are substances which serve to influence the properties of food or to achieve particular characteristics or effects. The following are some of the additives used in the dairy industry: colour additives, preservatives, antioxidants, emulsifiers, thickening agents, stabilising agents. The dairy industry is obliged to use only those additives which have been specifically stipulated as being legally permissible and which have undergone examination as to their health safety. All additives must be declared in the ingredients list. In many cases, the only additives permissible are natural or nature-identical substances (such as colour additives).