The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.