The problem of identification of dairy products has gained special relevance of late because their falsification is especially dangerous, after all dairy products are one of the main and irreplaceable components of the population nutrition, especially children of all ages, pregnant women, patients dur-ing rehabilitation, people of the senior age catego-ry. Most often for falsification of products from cow's milk the additives of cheap vegetable fats are used: palm, coconut and soy used both separately, and in various combinations. The review of scien-tific publications showed that the fact of falsification of a fatty phase of a dairy product can be confirmed with two versions of the decision: the first is the definition of falsification of a fatty phase of a dairy product on the discrepancy of fat and acid structure to tabular data of fat and acid composition of milk fat from normative document as oleic acid only which is in milk fat, and according to its contents in a fatty phase it is possible to judge, whether it is a natural dairy product; the second is the detection of vegetable fats in a fatty phase a gas-liquid chroma-tography of sterols. The purpose of researches was to analyze the advantages, shortcomings and scopes by types of dairy products of physical, chromatographic methods, methods of the spectral analysis and the differential scanning calorimetry. The objects of research were modern research da-ta on the identification of dairy products by organo-leptic, physical and chemical methods. It was es-tablished that most often for falsification of products from cow's milk the additives of cheap vegetable fats were used: palm, palm, coconut and soy sepa-rately, and in various combinations. For the identifi-cation it is necessary to apply the wide list of or-ganoleptic, physical and chemical methods which choice depends on the type of a dairy product and the content in it of fat, is more whole than identifica-tion and technical capabilities.
falsification, identification, milk fat, low-molecular flying fatty acids, oleic acid, substi-tutes of milk fat, vegetable fats, sterols, identifica-tion according to the name, organoleptic methods, analytical methods, chromatographic identification, differential scanning calorimetry
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