In this article, the possibility of using goat's milk in the production of cheeses is investigated and justified. In order to improve the functional and technological properties of cheeses, the influence of technological processes on the quality indicators of cheeses has been studied. Taking into account the conducted research and practical experience, it is advisable to carry out the maturation of thermized goat's milk at 65°C, followed by its pasteurization at 72-75°C. The use of partial salting of cheese in grain in an amount of 0.5-0.7 kg of table salt per 100 kg of milk increases the moisture content of the product by 2.2-2.8%, provides a more uniform salting of cheese heads and reduces the duration of salting by 1-2 days. Reducing the duration of salting, maturation in brine and carrying out brine-free storage of cheeses helps to reduce the content of sodium chloride to 4-5% versus 6-7% in control. Thus, it was found that reducing the duration of salting brine cheeses in brine 20-22% concentration to 4-5 days instead of 20-30 and carrying out without brine maturation increases the moisture content in the finished product by 2.5-3.5% and reduces the salt content by 2.0-2.5%, which intensifies the process of cheese maturation. Production modes have been optimized and the expediency of using bacterial starter culture and a preparation for brine cheeses consisting of salt-resistant strains of mesophilic lactic acid streptococci and L.casei sticks has been proved. This makes it possible to intensify microbiological and biochemical processes and accelerate the maturation of cheeses by 2 times.

This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological properties of sausages from combined meat was investigated. Camel meat as a meat product has many advantages, for example, low fat content, high nutritional value, and its taste is barely distinguishable from beef. At the same time, it has the following disadvantages: sweetish taste, coarse-fiber structure; camel sausage has a lower shelf life compared to beef sausage; it is harder due to the content of hydroxyproline. To improve the functional and technological properties, dried rowan powder and pumpkin peel powder of the "Winter Sweet" variety, a zoned variety, were added in different quantities for comparison. The control sample was made in accordance with GOST for boiled sausage, with the replacement of fat with hump fat, and the replacement of beef with camel meat. For experimental samples, a plan for a full-factor experiment was built, taking into account the material balance. Additives varied in 3 levels, from 3 to 6 %. 7 samples with control were in total with the control sample being the sausage prepared according to the same recipe but without additives. There were three parallel experiments in each sample. It was revealed that hydrated rowan powder has a negative effect on taste but, at lower doses, it gives a spicy taste to the sausage while the addition of hydrated powder from pumpkin peels improves taste and organoleptic characteristics. Thus, one can conclude that waste in the form of pumpkin peels is also a valuable and useful product for improving the functional, technological, and organoleptic characteristics of sausage. The result of this study shows that when hydrated rowan powder and pumpkin peel powder are added, the problem of taste, aftertaste, smell, and shelf life is solved in the selected ratio, while the sausage also becomes more tender overall

This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of the experiment, the optimal amount for adding to meat was obtained, which was confirmed by a mathematical and statistical method. The results of the study were used to improve the technology and determine the levels of the introduction of plant extracts with antioxidant properties in the production of minced meat semi-finished products. The effect of plant extracts with antioxidant properties on oxidative processes in minced meat products has been studied.

In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results of the study showed that with an increase in pumpkin pulp from 5 to 15%, the content of β-carotene in the developed sausage products proportionally increases from 0.9 mg/100 g to 2.2 mg/100 g. The highest content of β-carotene in cooked sausage with the introduction of pumpkin pulp in the proportion of 15%, which is 44% of the daily intake of βcarotene. The nutritional value of the finished product is determined. The developed sausage products are products of reduced energy value. Values range from 180 to 189 kcal. The practical possibility of using plant bioactive agricultural raw materials in the production of cooked sausages has been proved, which allows us to expand the range of high-quality and functional meat products.