Substantiation of the method of protein extraction from sheep and cow whey for producing the cheese "Urda"

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

“…The highest organoleptic score was received by the second formulation whose composition contains (as calculated per 1,000 kg of the finished product): 360 kg of rennet cheese "Rossiyskiy"; 354 kg of cheese "Gollandskiy"; 24.6 kg of ditions, the diet of a human must include natural biologically active substances, which are capable of improving the resistance of the body [11,12]. Over the past 10 years the industry of production and application of biologically active additives when manufacturing functional food products has been developing intensively [13].…”

Influence of wheat bran on quality indicators of a sour milk beverage

“…The drawback of using so-called «artificial» products and products, obtained with the use of «artificial» additives, is their low assimilability and negative impact on the health of the people. The representatives of modern food industry consider that an important factor in solving the problems of protection of the population from an increased content of heavy metals, radionuclides, and harmful wastes of production is creation of medical and prophylactic products [1,2]. Almost all these products are complex systems with a single internal structure and, to a certain extent, with general physical and chemical properties.…”

“…Modern severe environmental conditions create the urgent need to improve the structure of nutrition of the population by increasing biological and nutritional value of products and expanding their assortment [1]. Development of healthy eating became important for the development and enhancement of the structure of the food market [2]. That is why production of functional and health care products increased to meet the significant demand of consumers [3].…”

“…According to data by WHO, in 2015, at the territory of Ukraine the mortality rate of the population aged 30-70 years due to chronic non-infectious diseases (CNID) amounted to 28.9 %, which exceeds the respective statistics of the economically developed countries by 2-4 times [1,2]. In recent years, based on numerous studies by leading scientific…”

Influence of Milk Thistle Shot on Quality Parameters of the Sour-Milk Beverage

“…The one of main directions of a conception of the state policy in the sphere of healthy nutrition includes elaboration of technologies of functional products for mass consumption, differentiated for prophylaxis of diseases and strengthening of protective functions of the organism, decrease of the risk of the effect of harmful substances, especially, for the population of ecologically unfavorable zones [1,2]. Manufacturing of the wide assortment of treating-prophylactic food products, including milk ones causes a necessity to search for new sources of raw materials [3,4].…”