The safety of dairy products as a factor of technological stability

The article presents the results of research on the creation of safe socially important dairy products in the diet of the population. The developed technologies of dry milk and milk-containing canned food with increased storage capacity allow assuming the possibility of adaptation of the chosen methodological approach to the technology for obtaining safe milk-containing canned food, as well as to predict their economic, social, and strategic importance. The analysis of the scientific basis for the designing of dairy products with increased storage capacity shows that the reserves for the improvement of traditional technologies and the development of effective schemes for their use is far from exhausted. When creating new improved products, the required conditions for their storage and production were provided: application of technological regimes and a facilitation drying method, as well as improvement in the optimization of the composition, adjustment in the content of fatty acids, stabilization of the fatty bases of products with antioxidants, packaging in sealed containers...