Quality and safety assessment of dry high-fat milk product

The objective of the study is to assess the quality and safety of the obtained creamy-vegetable spread. Objectives: to conduct a study to determine the quality indicators of dry spread (mass fraction of moisture and volatile substances, fatty acid composition); to conduct a study to determine the safety indicators of creamy-vegetable spread in freeze-dried form (content of lead, arsenic, cadmium, mercury, antibiotics, mycotoxins, pesticides, molds, yeasts, S. aureus, salmonella, coliforms, QMAFAnM). In 2023–2024, a technology and relevant technical documentation were developed for the production of a dry milk-containing high-fat product – creamy-vegetable spread – by the freeze-drying method. A special feature of this product is the stability of quality and safety indicators throughout the entire shelf life (up to 24 months). The methodology for obtaining a creamy vegetable spread includes replacing part of the saturated fatty acids of animal origin with unsaturated vegetable ones, as well as stabilizing the product with natural anti-oxidants of flavonoid origin, using dihydroquercetin (DHQ) as an example. Milk fat substitutes Soyuz-71, Soyuz-52 and Ecolact were proposed as sources of vegetable fats. Antioxidant complexes of DQF and ascorbic acid were introduced into various recipe combinations of whole milk raw materials and milk fat substitutes. The fatty acid composition was determined, microbiological indicators were assessed accord-ing to GOST 30347-2016, GOST 32901-2014, GOST 33566-2015 and physicochemical indicators were determined according to GOST 29246-91. Dry creamy-vegetable spread is not only as close as possible in its composition to natural products, but also meets all safety requirements in accordance with TR CU 021/2011 "On the safety of food products" and TR CU 033/2013 "On the safety of milk and dairy products". In the future, the developed product will become a valuable addition to the diet of residents of regions with limited access to natural dairy raw materials, and will also help solve nutritional problems in the Arctic zone of the Russian Federation and people living in conditions of limited access to products, including those in the North-Eastern part of the world.