Butter safety in terms of traceability

N. I. Dunchenko, S. V. Denisov Russian State Agricultural University Timiryazev agricultural Academy, Department of Quality Control and Product Merchandising FSBEI HVE, Institute of the chair of quality management and product merchandising 49, building 1, Timiryazevskaya Str. Moscow, Russia e-mail: dunchenko.nina@yandex.ru, denisovamf@mail.ru Abstract In the process of production and subsequent storage butter can get antibiotics, salts of heavy metals, radionuclides, pesticides, as well as microorganisms that damage the quality of the finished product may develop and have a harmful impact on human health. The traceability system allows to detect the safety performance at all stages of butter production and its further storage. The safety performance changes of the consumption of animal feeding stuff, producing raw milk and cream for butter production, obtaining butter and its storage were discovered. It was found that the toxic elements, radionuclides, microorganisms are the most susceptible to changes in terms of traceability in the process of butter production.