The article substantiates the necessity of econometric study of innovation-active operation of dairy companies as one of the key segments of the processing industry of the Republic of Belarus, the purpose of which is to develop a methodology of econometric integrated system of indicators of innovation and scientific and technological activity of companies, as well as algorithms for their calculation and practical application.

The article presents the results of a study of the factors determining the population's demand for functional and specialized food products. Modern trends in the formation of demand for products for specialized nutrition are studied. It is established that the expansion and maintenance of domestic demand requires the implementation of a targeted state policy based on an effective regulatory mechanism.

The article reflects the main characteristics of the development of cheese making in the Republic of Belarus, analyzes the assortment list of cheeses produced in the republic and provides trends in its development. The priorities for the development of cheese making are noted, and a list of measures aimed at stimulating export activities is outlined.

The issues of the formed export potential of the dairy industry of the Republic of Belarus are considered. An analysis of the export of dairy products to foreign markets was carried out. A study of the global dairy market in the context of key importers is presented. Special attention is paid to the conditions of access to potential markets for Belarusian dairy products. A comprehensive overview of the Chinese market requirements for imported dairy products is presented. Key factors contributing to the development of export potential are noted.

A set of scientific and methodological principles of contractual relations has been developed for producers of agri-food products during distribution in order to protect the domestic market, optimize imports and generate additional income.

The article examines the forms of foreign economic activity of the agri-food sector. The main agricultural and food products of Belarusian exports, the dynamics of development of agricultural production and the food industry of the Republic of Belarus are considered.

In the article, with the help of analysis of the commodity and geographical structure of international trade, the main trends in the development of international dairy trade at the present stage are identified and formulated. The correctness of the following hypothesis was proved: the increase in international trade observed in the world economy is also characterized to dairy products. The statistical basis of the study were statistical and analytical reviews of the United Nations Food and Agriculture Organization, the United States Department of Agriculture. The obtained results can be used in the relevant ministries and departments in the formation of sectoral policy for the development of the dairy industry of Belarus, in large export-oriented enterprises of the Belarusian dairy industry during the planning of entering foreign markets, as well as serve as a basis for further scientific research.

As a result of the research, four approaches were identified for identifying indicators to justify the criteria for classifying agricultural raw materials and agri-food products as goods with high added value, while within the framework of the approaches, indicators were proposed that allow establishing the values of the criteria.

The article describes the criteria for the economic efficiency and social significance of new vegetarian products made from plant materials, alternatives to meat. It has been shown that the main competitive consumer properties of products include their uniqueness, high nutritional and biological value, appearance, which is involuntarily associated with meat sausages, and low cost compared to vegetarian products on the market (1.4–2 times lower ). For the manufacturer, the economic importance of such products is determined by the following criteria: high utilization of raw materials and reduction in the amount of production waste, high speed of product production, long shelf life of ingredients, lack of production reserves. The developed new vegetarian products have great social significance, since in addition to people who adhere to a vegetarian diet of their own free will, they can become an alternative to meat products in terms of nutritional and biological value for people who adhere to a partially or completely meat-free diet for medical reasons, or to maintain organism of the religious part of the population during Lent.

The process of fermentation of dairy raw material by bacterial consortium consisting of mesophilic and thermophilic lactic acid bacteria and containing lactic acid bacilli Lactobacillus delbrueckii subsp. lactis and Lactobacillus casei subsp. casei was studied. As a result of research it was found that the increase in temperature regimes, has an effect on the rate of acidity reduction of dairy raw material by bacterial consortium for cheese, at the same time lactobacilli Lactobacillus delbrueckii subsp. lactis and Lactobacillus casei subsp. casei in the studied doses of inoculation have a small effect on the process of reduction of active acidity.

This article presents the results of research on sequence-typing of Lactobacillus helveticus and Lactobacillus acidophilus using 3 primer sets (TestGB, Sgro, SrplB), designed based on the housekeeping genes gyrB, groEL and rplB, which allow reliable identification of Lactobacillus helveticus and Lactobacillus acidophilus and typing of strains within species.

