Milk as a basis for specialized food products with improved nutritional properties

The purpose of the study is to justify the use of the main components of milk as a basis for the production of specialized food products with improved nutritional properties. Tasks: selection of methods for assessing the quality indicators and composition of specialized food products; assessment of the main components for the production of specialized food products, including raw milk. The requirements for specialized products and functional ingredients used for their production are studied, the modern regulatory framework is given. The production of specialized products involves the inclusion of additional operations in the traditional technology: enrichment with the necessary components (vitamins, minerals, antioxidants, fatty acids, etc.); exclusion of substances not recommended for medical reasons (lactose, casein); the inclusion of isolated from raw materials and modified components. At the same time, to ensure the required level of functional ingredients in the composition of the product, a number of technological factors should be taken into account: heat treatment modes, the effect of light and oxygen in the air, the form of the ingredients used, the interaction between the components of the raw material and the components introduced, etc. The advantages and disadvantages of using vegetable raw materials (vegetables, fruits, berries, spices, nuts, etc.) for the enrichment of specialized products with functional ingredients are analyzed in comparison with ready-made vitamin and mineral premixes, concentrates and extracts of biologically active substances. Additional operations in the production technology and the presence of added components complicate the quality and safety control of specialized milk-based products. Currently, the amount of functional ingredients in the composition of the product is determined by calculation, based on the formulation, which often does not give reliable results and requires the use of analytical methods. Also, a differentiated approach is not implemented to determine all the ingredients, which makes it necessary to update the methods of control, selection and preparation of samples for testing, and detection of falsification.