1 Филатов А.С., доктор сельскохозяйственных наук, профессор 2 Эзергайль К.В., доктор биологических наук, профессор 2 Мельникова Е.А., кандидат биологических наук 2 Мельников А.Г., кандидат биологических наук 1 Filatov A.S., doctor of agricultural sciences, professor 2 Ezergayl' K.V., doctor of biological sciences, professor 2 Mel'nikova Е.A., candidate of biological sciences 2 Mel'nikov A.G., candidate of biological sciences 1 Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции, Волгоград 2 Волгоградский государственный аграрный университет

The article discusses the possibility of using various stabilizers in the production of frozen yoghurt. In the study, the following stabilizers were used: starch in the amount of 1.5% by weight of the raw material, starch in the amount of 2% + yolk in the amount of 1.8% of the weight of the raw material; gelatin in an amount of 1.5% by weight of raw materials; pectin in an amount of 1.5% by weight of raw materials. To determine the quality indicators of the produced product, organoleptic and physico-chemical indicators were determined. Organoleptic indicators were performed using the ranking method and tasting. Physicochemical indicators were carried out according to the recommended methods. In terms of organoleptic characteristics, all samples, except for sample 3, had a homogeneous structure; in sample 3, the presence of a stabilizer was felt in the structure. Sample 3 had a slight starch flavor and sample 5 had a pectin off-flavor. The main physical and chemical indicator for the consumer is the melting time. On average, a control sample without a stabilizer melted in 982 seconds, sample 2 with a stabilizer, starch in an amount of 1.5% of the product weight - in 1027 seconds, sample 3 with 2% starch + 1.8% yolk - 1214 seconds, sample 4 with a stabilizer gelatin - 3252 sec did not pass into a full liquid state, sample 5 with pectin stabilizer - in 2537 sec. Mass fraction of fat and acidity were within the normal range.

The article is devoted to the research of evaluation criteria of the educational services' quality and search possibilities of these criteria analysis influence on educational process improvement. The work presents theoretical analysis of the problem of assessment of the quality of education in the conditions of additional professional education system reform in Russia. The article presents data from retrospec- tive analysis of questionnaires from the trainees of the department of Public Health, Economics and Management in Health Care System on the questions, related to the quality of educational process in the frame of the post-graduate training courses and primary professional education. The work presents retrospective analysis of the education quality assessment based on the testing methods of professional competencies of trainees. Approaches towards educational process, proposed in the research, aimed to help in the objective assessment of the readiness of the suppliers and end-users of educational services in the professional medical additional professional education to implement new forms of education in the conditions of the challenging professional education in Russia.

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The effects of temperature and the presence of NaCl on bioleaching of chalcopyrite, enargite, and tennantite were studied. Rate of copper extraction from all minerals depended on temperature and was the highest at 45-50°C. NaCl addition increased rate of copper extraction from chalcopyrite but led to the decrease in copper extraction from enargite and tennantite.