Modern biotechnology to produce dairy dessert with functional ingredients

Wild plant raw materials are widely distributed, stand out with a high yield and are easily cultivated throughout the Siberian Region of Russia; they are a valuable source of vitamins, minerals, dietary fiber, organic acids, phenolic compounds and other substances that can have a healing effect on the human body. Currently, a wide range of dairy products using local wild plant raw materials is not sufficiently represented on the shelves of most Russian stores, which leads to the conclusion that it is necessary to create innovative biotechnologies of dairy products for a healthy diet. Dairy products of the dessert group, for example, puddings, cocktails, mousses, smoothies, ice cream and sorbets, etc. are especially popular among the population of the country, especially among children and adolescents. Functional food ingredients made from vegetable raw materials, as part of dairy desserts, have immunomodulatory and radioprotective properties, reduce the risk of any disease, and have a preventive effect on the health of consumers. The article provides a detailed analysis of scientific research related to the development of technology for dairy products for healthy nutrition based on dairy and vegetable raw materials. Subjects for scientific research, prime ones of which is cream, are described; standard organoleptic, physicochemical, microbiological and biological research methods are applied with the usage of modern devices; as well as mathematical and statistical methods for the analysis of experimental data are used At the final stage of the scientific research, the technology for the production of a dairy dessert bioproduct is presented; the motivation for the use of biologically active agents in its production is substantiated; indicators of quality, nutritional and biological value, storage stability and shelf life of a new dairy dessert are given.