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 Abstract: The aim of the study is the analytical substantiation of the perspective trendthe development of specialized fermented foods. According to the stable trend of using a balanced diet for the prevention and treatment of gastrointestinal diseases (for which dairy products are enriched with probiotics), a bioproduct has been developed, the formulation of which includes cottage cheese, cream, starter cultures of probiotic cultures, berry syrup, wheat bran. Cottage cheese is prepared by fermentation of a mixture consisting of buttermilk, wheat bran and biologically active additive "Nash lecitin", a leaven based on the association of starter (probiotic) cultures Lactobacillus acidophilus, B. lactis, B. longum, Streptococcus thermophilus in an immobilized form, by nanofiltration. Its chemical composition, nutritional and biological value were studied and microbiological parameters characterizing its functional properties were determined. Cottage cheese bioproduct recommended both for mass catering and for elderly persons nutrition.

This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.

Holstein is one of the most widespread dairy breeds in the world. In Russia, the most popular is black-motley breed, which has been improved over the past four decades through crossbreeding with the best world Holstein breed. The study aimed to investigate the productive traits of young replacement cows and cows of different years of birth of Holsteinized black-motley cattle of the Ural type. An increased intensity of rearing of young replacement animals was found to reduce the age of first fruitful insemination, to increase productivity, namely milk yield per lactation, and to reduce the length of the productive life of cows. Intensive rearing of young replacement animals has reduced the age of fruitful insemination by 5.7 months over seven years, particularly in the last 2 years, relative to the indicators observed in 2012. With age, the cow productivity changes insignificantly and remains at sufficiently high level. The study revealed that the genetic potential of the parents and intensive rearing of young replacement animals provide a steady increase in milk production of first-calf heifers. However, productivity of cows in subsequent lactations either remains stable or decreases. Productivity of cows increases in second (2013–2015) and third (2012) lactations and then starts to decline. With age, the length of the lactation service period reduces by 5.2–34.9 days, which is primarily due to synchronization of reproductive cycles with an economically viable waiting period implemented on commercial farms. Reproductive cycle synchronization has been implemented in the region since 2015, which immediately reduced the length of the cow service period.