The analysis of the literature allows us to characterise the potential of the new probiotic yeast strain S. boulardii. The paper describes the long period of formation of fundamental knowledge and introduction of some technological methods into the production of different fermented milks products. Besides the historical aspect, the microbiological diversity of fermented milks products is considered, and the technological differences in manufacturing them are shown. It is known that yoghurt is one of the most famous fermented milk products. This dairy product has been very popular for years due to its taste characteristics and ease of manufacture. With the accumulation of knowledge about probiotics and the yoghurt production technology, there has appeared a tendency to further enrichment of the product with certain probiotics, prebiotics, and minerals. Today, yoghurt manufacturing actively uses the method of enriching the finished product with probiotics. This allows creating a qualitatively new functional food product that not only has nutritional value for the consumer, but also produces a certain positive effect on intestinal microbes and thus on the consumer’s health. Bacteria are known to be the main probiotics, but the recent discovery of the probiotic properties of certain genera and species of yeast opens up new prospects of their use, both in the pharmaceutical industry and in creating functional foods. The recently discovered yeast strain S. boulardii, phylogenetically related to S. cerevisiae, has many therapeutic effects and significant advantages over bacterial probiotics, in particular, it is resistant to antibiotics. S. boulardii is a probiotic strain that can be used to enrich yoghurt. The physiological properties of the strain and therapeutic properties of the products of its metabolism along with the technological parameters of yoghurt processing make a combination of the probiotic and this beneficial fermented milk very promising. It has been determined that to produce enriched yoghurt, it is possible to use both a lyophilised culture of S. boulardii and a microencapsulated one. On analysing the economic aspect, especially the sale of yoghurts and the further tendency towards an increase in its consumption, we can say that the introduction of S. boulardii as an enrichment strain is a promising issue of current importance.

Principal criteria for the selection of microorganisms with a wide range of biological and technological properties for fermentation of raw meats are considered. Attention is paid to the main groups of microorganisms such as Micrococсus, Staphylococcus, Lactobacillus, Bifidobacteriumand Propionibacterium which are promising for creation of bacterial preparations.To create bacterial preparations, the basic criteria of selection for microorganisms were determined as follows: the ability of microorganisms to be developed within the specific ecological niche (raw meat materials) and their influence on flavor characteristics of the final product under the conditions of intensification of production technologies of meat products.Methods used for search and retrieval of technologically promising strains from different natural sources (fresh meats, minced meats, meat, dairy and sour-milk products, vegetables, fruit, brines and mixtures for salting) are considered.

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Background. Fermented cream is a common and widely used dairy product throughout the world. The structure of sour cream with a low (10 to 15%) fat content is determined by the acid gel of milk proteins, while that of sour cream with a high (≥30%) fat content is determined by the gel formed by fat globules coated with protein. Sour cream with a fat content of about 20% has an intermediate gel structure, which is not characterized with high viscosity. To increase the viscosity of the product, as well as to prevent the separation of whey during storage, thickeners and stabilizers (gelatin, various types of starch, etc.) are added. As these decrease the sensorial characteristics of products, new thickeners (elamin, citrus pectin, flax seed flour, banana puree, and fromase milk-clotting enzyme preparation) are used instead. Materials and methods. Sour cream was made by separating whole cow's milk, normalization, homogenization, pasteurization and fermenting by mesophilic lactic acid bacteria. Then thickeners were introduced to the clot: elamin, dry banana, flax seed flour in mass fractions of 0.01%, 0.03% and 0.05%, as well as fromase preparation in the same amount. A control batch of sour cream was made without the use of additives. The ripening process lasted from 8 to 9 hours to obtain a dense consistency. The viscosity of the samples was determined using a rotational viscometer, consisting of two coaxial brass cylinders, between which the test liquid was located. The effective viscosity and its dependence on the shear rate γ in research samples as non-Newtonian fluids were determined. Results. Sour cream is characterized by the presence of a structure quickly destroyed by external forces at shear rates greater than 10 s-1 , so exceeding the given value in the production of sour cream is not rational. The dependences of the rheological parameters of sour cream on the content of the additives elamin, flour from flax seeds and dry banana puree, used as thickeners, showed that the greatest strength of intermolecular Funding: The research, its results being laid down in this article, has been funded by the Ministry of Education of Ukraine within state scientific and research programs

The nature and kinetics of InAs chemical dissolution and chemical cutting, in the bromine solutions in hydrobromic acid have been investigated. It was shown that at low (up to 6 vol.%) bromine concentrations the InAs dissolution rate grows linearly with bromine concentration. Such solutions may be used to chemically polish InAs. Solutions containing from 20 to 30 vol.% Br 2 in HBr dissolve InAs with the rate 25 to 50 µ/min forming polished surfaces with etch pits. Such solutions may be used to chemically cut indium arsenide.