Using API 50 CH strip tests, the fermentation of carbohydrates and their derivatives by various species of lactobacilli, isolated from the body of bees and bee products, was studied. All studied cultures, isolated from bees and bee products, are able to assimilate fructose, which indicates the prospect of their use as part of probiotic preparations. Strains L47 (Lactobacillus kimbladii) and L49 (Lactobacillus apis) form biochemical profiles, similar to those of the typical strain Lb. acidophilus. Cultures L41, L42 (Lactobacillus paracasei) and L43 (Lactobacillus rhamnosus), fermenting pentoses: D-ribose, D-xylose, D-lyxose, are promising for use as part of biopreservatives for ensiling.

In the article there are the results of studies of the antagonistic cultures: lactobacilli and propionic acid bacteria. We studied the their influense on the development of technically harmful microorganisms during the production and subsequent storage of fermented dairy products (sour cream and cottage cheese). It was established that the investigated lactic acid bacteria and propionic acid bacteria strains had exhibited antagonistic activity to technically harmful microorganisms in dairy raw materials, during the production and storage of sour cream and cottage cheese. It has been shown that antagonistic activity is a strain-specific characteristic and depends on the antagonist culture inoculation dose and can manifest itself at different stages of the technological process.

The article presents the results of studies of lipolytic and proteolytic activities under different cultivation conditions of 27 strains of lactobacilli, as well as data on the ability to produce exopolysaccharides. The properties of microorganisms are the determining biochemical factors in the process of ripening cheese with a reduced fat content, for the formation of the organoleptic characteristics of the product. The experimental results showed that the strains have strain-specific protease activity when incubated at optimal and low temperature conditions, while for most strains a decrease in proteolytic activity is observed when the cultivation temperature is lowered. The absence of lipolytic activity in the studied strains was revealed. The ability to produce exopolysaccharides was discovered for some strains.

The article presents the development of the composition of a liquid nutrient medium to increase the ability for sterol formation of the studied yeast strain Saccharomyces sp. KDP using mathematical methods of a full factorial experiment.

The article presents the results of studies of the qualitative indicators of dry and condensed canned milk during long-term storage at subzero temperatures.

The article presents the results of research of the influence of iodine-containing components (iodized salt and iodine casein) on the quality indicators of soft cheese made by the thermoacid method of casein coagulation (cheese «Adygeisky»). The most optimal methods and doses of introducing iodinecontaining components were determined, a technological scheme for obtaining cheese «Adygeisky» enriched with iodine was developed.

The article presents the results of scientific research to establish the influence of whey protein on the parameters of anaphoresis processing of model acid-protein systems in comparison with acidic model solutions and its influence on the formation of protein films on the surface of the membrane under electrokinetic influence.

The article presents the results of studies of physico-chemical parameters of cow, sheep and goat colostrum, depending on the timing of its receipt. It was found that colostrum of all types of farm animals after calving and lambing is characterized by a high content of dry matter and fat, and as the colostrum selection time increases, the content of all components of colostrum decreases.

In modern conditions of an increasing range of food products, it is especially important to check the quality of food products throughout the entire production process, from raw materials to finished products. Using modern research methods, it is possible not only to control the quality of products, but also to make timely adjustments to the technological process in order to prevent excess losses in production. In this regard, as a result of research, criteria for assessing the degree of lactose crystallization in condensed and dry milk products have been established.

The component composition of the cheese whey obtained from the production of cheeses of various methods of coagulation and concentration was investigated for the purpose of its possible use in the production of functional products. Physicochemical and microbiological parameters of the syringe serum were studied. The process of fermentation of cheese whey of different component composition was studied.

The article presents the results of studies of the influence of storage temperature conditions on its qualitative indicators. It has been established that storing colostrum at 4°C helps to reduce the growth of microorganismsand testable acidity, regardless of the period of colostrum collection after calving.

The combination of dairy and vegetable components has become widespread in the production of food products, including for children's and sports nutrition, on the world market. The article presents the results of scientific research to establish the technological features of the combination of dairy and vegetable raw materials in the production of beverages. The prescription composition of dairy and vegetable drinks with the use of plant extracts based on nuts and cereals has been established.

Milk fat constants, organoleptic, physicochemical, microbiological indices, antioxidant properties of sour cream with weight fraction of fat 10 % from cream and buttermilk obtained during production of sweet butter by beating method in amount of up to 40% of mixture weight during storage under standard temperature conditions at (4±2)°C and provocative "stress test" mode at (10±2)°C compared to traditional sour cream based on natural cream.

