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The creation of athletes-oriented products from raw milk is a current trend in food technology. The object of the study was a curd whey concentrate obtained by nanofiltration (NF concentrate) with a dry matter content of 18.0%. To increase the food density of the product, different types of whey protein concentrate were added to the samples of NF concentrate in an amount of 5%: with protein mass fractions of 30% (KSBUF-30) and 80% (KSBUF-80). To give the product a gel-like structure, natural pectins from apple pulp and citrus peel were studied. The amount of pectin in the samples was 2%. The work uses ingredients industrially produced by Russian manufacturers. The dry ingredients were completely dissolved at a temperature of (20±2) °C in the NF concentrate, the resulting mixture was pasteurized for 10-15 minutes at (92 ± 2) ° C and cooled to a temperature of (20±2) °C. The consistency of the freshly worked samples was not fluid and looked uniform and smooth. The taste characteristics of all variants slightly changed after 7 days of refrigerated storage at (4±2) °C. The effect of whey protein concentrates and pectin on the consistency of the product was established by the method of rotational viscometry. KSBUF-80 promotes better thickening and gelation, enriches the fermented milk taste of the product. Pectin from citrus peel produces a product with a more uniform structure. In the experimental conditions, the best consumer qualities were manifested when combining KSB-UF80 with pectin from citrus peel.

The article considers the experience of the Vologda region in the formation of a regional brand on the example of Vologda oil: the history of the product, the features of its production. In order to identify and suppress the circulation of counterfeit and adulterated oil, as well as to ensure the release of a high-quality and safe product, instrumental research methods are considered. The methods presented ensure the innovative development of sustainable food systems.

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The creation of functional and specialized products from dairy raw materials, in particular those aimed at athletes, is an urgent direction in food technologies. The objects of the study were sports gel samples based on curd whey concentrate obtained by nanofiltration (NF concentrate). To increase the food density of the product, 5% whey protein concentrate was added to the NF concentrate samples: with a protein mass fraction of 30% (KSBUF-30). Rosehip syrup and sucrose were used as an additional source of carbohydrates. To impart a gel structure to the product, the vegetable hydrocolloid c-carrageenan was used in an amount of 0.5%. Ingredients of Russian origin were used in the work. Two options were investigated: with the addition of only fruit-berry syrup (experiment 1) and the addition of a combination of fruit-berry syrup and sucrose (experiment 2). The consumer characteristics of the samples (consistency, appearance, taste and smell, colour) were evaluated by the organoleptic method. At the same time, there were no obvious differences in these indicators. The rheological properties of the samples were investigated by rotational viscometry. Deterioration of structural and mechanical properties, such as loss of viscosity and restoration of the structure in the sample with added sucrose, was established.