The article reveals the recipes and technologies development issues of berry sauces with lactulose for catering enterprises differing in functional orientation. Nowadays there is a need of sauces development using berries of the Ural region and lactulose due to the deficiency of many vitamins, minerals and other biologically active nutrients in the human diet, as well as the relevance to maintain the gastrointestinal tract microbiocenosis. The study was based on the assortment analysis results of berry sauces produced by public catering enterprises and the consumer preferences data. The results demonstrated that frozen and dried raw materials of foreign manufacturers were the main raw materials in the berry sauces production at the enterprises. This led to a decrease in nutritional value, organoleptic properties deterioration and an increase in the finished products cost. The researchers developed five recipes of sauces with using berries of the Ural region origin as the main raw material on the comparison basis of real, ideal and simulated consumer properties profiles of berry sauces according to the standard recipes including the main stages of the General concept of berry sauces production. They determined the optimal combinations and ratios of the introduced raw materials components considering the organoleptic quality indicators. The authors developed preparation technologies of new berry sauces types (defined stages of the components introduction and the main operations, and technological parameters); presented its description and technological scheme. A man tailored a point scale for evaluating organoleptic indicators of berry sauces quality to examine the quality of new berry sauces types; calculated nutritional value and mass fraction of dry substances in berry sauces. Obtained results indicate a high level of developed products quality. The researchers concluded that the sauces use of berries growing in the Ural region in the manufacture can reduce the berry sauces cost while increasing its nutritional value.

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Creating complete feed for cattle especially during the period of indoor housing is an important task of feed production. This determines the increase in milk yield and live weight, and the profitability of all production. Biotechnology of obtaining a combined feed additive in the form of a dry protein and carbohydrate composite for animals from plant raw materials and secondary raw materials allows us to solve this problem. At the same time, the quality and safety of the composite is an extremely relevant topic. In the course of research the influence of technological factors control, based on the principles of HACCP, on the quality and safety indicators of the combined feed additive has been established. The resulting product according to organoleptic indicators is a loose mixture of no more than 5–8 mm in size, without solid inclusions, foreign impurities and fumes; color is from gray to brown; smell is characteristic of the set of components included in the recipe, without musty, mold and other odors. Physical and chemical parameters are as follows: mass fraction of moisture no more than 14 %; mass fraction of sugars is at least 27–30 %; mass fraction of protein is 17,6–18,4 %, fiber content is 7,0–7,3 %. Safety indicators: total number of fungi (CFU/g) no more than 5×10[sup]4[/sup] ; total microbial number (CFU/g) no more than 5×10[sup]5[/sup] . The presence of Salmonella in 25 g is not allowed; the presence of pathogenic Escherichia in 1,0 g is not allowed. The remaining safety indicators, due to their invariability in the process of technological operations, must comply with the indicators provided for in the normative documents for raw materials. Five control critical points in the technology of proteincarbohydrate composite production that pose a threat to its quality and safety have been identified. It has been shown that the preliminary assessment and proposed corrective actions for managing hazards at all stages of the production process, which significantly affect the safety of products, can prevent the appearance of a danger of deviations from the parameters of the technological process at each stage of production.

The analysis of information sources of HACCP system used in the food industry for assessment of quality and microbiological safety of products is presented. The applicability of the principles of the HACCP system in the technology of producing a protein-carbohydrate composite as a feed product for cattle is analyzed. The research was conducted in 2018–2019 in Novosibirsk region. A brief description of the technology for producing a protein-carbohydrate composite in raw or dried form is given. The technology based on the HACCP principles comprised the control of raw materials, intermediate products, the final product and the operating modes of equipment that implement the technological process. The feed additive was obtained from wheat grains, cheese whey and wheat bran. The methods and results of the study of hazardous factors in individual operations of the technological process, actions to prevent their occurrence, and critical control points in the development of the technology are presented. A list of biological, physical and chemical potential hazards was compiled. Critical control points were established in the technological process. According to the HACCP plan, hazardous factors were monitored for each operation, indicating what corrective actions should be taken to maintain the limits of the controlled process parameters. The actions listed hereabove are aimed at developing a plan of measures to prevent potential hazards. The quality and safety control system developed on the principles of HACCP in the technology for producing a protein-carbohydrate composite enables one to control the quality and safety of the product during all stages of its production.

Currently, it has been understudied which forms of feed supplements ensure the most positive effect on increasing milk nutritional value and processing properties. In this regard, an experiment was conducted on comparable groups of 90 cows. The animals of the 1st (control) group were fed compound feed concentrate that included the following ingredients: protected fat Megalac (3.1%); a buffering agent sodium bicarbonate (1.4%); protein digestion stimulator Farmatan TM (0.57%); mineral and vitamin premix Rindavit 51 ATG RV (3.6%). The animals of the 2nd (trial) group were given the following feed supplements: protected fat Nutracor (3.0%); a buffering agent Rumenbuffer (0.9%); protein-mineral-vitamin concentrate Cowfit 5 Plus (3.75%); mineral and vitamin premix Cowfit Immuno Fertil (0.75%). In the 2nd (trial) group, the levels of milk components increased as follows: lactose - by 20%; butterfat - by 15%; casein - by 25%; calcium - by 33%; phosphorus - by 53%; copper by 45%, zinc - by 89%; vitamin A - by 67%; vitamin E - by 30%; that was indicative of milk nutritional value increase.