Improving the quality and competitiveness of food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. The article discusses the main approaches and methodology of descriptive studies organoleptic analysis intended for quality assessment of dairy products.

The article presents an analysis of the features of the use of lysozyme in cheese making, as well as the modern market for lysozyme preparations.

The article provides an overview of methods for reducing lactose in dairy products, as well as an analysis of the modern market for βgalactosidase drugs, the range is studied and a comparative description of these enzymes is carried out.

The article presents the results of studies of changes in the functional-technological and structural-mechanical parameters of trimmed beef with different contents of connective and fatty tissue during the maturation process, including in vacuum packaging, with the aim of producing chopped semi-finished products with improved consumer properties.

Based on a comprehensive analysis of the obtained research results, it was found that the use of natural maturation of beef in half-carcasses for 6 days, followed by isolation of beef of the highest and first grade, packing it in vacuum bags and aging for 6 days at a temperature of 4±2 °C allows to produce semi-finished products chopped (raw sausages) with improved consumer characteristics: the overall tasting score was 8.3– 8.4 points. This method of pre-ripening beef can also be recommended for beef with a higher content of connective tissue, primarily represented by collagen.

The results of studies on determination of functional and technological properties (waterbinding, water-retaining and fat-retaining properties) and structural and mechanical properties (ultimate shear stress, specific cutting force, adhesive stress, modulus of elasticity and ratio of elastic and plastic deformation) for beef by-products (liver, heart, scar with mesh, brains, kidneys, lungs, lips, legs, tail) are presented, and their comparative analysis with beef (hip part) was also carried out.

The article presents an analysis of the ingredient composition and physical and chemical indicators of boiled sausage products presented in retail chains of meat and poultry processing enterprises of the Republic of Belarus.

The article presents the results of studies to determine the level of nitrosamine formation in the production of pork and beef-based semi-smoked sausage products. The level of nitrosamine formation in pork sausage semi-smoked products is found to vary from 2,9×10^-4 mg/kg (smoking at 36°C for 1.5 hour) and increases to 8,5×10^-4 mg/kg with increasing the temperature and duration of this process to 50°C and 6 hours. However, smoking sausages at 43°C and 50°C increases the level of nitrosamines in finished products by up to 1.5 and 1.7 times compared to products smoked at a minimum temperature (36°C) (7,9×10-⁴ and 8,5×10^-4 mg/kg, respectively). It is determined that in the manufacture of beef-based sausages, the lowest level of nitrosamine formation is distinguished by products smoked at a minimum temperature (36ºS) and process duration (1.5 hours) - 2,3×10^-4 mg/kg, while an increase in process temperature to 43°C leads to an increase in the content of these potentially dangerous substances by 1.4 times (3,3×10^-4 mg/kg), up to 50°C - 1.7 times (4,0×10^-4 mg/kg)increase of process duration up to 6 hours - by 2.0-2.3 times (5,2×10^-4 - 7,8×10^-4 mg/kg). Taking into account the levels of nitrosamine formation in the production of sausages, depending on the parameters of technological processes, will make it possible to select rational modes of product production and thereby expand the range of high-quality competitive products.

The article presents an analysis of various types of raw meat (beef, pork, turkey, rabbit meat) according to nutritional and biological value with the aim of creating boiled sausage products for the prevention of cardiovascular diseases.

The article presents the results of studies to determine the technological parameters of the production of combined chopped semi-finished products based on lamb using raw materials of vegetable origin, including rational dosages of white cabbage (15%), pumpkin (10%), sesame seeds (7%), dry dill (0.2%), water (10%) as part of these products, parameters for preliminary preparation of vegetable raw materials, rational duration (5 minutes) and the procedure for making minced meat, optimal methods and parameters for heat treatment of products (steaming (t = 95-100 ºC, τ=30 minutes), steaming with a mixture of sunflower oil and water (V (oils) = 3% by weight of raw material, oil: water - 1:4 ratio, t = 115 ºC, τ=25 minutes). It has been revealed that combined meat chopped semifinished products based on mutton using vegetable raw materials are characterized by higher content of protein (14.3–15.1%), essential amino acids (42.0–42.1 g/100 g), index of essential amino acids (1.5–1.6), reduced fat content (9.6–10.2%) and amino acid composition utilitariality coefficient (0.80–0.81) close to the reference standard as per compared to control samples without the use of this raw material, which indicates a higher balance of the composition of the developed products. The production of meat products using vegetable raw materials will not only expand the range of high-quality full-energy products, but will also contribute to the rational use of raw materials.

