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Modern complex environmental conditions put forward the urgent need to improve the nutritional structure of the population at the expense of improving the quality, biological value and taste of the products. That is why the purpose of the work was to justify the use of thistle grist on kefir technology. In particular, the effect of thistle pellet on the organoleptic, physicochemical and microbiological parameters of kefir has been investigated. It was established that it had a homogeneous consistency with a broken clot and a color from white to cream with interspersed grist. Increasing the dose of thistle grist to 3% and 4% has led to a taste with sharply pronounced flavor of thistle and to a brown color with a pronounced thistle content. The kefir viscosity of 2.5 mg per kg changes over the seven days of storage, although it remains high enough for 8 days, namely 47 seconds. The growth of the viscosity of kefir with thistle grist is due to the hygroscopic properties of grist, resulting binds moisture free product. The analysis of microbiological parameters in the storage of kefir with thistle grist allows us to conclude about the satisfactory sanitary condition of the new product and its harmlessness for the consumer's health.

There was grounded the expedience of using cryopowder “Pumpkin” in the technology of sweet and salt cheese masses. The possibility of using cryopowder “Pumpkin” as a component of therapeutic and prophylactic cheeses masses was studied. The main factors of introduction of cryoadditive “Pumpkin” are: normative organoleptic properties of product and its daily norm. The production of cheese masses with cryoadditive “Pumpkin” provides their combination with sugar or salt. The use of cryoadditive “Pumpkin” needs preliminary comminution and mixing them with sugar-sand or salt. The receipts of 4 types of cheese masses with cryoadditive “Pumpkin” (two fatless and two semi-fat ones) were elaborated. At introduction of cryoadditive “Pumpkin” in cheese masses their food value increased. The organoleptic, technological and commodity characteristics of these cheese masses were studied. It was established, that the color of sweet cheese masses was cream with separate yellow dots of comminuted powder-like cryoadditive and the color of salt cheese masses was, correspondingly, yellow. In sweet cheese masses the distinct smell of cryoadditive was perceptible, whereas in salt cheese masses it was fresh, sour-milk. The flavor of studied samples was more expressed in sweet cheese masses. The offered cheese masses had pleasant, original commodity look, normative physical-chemical characteristics. The titrated acidity of studied samples of salt cheese masses was 124–130 °Т, moisture ms - 62–60 % and dry substances – 40–38 %, and titrated acidity of studied samples of sweet cheese masses was126–134 °Т, moisture ms 63–66 % and dry substances – 34–37 %. The offered production widens the assortment of milk products of therapeutic and prophylactic direction.