The fermentation process of acid curd whey using pure cultures of L bulgaricus and L aciabphilus was investigated. The influence of the starter culture amount on the acidification rate in the fermentation was specified, the biological value of fermented and fermented-ammoniated curd whey was determined, and the ability of fermented whey to prevent the injurious effect of Bac. mesenthericus on the wheat bread quality was examined. Acid curd whey was fermented up to a titratable acidity of 19.8-21.6 g lactic acidkg whey using L aciabphylus and L. bulgaricus. Mathematical equations were developed on the basis of experimental data to calculate the titratable acidity (A) as a function of fermentation time (.t) and temperature (r). Fermentation and fermentation-ammoniation processes increase the biological value of whey (the content of the vitamins B1. B2. 8 6 . PP and the free amino acids increase). A new dry fodder BIOLAKTS was developed from fermented curd whey and was recommended for use in veterinary medicine. The fermentation-ammoniation process of curd whey was carried out by adding calculated amounts of non-protein nitrogen m O H to increase the total protein equivalent and to achieve mutual proportions of protein and lactose 1: 1.4. as in skimmed milk. Fermented-ammoniated curd whey was used to obtain a skimmed milk substitute. A dry flour lactic acid concentrate (FLC) was created as a mixture of high quality wheat flour and evaporated fermented whey in established ratios. As our experiments prove, it can be used as an additive in bread-making to prevent the spoiling of wheat bread by Bac. mesenthericus.

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Abstract. Qualitative changes of berries during freezing have been investigated with instrumental methods. In order to economize energy it is proposed to determine the freezing temperature of products. The objective characterisation of physical properties of products enabled to evaluate the quality, to incorporate it into the technological regimes of the treatment. Numerical results of process modelling are shown. The freezing regime is defined by several thermo-physical parameters of the production. Water stage turning into ice essentially affects the quality of the frozen product. In products ice crystal formation takes place at a relatively low temperature. This susceptibility of sugar containing products to temperature fluctuations possibly is due to their high concentrations of unfrozen water and lower melting temperature. It is possible to calculate the mass fraction of ice depending on the temperature and moisture content in product what is very important for predicting the product quality. Experimental investigation was carried out at the Institute of Horticulture, Latvia University of Agriculture.

The great significance of berries in human's diet is determined by the biologically active substances in them. Good quality is one of the main issues in every stage of freezing. It is necessary to research suitability of different berries cultivars to freezing, as well as influence of freezing on quality of the final product. Food quality and safety issues depend on the quality of raw stuffs and halffinished products. Research was carried out at the University of Agriculture, strawberries and blackcurrants grown in Latvia were used in the research. The freezing dynamics of fruits is characterised by temperature measurements in a layer and on its surface. Experience shows that only few products need very quick freezing, such us berries, whose quality is largely influenced by freezing rate. The aim of the research is the quality evaluation of processed products made of fresh and frozen berries. Desserts prepared from berries are products, quality of which depends on the storage conditions of half-finished products. The nutritive value of biologically active substances is retained, while the organoleptic indices worsen only a bit. The objective characterization of physical properties of products allowed to evaluate quality and to incorporate it into technological regimes of the treatment. Also new information was gained on the freezing processes that are mutually interconnected. It provides scientifically practical evidence for some technological developments of qualitative improvement in berry freezing methods and their usage range.

On the basis of the conducted researches on factors of formation of consumer properties of emulsion products, recipes and technology of low-calorie emulsion sauces have been developed. On the basis carried out of the studies the factors of the formation of consumer properties of emulsion products of special purpose, recipes and technology for obtaining low-calorie emulsion sauces were developed. The expediency and effectiveness of the use of deodorized refined vegetable oils of JSC "Shymkentmai" were substantiated. An organoleptic evaluation of the experimental emulsion products were carried out in comparison with the traditional ones, which were evaluated according to the following parameters: appearance, consistency, odor and taste. It has been established that a of fat content 35% emulsion product on the basis of sunflower oil produced by JSC «Shymkentmai» with a plant additive were characterized by a higher value of the total quality index due to the delicate taste and absence of foreign flavors. It is revealed that the calorie content of the new emulsion product is significantly reduced by reducing the prescription amount of vegetable oil, while maintaining high organoleptic parameters. Low amounts of protein in the formulations of the new emulsion product should be considered as a positive moment, as emulsion product is a sauce that is served to the main dish, including meat, fish and poultry. Key words: emulsion product, functionality, sunflower oil, consumer value.