Development of technology and study of quality of dry milk preserved products for specialized purposes

Abstract

Dairy-based products are of great social significance, both in general and functional nutrition of the population, especially in the risk group. Preserved milk products are included into the set of products of the State Reserve, which is also important for the economic security of the country. During storage, the nutritional value of products decreases, which leads to a loss of quality, shortens the shelf life. Keeping the original native properties in the product and extending the shelf life are an important social task. In this regard, development of methodology and creation of high-quality preserved milk products are an urgent task facing specialists in the dairy industry. The study used standardized and general research methods for preserved milk products in terms of quality, safety, and nutritional value. The paper presents a study on the development of technology for dry high-fat dairy product: dry high-fat cream in gelatin capsules for specialized nutrition of people in autonomous conditions of existence (army, naval forces, space, remote areas of the country), made by freeze dehydration. Preserved food has a long shelf life due to stabilization of antioxidants, increased nutritional and biological value. Based on the study, there was developed a manufacturing technology for dry high-fat cream, the recipe of gelatin capsules for its single-use packaging, there was solved the problem of unstable milk production during the year, and provision of people with dairy products in autonomous conditions of existence.