INVESTIGATION OF THE FOOD SAFETY OF BUTTER WITH VEGETABLE COMPONENTS

The production of low-calorie types of butter is growing annually. Reducing saturated fats in butter helps reduce the risk of diseases such as atherosclerosis, obesity, and diabetes. An important factor in the production of butter is its food safety. This article provides studies on the food safety of unsalted sour-cream oil with vegetable fats for compliance with the requirements of technical regulations.Standard methods were used to conduct the study. To this end, microbiological parameters, radionuclides, toxic elements, pesticides, and antibiotics were determined in butter. The obtained indicators were compared with a control sample (unsalted sour cream butter «Sandwich») and the norms of the Technical Regulations of the Customs Union «On the safety of milk and dairy products» (TR CU 033/2013). The research results showed that the control sample and unsalted sour cream oil with vegetable fats meet the requirements of the technical regulations. Microbiological indicators allowed us to establish that in the prototype, the NMAaFAM index was 3,44 x 10 8 , which exceeded the control sample (2,05 x 10 7 ), this indicates a high biological value of the product and a high content of probiotic cultures, at the same time, the requirements of the technical regulations do not normalize this indicator for sour-cream oil varieties. Yeast was also found in the control sample, as they are contained in the fermented milk starter culture «Em – Kurunga», used in the production of unsalted sour cream oil with vegetable fats. Other indicators, such as radionuclides, mycotoxins, antibiotics, toxic elements, pesticides, did not exceed the requirements of the technical regulations. The finished product is safe and can be sold to consumers.