№ 7 (2017)

The problem of forming names for food products including milk products and milk-vegetable products is actual for producers and for experts. Practical application of the Methodology of projecting names based on the classic knowledge of terms has been offered. According to the theory terms are considered to be a combination of elements that form certain entireness and professional language integrity. Principle definitions (terms) are defined in the technical regulations of the Customs Union, documents on standardization and technical documentation. The authors of the article propose to standardize terminological and classification requirements for the groups of products with mixed composition (milk-vegetable products). The most complicated items that can be met at projecting label inscriptions (labeling of consumer package) have been considered. The authors recommend to use for projecting label inscriptions the Methodology taking into account requirements of the technical regulations of the Customs Union, documents on standardization and also proving materials from the products manufacturers. Technical regulations of the Customs Union define obligatory data that should be given on labels. Norms and requirements in the documents on standardization and proving materials serve as confirmation of authenticity of the information given in the label. Practical application of the methodologies made it possible for the authors to formulate some rules that had been recommended to the specialists working at designing of label inscriptions (labeling of consumers package). The rules should meet following requirements: «All that is given on the label should be confirmed with documents», «Picture on the package is half of the success at selling the product», «No any abbreviations on the label», «Labeling is intended for a consumer».

A selection of optimal regimes of pasteurization of raw mare's milk, studied the quality indicators of pasteurized mare's milk: organoleptic (taste and smell, consistency, colour), physicochemical (mass fraction of fat, protein, carbohydrates, titratable acidity, density) and microbiological parameters (number of mesophilic aerobic, facultative anaerobic microorganisms, E. coli titer). In experimental studies, the optimum regimes of pasteuri zation of fermented mare's milk, ensuring the microbiological safety of the product.

Results of the study of the process of milk whey separation that had been preliminary clarified by addition of the vegetable raw materials extract demonstrated that besides the trans-membrane pressure, permeability of the membranes during ultrafiltration in a tangential flow of liquid polydisperse systems is significantly effected by the speed of their circulation in the channel of the baromembrane apparatus. Usually the growth of this parameter leads to a proportional increase in the permeability of membranes and is limited by special features of the design and economic feasibility of increasing the capacity of the ultra-filtration equipment. The range of the optimal values of the circulation rate of the separating system in the channel of the baromembrane apparatus was established and its type (flat frame) was chosen.

The company «Uniline» offers express-tests for antibiotics detection, lumenmeters assessing cleanness of the working surface, starter cultures «Crealat».

The problem of maintaining stability and survival of the lactic acid bacteria Lactobacillus plantarum, Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris has been considered. The effect of forced convection at freezing on the survival of lactic acid bacteria was studied. The factors affecting survival of the bacteria were identified.

The specialists of the company NPO «Zelenye linii» have studied effects of the starter cultures microflora on curds characteristics at different ways of production. The experience gained was used for development of the starter culture AiBi Golden Time 20.12 FS. Application of the starter at the acid method of curds receiving on the automated lines and in vats allows to reduce protein and fat losses.

In this work the fatty acids composition of some milk fat samples was determined by the method of a gas-liquid chromatography. The calculation method was used to assess composition of the studied milk fat samples regarding their compliance to physiologically fullvalue food fat. It was shown that the level of polyunsaturated fatty acids in milk fat is very low. Prospects of creation of the combined milk products with functional properties due to addition of vegetable oils had been substantiated.

Synbiotic component playing the role of the functional food ingredient in the technology of processed cheese and cheese products has been developed. Existence of the specially selected variants of probiotic and prebiotic is considered to be an essential element of the technology. The recipe of the component is based on the processes of activation of the lactic acid culture microorganisms by addition to the media of the factors promoting their growth. The activating media includes the products of the fermentative hydrolysis of milk protein (fermentative proteolysis), cells and metabolites of the lactic acid bacteria. The most suitable according to the probiotic indices starter cultures have been studied that are able to provide in the experimental products needed volume of microflora corresponding to the norms for the food functional products. As a result, it became possible to work out synbiotic component that helps to correct mass share of fat of the cheese or processed cheese product, to give probiotic properties to the product and provide high consuming properties in new produ cts. Microbiological indices in the finished product do not exceed the norms. The developed symbiotic component is safe for introduction in the product and contains 1-107 cfu/g of the living microorganisms at the end of the storage life. Normative and technical documentation for the elements of the complex technology has been prepared and approved. Novelty of the technological and recipe solutions is given in the patents of the RF.

The problem of excessive sugar consumption is considered and application of sugar in foods including milk products.

Special features of the production of ice-cream sorbets and frozen desserts in compliance with acting normative documents are analyzed. Effects of the sorbets constituents on formation of the organoleptic properties are shown. Requirements to the fruit raw materials that should be taken into account when mass share of fruits in the finished product is determined are outlined. It is advisable to produce sorbets as products with lower cost as compared with those for traditional ice- cream manufacturing.