The results of a study on the development of recipes for semi-finished meat products with the addition of rapeseed protein isolate are presented. The parameters of the hydration of rapeseed isolate before being introduced into minced meat are established: the duration of hydration is 10 minutes with a hydromodule 1:3. It was found that the addition of rapeseed isolate increases the moisture-retaining capacity of minced meat (by 3.8%, with the addition of 1.5%; by 12.6%, with the addition of 3%; by 19.8%, with the addition of 4.5%; by 23.9%, with the addition of 6%) and reduces weight loss during heat treatment of semifinished products from 2 to 10% compared to the control. During the organoleptic evaluation of samples of semi-finished products, it was found that the sample with the addition of rapeseed protein isolate at a concentration of 3% had the most balanced organoleptic characteristics. The biological value of the protein component of the meat semi-finished product with the addition of rapeseed protein isolate was evaluated according to the amino acid score, the coefficient of differences in amino acid score, the generalizing coefficient of utility of the amino acid composition and the indicator of comparable redundancy.

As a result of the conducted research, it was determined that the introduction of rapeseed protein isolate into meat semi-finished products contributes to an increase in the biological value of the protein component of the product by reducing the excess amount of essential amino acids not used for plastic needs, increasing the balance of essential amino acids relative to the physiologically necessary norm. Based on the results obtained, it can be concluded that the use of Siberian rapeseed protein isolate as a technological ingredient in meat semi-finished products is promising.

The range of parts of poultry carcasses manufactured by poultry processing enterprises was studied, as a result of which the need to expand it in the current state standard was established. Technological schemes for cutting poultry carcasses have been developed to expand the range of allocated parts. An experimental batch of poultry meat was developed on an automated line for cutting poultry carcasses using a new cutting scheme, and the quality and safety indicators of the obtained parts of the carcasses were studied. Taking into account the developed schemes and conducted studies, a standard technological manual for the manufacture of poultry meat is being developed and the current state standard is being revised.

The article presents the results of studies to determine the rational technological parameters of the production of sausage semi-smoked products based on broiler chickens meat, which contribute to reducing the content (preventing the formation of) benzapyrene in finished products, including the composition of a finely ground stuffing system from frozen fillet of broiler chickens (fat content 1.9%) on the cutter for 2.5 minutes, deposit in artificial casing (t = 10–12°C, τ=18–24 hours), heat treatment in parokonvectomate (t = 110ºC, τ=25 minutes), smoking on apple briquettes (t = 36ºC, τ=1,5 hours), cooling (t not more than 20° C, τ=2–3 h), drying (t = 10–12°C, τ=1–2 days). Use of rational technological parameters of production of products of sausage semi-smoked on the basis of meat of broiler chickens, including selection of meat raw materials, shells and wood for smoking, optimal parameters of heat treatment and composition of mince systems, etc., in addition to prevention of benzapyrene formation in finished products, makes it possible to ensure optimal functional and technological (VUS –98.1%), structural and mechanical (PNS – 1094.1 Pa) and organoleptic indicators of finished products, their digestibility within 2 hours, which confirms the feasibility of making sausage products taking into account the established technological techniques and will expand the range of high-quality meat products, will have a positive impact on increasing the competitiveness of the domestic food industry, will have a favorable effect on promoting the health of the nation.

The article presents the results of scientific research on the use of fine aerosols with compositions of organic acids in order to improve the microbiological parameters of raw meat during storage.

It has been found that storage of organic acid compositions of meat raw materials treated with fine aerosols for 20 days in a refrigerator (temperature minus 1° C and relative humidity 85%) leads to a slight increase in microbial contamination of the meat surface according to the indicator KMAFAnM, BGCP, yeast-like and mold fungi and completely inactivates Listeria spp.