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The quality of modern food products may be improved by adding bee pollen (PB) to the composition. The important stage of the process of improvement of an existent product or creation of new one is the optimization of the technology of bee pollen preparation, especially, comminution. The aim of the researches was to investigate the process of comminution and to optimize technological parameters for receiving high quality powder, used as a component of sour-milk beverages and other products. The study elucidates the influence of a series of factors on the size of particles and quality of bee pollen powder by technological and phytochemical properties. Using the visual method with modern optimal devices, it was established, that pollen can be comminuted to the particles size 120–8 mcm. The dispersity degree of received powder caused changes of the phytochemical activity and technological parameters of a product. The method of colorimetry determined that the content of flavonoids in pollen increases by 53 % at communiting to particle sizes 15±5 mcm and decreases at the higher dispersity. The screen method determined the homogeneity of the material, processed by three types of comminutors and substantiated the use of a mill-pestle in the technology of bee pollen comminution as the most effective comminutor. Using the plan of the complete factor experiment of the third kind, there were studied the surfaces of a response of the dependence of pollen powder homogeneity on the comminutor work intensity, mass and term of the material processing. Technological parameters of pollen comminution by a mill-pestle were optimized: working body speed 70–80 turn/min (min−1), processing duration – 6 min, batch mass – 150 g.

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A modern approach to nutrition requires the creation and further development of new types of ice cream that are more beneficial for health in comparison with the traditional ones. The solution to this issue lies in the creation of the low-calorie ice cream. It gets its distinctive properties and features due to the reduction of fat and sugar content along with the mixing of various functional components. The aim of the research was to study the effects of milk processing products and plant ingredients on the quality of low-calorie milk ice cream. The organoleptic, physical, chemical and microbiological indicators of low-calorie milk ice cream were examined. It was established that according to taste profiles, experimental samples of ice cream had good indicators of smell and color in the absence of extraneous odors. According to physical, chemical and microbiological indicators, samples of low-calorie milk ice cream met the requirements of the State Standard of Ukraine (DSTU) 4733:2007.Studies of the microstructure of low-calorie milk ice cream have shown that there is a tendency to increase the dispersion of the air phase in its samples. It is proven that the new low-calorie ice cream components possess properties of the moisture-binding components. The amount of sugar was reduced by a third comparing to the traditional composition of ice cream precisely due to the utilization of the components. The composition of low-calorie milk ice cream in which the protein and vegetable components was substantiated, and the organoleptic, physical, chemical and microbiological parameters were studied. The expediency of the protein and plant components usage in low-calorie milk ice cream recipes has been proven. Key words: low-calorie milk ice cream, quality, organoleptic indicators, physical and chemical indicators, microbiological indicators, microstructure, whey processing products.

Представлено спосіб виробництва йогурту, який дасть можливість удосконалити класичний кисломолочний напій за рахунок внесення натуральних біологічно активних наповнювачів. Такими наповнювачами можуть виступати продукти бджільництва. А саме: мед, маточне молочко та бджолине обніжжя. Вони можуть значно підвищити біологічну цінність традиційного йогурту, покращити його органолептичні властивості, допомогти розширити асортимент даного продукту Ключові слова: йогурт, мед, маточне молочко, обніжка, біотехнологія, заквашувальний препарат, органолептичні показники Представлен способ производства йогурта, который позволит усовершенствовать классический кисломолочный напиток за счет внесения натуральных биологически активных наполнителей. Этими наполнителями могут выступать продукты пчеловодства. А именно: мед, маточное молочко и пчелиная обножка. Они могут значительно повысить биологическую ценность традиционного йогурта, улучшить его органолептические свойства, помочь расширить ассортимент данного продукта Ключевые слова: йогурт, мед, маточное молочко, пыльца, биотехнология, заквасочный препарат, органолептические показатели