Dairy products formation from the perspective of systems theories

Product innovations in food industry should focus on the development and production of environmentally friendly products of mass consumption; the production of medical and preventing purposes with regard to modern bio-medical requirements; development of products for children and special populations. Simultaneous analysis of ratings of satisfaction and importance of quality indicators for consumers allows you to set the value of customer satisfaction, which in future will help to set the point of application of innovations. However, at present the implementation of technologies is carried out under conditions of information uncertainty, which is due to unstable quality characteristics of raw materials, constantly changing production conditions, fuzzy target technological, economic, and social criteria of management and decision making. All these factors require systematic approach to the development of new and improvement of existing technologies. Among various approaches to the modelling of technological processes approach from the whole to the particular is emphasized, which doesn't deny the practice of solving technological problems from the particular to the whole. The imposition of initial conditions and the subsequent transition to the components increase the efficiency of the whole complex of interrelated objects. It is a systematic approach to the solution of the problem of production of quality and safe dairy products that helps to set the most significant factors of the system and to conduct a detailed analysis on the basis of the process approach and principles of traceability. The use of ultrasonic treatment as a factor in the intensification of the process of production of reconstituted products of milk processing and embedding in existing technologies is experimentally proved.