Ecological Systems and Devices Annotation << Back METHODS FOR THE DETERMINATION OF PRESERVATIVES IN MILK AND DAIRY PRODUCTS I.A. Zaytseva, A.V. Klyueva, N.N. Roeva, S.S. Voronich Preservatives are food additives that increase the shelf life of foods by protecting them from spoilage caused by bacteria, yeast and mold. They slow down or completely prevent the development of microorganisms and, accordingly, prolong the preservation of products. The effectiveness of their use depends on their concentration, nature and acidity of the environment. A person does not die from eating preservatives, because it has a large mass, and also because preservatives are partially destroyed in the stomach under the influence of hydrochloric acid. Preservatives can be conditionally divided into two groups: preservatives proper and substances with a preservative effect. Since the range of application of preservatives is quite wide (disinfectants, chemical sterilizing additives, antimicrobial functions, etc.), they have become more falsified in recent years. The presented article provides a classifi cation of counterfeit products, their defi nition using the organoleptic method; special attention is paid to the determination of discrepancies in milk and dairy products using GOSTs, biological, physical and chemical methods of food preservation, a range of preservatives, among which the most effective are sorbic and benzoic acids, as well as their salts, are analyzed. Keywords: Milk; dairy products; preservatives; counterfeiting; reductase; sorbic acid; sodium benzoate; high performance liquid chromatography. DOI: 10.25791/esip.10.2020.1186 Pp. 39-44.