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The article discusses the relevance and features of using the “Bio-Tone” technology. The proposed technology provides a comprehensive waste-free processing of milk in a closed technological cycle, which has a scientifically proven and practically confirmed therapeutic and health-improving effect on the human body, surpassing the effect of traditional dairy products. Due to the use of complex carbohydrates in the recipe, saturation is felt longer, and due to the production technology, the protein fraction of the product is highly accessible to the human body. Pectin acts as a thickener for jelly, as well as a functional component – enterosorbent.

The article presents results of a research on the quality parameters of raw cow milk and a curd product developed. The parameters of raw cow milk were evaluated according to the following methods: sensory aspects according to GOST R ISO 22935-2-2011, the protein weight fraction by the Kjeldahl method (GOST R 53951-2010), fat by the acid-butyrometric method (GOST 5867-90), acidity by potentiometric method (GOST R 54669-2011), and density by hydrometric method (GOST R 54758-2011). The physicochemical parameters of the curd product samples were studied according to the generally accepted methods, i.e. the protein weight fraction by the Kjeldahl method (GOST R 54662-2011), fat by the acid-butyrometric method (GOST 5867-90), and pH by the potentiometric method (GOST 32892-2014). The developed product samples were examined for their storage capacity; the nutritional and biological values were determined using the reference tables developed by I.M. Skurikhin. According to the research results, a plant component, namely, blackcurrant jam added to the product to enrich its composition and impart certain sensory properties to the product has been considered appropriate. There has been revealed the optimal concentration of a plant component that improved the sensory characteristics of the curd dessert, i.e. jam of 15% of the curd base and dihydroquartzitin of 0.05% of the curd base. The research has also found that blackcurrant jam in the recipe increased the weight fraction of protein by 0.3% and the weight fraction of fat in dry matter by 1.3% in the cottage cheese dessert. Dihydroquercetin in the product composition favorably affected the shelf life of the curd dessert in comparison with Control sample, since this additive leveled oxidative reactions, contributing to the spoilage of the curd dessert in storage of the product. According to the research results, all the components added into the curd dessert recipe had a positive effect not only on sensory and physicochemical indicators, but also on biological and nutritional value.

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Currently, the use of food additives of plant origin is widely used in technologies of meat products, that allow not only to expand assortment, but also to increase biological value, improve the organoleptic characteristics of prepared food products. The purpose of this work was to develop a recipe for fried sausage products with original food additives. During the research, the main quality indicators of enriched fried sausages: organoleptic and physicochemical, were studied. The developed products have elastic consistency and spicy taste, that is characteristic for each sample with a brown color on the cut, as well as a pleasant aroma, that is specific to this type of product. Calculation of the production cost showed the feasibility of introducing the developed formulations into manufacturing process. The use of these sausages in diet will enrich it with micronutrients.