели экструдатов. В снеках без гидролизата значение твердости составляло 6,7 Н, а с добавлением ферментолизата отмечалось увеличение до 14,6 Н. Обратная тенденция установлена для показателей коэффициента взрыва и количества микроразломов, значения которых с ростом дозировки гидролизата снижались с 8,6 до 4,1 и с 14,3 до 6,0 соответственно. Отмечено увеличение значений хроматических составляющих цвета снеков при добавлении ферментолизата в экструдируемую смесь, при этом варьирование его дозировкой не оказывало значимого влияния на изменение цветовых характеристик. По результатам дегустации более высокие оценки получили образцы снеков с добавлением 15-20 % гидролизата пшеницы. Whole wheat flour has been hydrolyzed by a complex of proteolytic and amylolytic enzymes in order to eliminate gluten and allergenic peptides. The resulting hydrolysate was tested in gluten-free snack extrusion technology as a substitute for rice flour. The enzyme-linked immunosorbent assay confirmed the compliance of the gluten content in raw materials and hydrolysate with the requirements of the Technical Regulations of the Customs Union 027/12 for gluten-free products. The resulting hydrolysate was fed by a metering pump into the extruder chamber in an amount up to 35 % by weight of the processed dry mixture based on rice flour. The effect of the dosage of wheat hydrolysate on the operating parameters of extrusion, the changes in the structural, color and organoleptic characteristics of the snacks was studied. It has been established that the moisture content of the extrudate taken out after the cutting device increases with an increase in the content of hydrolysate in the processed mixture. At the same time, the values of torque, pressure, extrusion temperature, as well as specific mechanical energy decreased. The content of hydrolysate in the mixture significantly influenced the structural properties of snacks. The hardness value of the snacks without hydrolysate was 6.7 N. It increased to 14.6 N with the addition of hydrolysate up to 35 %. The opposite trend was established for sectional expansion index and the number of fractures, the values of which decreased from 8.6 to 4.1 and from 14.3 to 6.0, respectively. Adding wheat hydrolysate was significant in changing the color characteristics of the extrudates, while the dosage value did not have a significant effect on the color of snacks. According to the results of sensory analysis, samples of the extruded snacks with the addition of 15-20 % wheat hydrolysate received higher scores.

Diagnostics of counterfeit food products

In Russia, the concept of counterfeiting is defined as “Counterfeit food products are food products that are deliberately modified (fake) and (or) have hidden properties and quality, information about which is deliberately incomplete or unreliable” [5]. According to this definition, the main sign of counterfeiting is the willfulness of counterfeiting or willful concealment of information about the properties of products that are not obvious to the buyer. For laboratory testing activities, counterfeiting is basically one of two possible identification results, i.e. compliance or non-compliance of products with the requirements established by the technical regulations of the Customs Union, legislative, regulatory legal acts of the Russian Federation. The most commonly identified nonconformity, in addition to food safety requirements, is an unreliable composition.

The Development and State of Criminal Legislation on Responsibility for Smuggling Strategically Important Goods and Resources

The paper is devoted to monitoring the development in the Russian criminal legislation of responsibility for the illegal movement of strategically important goods and resources across the customs border of the Customs Union within the EurAsEC or the State border of the Russian Federation. At the same time, the author argues the correctness of the indication in the disposition of Art. 226.1 of the Criminal Code of the Russian Federation a State Border as a place of commission of the crime under consideration. The author provides a detailed list of strategically important goods and resources, since the establishment of the subject matter of a crime makes it possible to qualify the offense and differntiate criminal smuggling from smuggling the responsibility for which is envisaged only in administrative legislation. The author substantiates the statement according to which this type of smuggling infringes not on public safety, but on relations in the field of economic activity. Therefore, a proposal is made to return the criminal law rule to Ch. 22 of the Criminal Code of the Russian Federation. At the same time, it is proposed to establish criminal liability for smuggling flora and fauna items classified as strategically important goods and resources in a separate article in the Chapter entitled "Environmental Crimes" with due regard to the social danger of this act. The liability should not be related to the value of the goods and resources being moved. Taking into account only the cost of biological resources in their protection under criminal law does not reflect the real social danger of these acts. The need for the protection of biological resources using criminal law instruments is caused not only and not so much by economic preconditions but by the need to preserve rare and endangered representatives of flora and fauna for future generations—the most important components of the ecosystem of the entire planet. The author draws conclusions largely aimed at observing the systematic nature of the criminal law due to the peculiarities of the object of the offence.

