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 issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components—sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.

Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency.

The article presented the data that confirm the efficiency of the extruded Locusta migratoria (ELM) meal used in feeding steers. The experiment was based on collecting locust, feeding steers and calculation of economic efficiency. One hundred steers of Kasakh white-headed breed were equally divided to 2 treatment groups, and fed either a basal ration (BR, Control group), or a ration containing complete feed supplemented with ELM at 10% (Test group). In the population under study, the live weight dynamics was observed, and the physiological state and haematological status were controlled. The steers' meat productivity and meat quality were studied on the results of the control slaughter. Partial replacement of the feed with locust reduced the feed costs and contributed to an increase in profits per animal in Test group compared to the control animals, as well as in the beef production profitability.

Целью работы являлось изучение технологических особенностей получения функциональных кисломолочных продуктов, за счёт обогащения их порошком топинамбура и соком красной смородины. Для достижения поставленной цели применялся метод лабораторной работы с производством опытных образцов кисломолочных продуктов, и последующим изучением их органолептических свойств, а также динамики сквашивания титриметрическим методом. В результате этого установлено оптимальное количество внесения порошка топинамбура – 5% и сока красной смородины – 3% в кисломолочные продукты без ухудшения их технологических и потребительских свойств. Полученные данные обосновывают жизнеспособность создания новой линейки лечебно-функциональных кисломолочных продуктов на основе изученных растительных компонентов.