RUDN Journal of Agronomy and Animal IndustriesRUDN Journal of Agronomy and Animal Industries2312-797X2312-7988Peoples’ Friendship University of Russia named after Patrice Lumumba1949510.22363/2312-797X-2019-14-2-170-178Research ArticleImproving laboratory control of butterSereginIvan Georgievich<p>Candidate of Sciences in Veterinary, Professor of the Department of Morphology and Veterinary</p>iseregin@rgau-msha.ruNikitchenkoDmitry Vladimirovich<p>Doctor of Sciences in Biology, Chief Veterinarian</p>v.e.nikitchenko@mail.ruLeontievLeonid Borisovich<p>Doctor of Sciences in Biology, Professor of the Department of Morphology and Veterinary Medicine</p>Leontjev_Lenya@mail.ruAkulichOlga Andreevna<p>Master of the Department of Morphology and Veterinary</p>iseregin@rgau-msha.ruRussian State Agrarian University - Moscow Timiryazev Agricultural AcademyOstankino Meat Processing Plant1512201914217017831072019Copyright © 2019, Seregin I.G., Nikitchenko D.V., Leontiev L.B., Akulich O.A.2019<p>The work is devoted to the improvement of laboratory control of cow butter, which is sold in the chain stores and markets. The social relation of buyers to butter, its range in various retailers are studied, and samples of the butter, acquired in chain stores and markets of Moscow and Vladimir, are investigated. During microbiological studies, the presence of E. coli in the butter Krestianskoe was established, which does not meet the safety requirements of this product. In addition, in this butter was revealed a reduced content of milk fat 71.5% instead of 72.5%. Butter Shokoladnoe of the Krestianskoe trademark had only 60% of fat content, instead of the declared 62%. The packaging of this oil is marked with a distorted label according to the shelf life and storage conditions, which indicates information falsification. There is a mismatch in selected samples with the requirements of GOST and the stated indicators, which indicates the need to develop additional methods for identifying various fakes in butter. It was determined that by melting butter in hot water, by microscopying a product using a compressor or by irradiating the surface of butter with UV rays, it is possible to quickly and reliably identify some of its falsifications.</p>butterveterinary and sanitary expertiselaboratory controlorganoleptic characteristicsmicrobiological studiesphysicochemical propertiesfalsificationmicroscopy using compressoriumUV radiationсливочное масловетеринарно-санитарная экспертизалабораторный контрольорганолептические показателифизико-химические свойствафальсификациямикроскопированиекомпрессориумоценка при УФ-излучении[Zhidkov VE, Chimonina IV, Davidenko NI. The effect of butter and margarine products on human health: the physiological aspect. Symbol of science. 2016; 12(2):14—17. (In Russ).][GOST 31449-2013. Raw cow milk. Technical conditions dated June 7, 2013. (In Russ).][Seregin IG, Dunchenko NI, Mikhaleva LP. Production veterinary and sanitary control of milk and dairy products. Moscow: DeLi print Publ.; 2009. (In Russ).][Rules of veterinary and sanitary examination of milk and dairy products in the markets of July 1, 1976. (In Russ).][Technical regulations of the Customs Union. Safety of milk and dairy products. (TR CU 033/2013) October 9, 2013. (In Russ).][GOST 32261—2013. Butter. Technical conditions of November 14, 2013. (In Russ).][Mishchenko AA, Kryuchkova VV. Analysis of the results of quality control of butter sold in the retail network of Russian regions. Young Scientist. 2016;18-1(122): 5—9. (In Russ).][GOST R 55361—2012. Milk fat, butter and butter paste from cow's milk. Acceptance rules, sampling and control methods of November 29, 2012. (In Russ).][GOST 32899—2014. Butter with flavoring components. Technical conditions dated December 5, 2014. (In Russ).][GOST R 52253—2004. Butter and butter paste from cow's milk. General technical conditions (with Amendment N 1) of March 10, 2007. (In Russ).]