Разработка и исследование специализированных молочных продуктов здорового питания по показателям качества и функциональной направленности

The task of developing a way to improve the technology and the formation of the quality of specialized dairy products of healthy nutrition with increased storage capacity for functional purposes is urgent. Standard and generally accepted methods of research of raw materials and finished products on organoleptic, physical and chemical, microbiological and safety indicators were used during the research. Studies of the quality and nutritional value of the product were carried out at the Department of Veterinary and Sanitary Examination of Livestock Products and Hygiene of Farm Animals of the Omsk State Agrarian University, as well as OOO VNIMI-SIBERIA, on the basis of which production tests of the product were also carried out. The objects of research at the stages of experimental work were dairy raw materials, milk fat, milk fat substitutes, antioxidants of various chemical nature, dry high-fat milk-containing products. To obtain products of high-quality and nutritional value, the gentle freeze-drying method was used. The article presents the results of research on the development of technologies for canned milk powder produced by freeze-drying method. The product has a high shelf life (up to two years), increased nutritional and biological value. As a result of the research, organoleptic parameters (taste, color, consistency), product composition indicators (mass fractions of fat, protein, carbohydrates), vitamin composition (retinol, tocopherol, calciferol) were determined, energy value was calculated. Based on the results of the conducted studies of quality indicators and functional orientation, a resource-saving technology for a new type of freeze-dried canned milk (a specialized dry high-fat milk-containing product) was substantiated, the problems of seasonality and shortage of natural dairy raw materials were solved, an economic effect was obtained, which also has practical importance.