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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Soft cheese technology involves using a significant number of enzymes involved in the circulation of milk. The market is filled with drugs of microbial origin; although they are cheaper than their counterparts made from ruminants, the demand for cheeses made with pure enzymes is relatively high. Brine cheeses are famous in Ukraine, and their production occupies an important place in cheesemaking and belongs to the dynamically developing food industries. Cheese is a source of complete protein, calcium, magnesium, and vitamins. Cheeses contain all the essential nutrients of milk except carbohydrates. The task of our work was to establish the effectiveness of the action on the circulation of milk and rennet enzymes obtained from rennet calves of different ages (from 2 to 20 weeks). The research was conducted in the conditions of the Research Institute of Food Technologies and Technologies of Processing of Livestock Products of Bila Tserkva National Agrarian University. It was found that enzymes derived from the abomasum of calves slaughtered at an earlier age coagulate milk faster, and enzymes obtained at an older age convert milk more slowly, but the quality of milk clots in organoleptic characteristics is almost the same. The effect of enzymes obtained from the abomasum of calves of different ages on serum acidity has not been established.

Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown

The increased sucrose content of acacia honey is associated with the influence of two factors that restrain the intensity of the disaccharide breakdown process. On the one hand, this is an insufficient invertase activity of the pharyngeal glands in worker bees, and on the other hand, nectar consists mainly of sucrose. According to National Standard of Ukraine 4497:2005, natural honey from white acacia should contain no more than 10% sucrose, but very often beekeepers violate the technology of honey collection and an insufficiently mature product is pumped out. Such honey is not allowed for sale. To avoid such consequences, the use of the enzyme preparation invertase at the stage of the nectar maturation process will contribute, it will make it possible to obtain a product with a lower mass fraction of sucrose. This invertase preparation is used as a food additive in the confectionery industry as a technological tool for the production of invert syrup from sucrose solutions. However, the available information in printed sources on the use of artificial invertase and its effect on the breakdown of disaccharide in beekeeping has not been sufficiently studied. The article investigates the methods of introducing an enzyme preparation into the body of bees for processing nectar. The doses of native and immobilized invertase in beekeeping have been determined. It has been experimentally established that the best way to introduce invertase is to add the enzyme directly to the cells of the combs before placing them in the nests for filling with nectar. Application of 0.2% milk whey powder in syrup stabilizes and prolongs the effect of the enzyme in the honeycomb. The optimal dose of enzyme introduction into the honeycomb is 2–3 mg per 50 mg of syrup with 0.2% milk whey powder.