Аннотация. Задача современных производителей следить не только за качеством изделий, но и за подбором ингредиентов с учетом требований здорового и правильного питания. Мороженое становится еще полезнее и вкуснее в результате обогащения благоприятными ингредиентами, такими как пробиотики, биоэлементы, витамины [1; 4; 7].Мороженое, в основе производства которого лежит ферментация, отличается от традиционного вида мороженого по органолептическим показателям, поэтому важным фактором оценки является приемлемость для потребителей.Выпуск мороженого, обогащенного функциональными ингредиентами с пониженной энергетической ценностью, является задачей актуальной и своевременной.Мороженое с пробиотиком превосходит по витаминному соотношению обычное. Оно богато кальцием, белком, фосфором, из-за чего хорошо усваивается человеческим организмом. Мороженое насыщенно витаминами группы B, D, A, E, магнием, аминокислотами и ферментами, способствующими ускорению работы пищеварения.К высокоперспективным тенденциям получения новых вариантов мороженого относится использование комбинации разных видов пробиотиков и пищевых волокон, замена сахара на мед или сахарозаменители, добавление фруктовых пюре и т.д. [4].

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand the range of cheeses not only of cow milk, but also of other farm animals, for example, goats. Their milk is absorbed faster and is used in medical and preventive nutrition. On the consumer market goat milk products are mainly represented by farms, and their range is small. The authors carried out the research on the selection of starter cultures containing probiotic cultures from bifidobacteria, acidophilus bacillus and thermophilic streptococcus, to optimize the technological process for the production of Mozzarella cheese based on goat milk. These cultures represent a beneficial microflora that inhabits the human body, helping to absorb nutrients and digest food. An important quality of probiotics that ensures their physiological effect is their high growth rate and compatibility with other microorganisms present in the gastrointestinal tract. It has been found that all the studied samples of goat milk in terms of composition have indicators that meet the requirements of GOST for goat milk. Comparative analysis of cow and goat milk has shown predominant indicators of the quality of goat milk in comparison with cow milk. The processes of coagulation and fermentation of goat milk under the influence of various starter cultures have been studied. The use of ABT-5-Probio-TecTM probiotic starter culture, which accelerates the technological process and imparts functional properties to the product, has been substantiated. The possibility of using goat milk in the production of cheeses with cheddaring and thermomechanical processing has been proven. Microscopic examination of a sample of Mozzarella cheese on ABT-5 sourdough has shown that bifidobacteria survive after heat treatment at high temperatures.

Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented milk products not only in nutrition, but as a remedy for many diseases. Goat’s milk satisfies the need for a qualitative and quantitative ratio of nutrients. It has unique properties due to its protein composition, such as easy digestibility of milk, therapeutic and dietary properties, natural homogenization, hypoallergenic properties. Taking into account the increased demand for the processing of goat’s milk in Russia, the development of a fermented milk drink technology is urgent. A fermented milk drink based on raw goat’s milk will differ in quality characteristics, functionality and attractiveness for consumers of all age groups of the population, if compared with similar ones made from raw cow milk. The composition and properties of goat’s milk of local breeds of goats, as the main raw material for the production of a fermented milk drink with a functional orientation, have been studied in the research. The selection of starter cultures has been carried out, the use of which contributes to the absence of a pronounced taste and aroma characteristic of dairy products from goat’s milk, and also gives functional properties to the fermented milk drink.

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To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by the peculiarities of their production technology [5]. One of the tasks of functional nutrition in the production of sausages and sausage products is to minimize the fat content, reduce the amount of sodium nitrite, phosphate and nitrates, and include probiotics, prebiotics and other functional ingredients in the formulation. Raw smoked sausages are in great demand among consumers and have a long shelf life of up to 6 months. But at the same time, they have a long and time-consuming technological process that proceeds according to the traditional technological scheme for up to 45 days. In order to reduce the maturation time of raw smoked sausages, various starter cultures are added to the minced meat, as well as carbohydrates that serve as an energy source for microorganisms [6; 9]. Due to the impact of starter cultures on the pathogenic microflora of the product, their number is significantly reduced, the shelf life of finished products is increased, and the organoleptic characteristics of raw smoked sausages are improved [8]. Carbohydrates play an important role in the fermentation process; they influence the acquisition of taste in the finished product and, depending on the amount introduced, change the consistency of the product. Also, for starter bacterial cultures, carbohydrates are energy, i.e. food for lactic acid bacteria. Dry demineralized whey is used in the production of sausage products to reduce residual sodium nitrite, improve organoleptic parameters and enrich with whey proteins, vitamins and minerals [7; 9]. By introducing dry demineralized whey into raw smoked sausage, it is possible not only to shorten the fermentation time, improve the taste and smell of raw smoked sausages, but also to enrich it with proteins and trace elements necessary for vital activity, while giving the finished product functionality [9]. In this scientific article, the selection of starter and probiotic starter cultures for the production of raw smoked sausages with specified functional properties is carried out. The amount of demineralized serum introduced and its effect on the quality indicators of the finished product were determined.