The present work is devoted to the problem of whey utilization, which is a by-product in the production of cheese and curd. We carried out analysis of modern Russian and foreign inventions aimed at waste-free milk treatment. We propose a modern waste-free method for curd production, which ensures the full use of the milk components. We carried out modeling of curd production process. The curd production process was presented as a combination of the most important technological operations – ultrafiltration whey treatment, mixing, thermocoagulation and clot treatment. We developed a structure of information flows, which totally characterizes waste-free technology of curd production. Alongside with that we proposed a structure of information flows accepted for mathematical modeling of the process. We propose models for formation of mathematical expectation of protein content in curd depending on the process factors, for which we used the regression equations. In this case, it turned out to be expedient to use linear dependencies. This can be explained by the fact that theory, research methods and calculation of linear models are developed deeper than others and require less computation. The question of applicability of such a model was resolved on the basis of checking its adequacy. The task of calculating the parameters of the model was solved on the basis of experimental data processing, which are the results of a passive experiment on study the waste-free curd production. Mathematical processing of experimental data allowed us to derive a regression equation and establish a correlation between the factors of curd production process and its protein content.

The success of the crop production industry in the southern region of Ukraine always depended on weather and climatic factors. Among the factors of crop formation, the availability of moisture in plants occupied the first place. This dependence has been increasing in recent decades due to changes in the climatic conditions occurring not only in Ukraine, but also around the world. In this situation, it is necessary to improve the known elements of field crop cultivation technology and develop new measures to ensure the stability of the industry as well as reduce its dependence on climatic factors. This should help to obtain stable yield levels in all years, regardless of the significant deviations in temperature, precipitation and other weather factors. The solution of this issue is also becoming relevant in connection with the conditions of martial law in Ukraine, when the area of cultivation of agricultural products partially decreased. Adjustments to the development of measures also arise in connection with a significant reduction in the area of irrigated land. At the same time, it is necessary to select not only more drought-resistant crops for cultivation, but even their varieties or hybrids with a high level of productivity. After all, regardless of the specified state and a certain weakening of the economic capacity of agricultural enterprises, it is still necessary to receive the planned amount of crop production. This will determine not only the state of the agricultural sector, but also the stability of Ukraine as a whole.

The article considers the possibility of controlling the quality of vegetable oil by electrophysical methods. In model experiments, refined sunflower oil sold in retail was selected as objects of research. During model studies, samples of vegetable oil were oxidized in air at a temperature of 120°C until the values of peroxide value (PV) were close to the maximum allowable 10 μग kg−1. The dependence, allowing evaluating the effect of the polar products of vegetable oil oxidation on the change in the coordinates of the identification point, was determined by the results of these studies. When developing operational control of the degree of purification of vegetable oil at the stages of refining, samples were studied under industrial conditions. In each sample, the values of acid and peroxide values were determined, as well as the coordinates of the identification point. The technical result of these studies is the development of a single operational digital method to establish the degree of purification of vegetable oils with the requirements of current regulatory documentation at the stages of refining.

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International e-learning resource in the field of food product quality and veterinary disease control based on Government requirements of the European Union and Eurasian Economic Union has been created and tested. This resource consists of the one general professional cycle and five professional modules, about 60% of them are in distance e-learning format. The modularity of the educational resource allows the employer or students to choose a training program format, as well as the amount of distance learning or classroom training hours for different groups of specialists in the field of food quality and veterinary control: chiefs of quality control center or laboratories, veterinarians, microbiologists, specialists of veterinary diagnostics laboratories, chemical engineers. The involvement of participants from EU and EEU-countries in the educational process is important for the development of interregional and international activities, the creation of the unified legal framework in the field of food security in many countries.