At present, the development of new technologies in the food industry and the creation of a wide range of qualitatively new products with a directed change in the chemical composition and properties is an important direction, which contributes to improve population's nutritional system. Particularly, at present the introduction of resource-saving, import-substituting technologies into production, which allow the rational use of secondary raw materials, preserve the country's food security and expand the range of functional food products, is important. The purpose of the research is the possibility of joint use of raw milk, raw cream, milk processing by-products, biologically active plant raw materials and the development on their basis of a technology for an enriched cheese product of the "Ricotta" type with functional properties in order to introduce import-substituting technologies, improve the structure nutrition of the population. The objects of research were raw milk, cheese whey, fermented cheese whey, milk-whey mixture, barley malt extract. The most optimal time of biomodification, the concentration of the introduced biologically active additive, the amount of proteolysis have been established. The need for biomodification by a consortium of probiotic bacteria in order to improve the nutritional value of the product.

The article presents an analysis of the production and consumption of vegetable oil in the period 2016-2019. The analysis of the use of waste oil and fat industry. The classification of rests obtained at different stages of sunflower cleaning in preparation for oil extraction is presented. Promising areas of resource-saving technologies in the field of separation of oilseed waste were identified.

АннотацияПерспективным современным направлением является производство специализированных сырных продуктов, в технологии которых используется процесс биомодификации белковой массы комплексным синбиотиком. Биомодификация позволяет повысить пищевую и биологическую ценность сырья, готового продукта и улучшить их качественные показатели. В качестве активатора биомодификации белка животного происхождения (молочного белка) используется при определенных технологических параметрах комплесный синбиотик -источник витаминов, минеральных веществ, пищевых волокон и других биологически-активных веществ, содержащихся в фитоэкстрактах, полученных из растительного сырья, и пробиотических культур микроорганизмов. Было проведено исследование процесса биомодификации белковой молочной массы при внесении биодобавки, а также предложены рациональные режимы биомодификации сыра. Ключевые словаБиомодификация продукта, солодовый экстракт, белковая молочная масса, комплексный синбиотик AbstractBiomodification allows to increase the nutritional and biological value of raw materials, finished product and improve their quality. A promising direction is the production of specialized cheese products, in the technology of which the process of biomodification of protein mass by complex synbiotic is used. As an activator biomode classification of animal protein (milk protein) is used in certain technological parameters kompletny a synbiotic -a source of vitamins, mineral substances, dietary fibers and other biologically active substances contained in FitEx-tracts obtained from vegetable raw materials, and probiotic cultures of microorganisms. The study of the process of modification of the protein milk mass in the application of bio-additives, as well as the proposed rational modes of biomodification of cheese.