The main indicators of the development of the dairy industry in Belarus are considered: milk production, milk processing, the average milk yields per cow, milk quality, the production of various types of dairy products. Exports of dairy products is analyzed: the dynamics of exports, exports by countries and by products. The main objectives for the further development of exports of dairy products are set.

Production of agricultural products in Custom union can not only provide the population within quality nutrition, but also export it to other countries. Favorable foreign economic situation in the global dairy market (consumption growth and stable increasing prices) must be supplemented by measures of the Custom union, aimed to make the export position more strong in the global dairy market. It's worth to create single dairy market for Custom union to improve the competitiveness of dairy products and market diversification.

Describes the global experience of the control systems for safety of food raw materials and food products of animal origin. Are the features of the national system of food safety control, the existing problematic issues. It is noted that the current national food safety system needs to be discussed with all stakeholders and to take appropriate measures for its improvement in the protection of both internal and external customer that will create a positive image of the domestic manufacturer and the whole country.

In recent years, a marked increase in the production of dry milk products. An important step in the technology further processing of dry milk products is the process of dissolving them in water, or in the process of interpretation - the recovery. Therefore, it is clear that in assessing the quality and value of dry milk products dominates their ability to dissolve. It should be noted that the properties determined by the solubility of dry milk products, and the factors causing them to attract special attention, as by improving the drying process and the creation of new dairy products lies in including, and the desire to improve their solubility.

Rationally organized food women, both during pregnancy and lactation can provide not only the proper development of the fetus and infant, but also to maintain a good level of health. During pregnancy, women are designed to provide power for the right, the favorable outcome of pregnancy and to maintain an optimal state of health of women, thereby contributing to normal formation, growth and development of the fetus. During the period of breastfeeding women the power to organize with the support of her health, to ensure adequate and continuous lactation at the optimal composition of breast milk.

In the nutrition of pregnant women and nursing mothers should use a wide range of natural products with high nutritional and biological value: milk and its derivatives (milk drinks, cottage cheese, cheese), meat, poultry, fish, eggs, vegetables and fruit, grain products, dairy and vegetable oil. However, these products are not always able to fully meet the woman and her baby's needs with essential nutritional factors, especially vitamins and minerals: calcium, iron, zinc, selenium and others. Therefore, to optimize the diets of pregnant women and nursing mothers need to use specialized products, including milk-based.

Strategically reasonable directions of food, security is the need of the market saturation of the domestic production of dairy products, the increase in output with high biological value that can satisfy the body's need for versatile high-grade food.

In terms of percentages of protein used its considerable resources inefficiently. Therefore, one of the most important problems of the dairy industry in Kazakhstan is the development and production of new products with a high content of easily digestible protein, both animal and vegetable origin.

Our choice was based on the desire to solve some technological issues, such as: the rational use of raw materials on the principles of non-waste technology, the intensification of the process, ie shortening of manufacturing operations, increase shelf life without preservatives.

When creating a biotechnology dairy with a complex composition of raw materials, probiotic properties is necessary to consider a combination of factors: the chemical composition of the basic raw materials and ingredients, biochemical and microbiological processes that lead to changes in the properties, the main ones are:

-          high nutritional and biological value of the produce, it's maximum utilization by the human body, the positive effect on the metabolism of the body (maintaining energy balance, maintaining body weight, etc.);

-          presence in the product of viable cells of probiotic microorganisms in an amount of not less than 108-109 cells per 1 ml (g);

-          antibiotic activity against Mycobacterium.

Rheological behaviour of sour-milk drinks from the secondary dairy raw materials at different temperatures. Degree of thixotropic restoration of frame of drinks after mechanical influence is defined. Influence of the stabilizer on rheological behaviour of ready drinks is positioned. The expediency of application of the stabilizer is proved by production of sour-milk drinks from the secondary dairy raw materials for increase of viscosity, conservation of an unimodal consistence of a product and a hardle to whey branch.

Whey proteins' separation is based on such characteristics as isoelectric point and molecular weight. There are two types of existing methods of whey proteins' separation. It can be separated in the denatured state or in the native form. The first method is a the method of salting, the membrane and chromatographic methods are the second one. The basics techniques of gel filtration and its installation are described. The approbation of the method of gel filtration is considered. The results of the approbation are presented.

Structurally-mechanical characteristics of the albuminous production received from various dairy raw materials by a mean of thermoacid coagulation, and the cottage cheese received by acid coagulation are investigated. The difference in formation of rheological parametres is positioned: hardnesss, elasticity, plasticity, depending on a mean of coagulation, composition and properties of dairy raw materials.

Substrate properties of casein and whey protein fractions from skim milk during the protein reduction with proteolytic systems of mesophilic lactococci and thermophilic streptococci have been investigated. The level of proteolytic activity of Lactococcus spp. and Streptococcus salivarius subsp. thermophilus (14 strains) has been established on the basis of colorimetric studies and SDS-electrophoretic separation of products obtained by bacterial proteolysis.

Recycling of waste and secondary resources for any production at the present time is the key to improving its economic efficiency. In the production of bacterial concentrates for the dairy industry, streamlined in RUE "Institute of the meat and dairy industries," the main problem is the resource of the Bard, which is produced in significant quantities during the concentration of microbial biomass. It contains proteins, free amino acids, a wide variety of vitamins, macro and micronutrients, and live cells lactose or bifidobacteria or propionic acid and microorganisms can be used in diets of farm animals. Rational way of its processing is seen production of dry feed additive. Due to the low solids content in the original bard, the initial concentration, it is appropriate to use of membrane methods.

The article presents chemical methods of cleaning membrane filtration systems from the major types of pollution on the dairy industry. Reflect the possible failure of membrane elements in the wrong mode cleaning, use of water for washing and preparing the solutions that do not meet the relevant requirements. A comparative analysis of the washing plant ultrafiltration whey foreign product prototypes and domestic funds in the industrial environment.

A new species of the curd product, the composition of which is as close to the ideal formula hypothetically fat and contains prebiotic components -polyunsaturated fatty acids. Described qualimetric model representing a multilevel block diagram. For the control sample taken traditional cottage cheese with fat mass fraction of 18 %. Held qualimetric assessment and describes the benefits of a new type of product.

Describe the scope of the food safety of raw materials and food products. Particular attention is being paid to the inspection control in the workplace. Refer industrial food chain and its components. Identified areas of veterinary inspection safety of poultry meat and meat products.

Describes the selection of raw materials for the production of canned meat special purpose for human nutrition, sports and leisure. The analysis developed for canned meat content of protein, fat, lactulose, succinic acid and selenium ratio protein: fat and balanced amino acid composition. Evaluated the physiological relevance of products developed to enhance adaptation to increased physical activity.

Described trihenellez disease. Detailed description of disease-causing nematode Trichinella spiralis from the family Trichinellidae. Given the existing measures aimed at non-proliferation of the disease. Methods are described for the detection of parasites in meat, especially of sampling related to the need to consider the distribution patterns of Trichinella larvae in the studied animals.