Development of criminal jurisdiction of the European Union

The criminal jurisdictions of the European Community and subsequently the European Union began to develop as subsidiary competencies aimed at protecting economic and industry policies established by the founding treaties. Their development has pointed to the necessity of using forced measures for the preventing abuse and countering criminal activities in the area of the customs union and the common market. This paper presents the gradual transfer of limited criminal jurisdictions from the jurisprudence of the European Court of Justice and communitarian law into the contractual competences of the European Union with an explicit legal basis after the entry into force of the Treaty of Lisbon. Using the teleological method, the method of the content analysis (of the legal norms) and the comparative method the paper emphasizes examples of using criminal jurisdictions within the framework of communitarian law, the delimitation of competencies between the EU and the EC, and the changes made by the Treaty of Lisbon in relation to the EU Treaty of Amsterdam. Amendments to the founding treaties have set the foundations for developing criminal jurisdictions into the supranational criminal law that through its norms would supplement national criminal justice systems in the areas of substantive criminal law and the law of criminal procedure.

ISSUES OF STANDARDIZATION AND IDENTIFICATION OF NATIONAL DAIRY PRODUCTS

Современный рынок молочной продукции претерпевает существенные изменения, в основе которых лежит тенденция на удешевление продукции. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Реформой технического регулирования, проведенной в Российской Федерации в 2000 году, правила идентификации как способ отнесения продукта к определенной группе продукции посредством сопоставления его характеристик с установленными были законодательно закреплены на федеральном уровне. В настоящее время идентификация служит неотъемлемой частью оценки (подтверждения) соответствия продукции и является главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. Технический регламент Таможенного союза 033/2013 «О безопасности молока и молочной продукции» включает понятие «национальный молочный продукт», однако критерии идентификации этой группы продукции отсутствуют. Целью исследования был поиск уникальных характеристик российских молочных продуктов для их идентификации среди аналогичной продукции. В качестве метода был применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Установлено, что в качестве критериев идентификации молочных продуктов использовали не только сырьевой и технологический признаки, но и упаковку. Выявленные критерии будут положены в основу формирования системы идентификации российских молочных продуктов. The modern dairy market is undergoing significant changes, which are based on the trend towards cheaper products. Russian dairy products made from classical raw materials using traditional technologies are often falsified by products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of an identification system. The reform of technical regulation carried out in the Russian Federation in 2000, the identification rules as a way of classifying a product as a specific product group by comparing the characteristics with the established ones were legally fixed at the federal level. Currently, identification is an integral part of the assessment (confirmation) of product conformity and is the main means of combating falsification. Identification criteria are regulated product indicators. The technical regulation of the Customs Union 033/2013 «On the safety of milk and dairy products” includes such a concept as «national dairy product», however, there are no criteria for identifying this group of products. The aim of the research was to search for unique characteristics of Russian dairy products and classical technologies that distinguish them from similar products. As a method, a retrospective analysis of the literature with a search depth of up to the 1930s was used. It was established that not only raw and technological characteristics, but also packaging were used as criteria for identifying dairy products. The identified criteria will be the basis for the formation of an identification system for Russian dairy products.

Comparative assessment of quality and safety of minced meat

As a result of the examination of minced meat, it was found that the samples of industrial production (minced pork and minced beef), the packaging and completeness of the labeling corresponded to the requirements of Technical Regulations of the Customs Union 005/2011 and Technical Regulations of the Customs Union 022/2011, while the samples of mince of non-industrial production (minced pork and beef and minced beef) were packed at the point of retail sale in plastic bags without labeling indicating the type of minced meat. In terms of organoleptic indicators, minced meat samples No. 1, No. 2 and No. 4 met the requirements of GOST R 55365-2012 and were classified as “fresh” bouillon. During the determination of biochemical and bacterioscopic indicators for freshness, it was found that in the samples of industrial minced meat No. 2 and non-industrial production No. 3 there was an increased content of amino-ammonia nitrogen and pH. At the same time, in the sample in No. 3 a non-standard color was noted during the reaction with Nessler’s reagent: dirty green color. No. 2 had a weakly positive reaction to peroxidase during the reaction with the same reagent. Bacterioscopic examination of smears - minced meat imprints in samples No. 2 and No. 3 revealed no more than 30 gram-negative rods, which can be the food poisoning reasons. These results are typical for suspected meat. In terms of the content of heavy metals, the insignificant excess of the norm of cobalt in sample No. 1 and manganese in sample No. 2 was revealed. The content of toxic elements: lead and cadmium in all samples did not exceed the permissible level.

Development of a Food Safety Management System Based in the Production of Functional Drinks

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.