Fermented Milk Drink Research Articles

Stability of severe acute respiratory syndrome coronavirus 2 in dairy products.

The present investigation was performed to determine the stability of severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) under several industrial processing situations in dairies, including pasteurization, freezing, and storage in acidic conditions. Ten treatments were selected, including high‐temperature short‐time (HTST)‐pasteurized low‐fat milk, low‐temperature long‐time‐pasteurized low‐fat milk, extended shelf life (ESL)‐pasteurized low‐fat milk, HTST‐pasteurized full‐fat milk, LTLT‐pasteurized full‐fat milk, ESL‐pasteurized full‐fat milk, pasteurized cream, ice cream frozen and stored at −20 or −80°C, and Doogh (as a fermented milk drink with initial pH < 3.5) refrigerated for 28 days. The viral particles were quantified by RT‐PCR methodology. Besides, the virus infectivity was assessed through fifty‐percent tissue culture infective dose (TCID50) assay. These products were seeded with a viral load of 5.65 log TCID50/mL as a simulated cross‐contamination condition. Pasteurization techniques were sufficient for complete inactivation of the SARS‐CoV‐2 in the most dairy products, and 1.85 log TCID50/mL virus reduction in full‐fat milk (fat content = 3.22%). Freezing (either −20°C or −80°C) did not result in a virally safe product within 60 days of storage. Storage at high acidic conditions (initial pH < 3.5) completely hampered the viral load at the end of 28 days of refrigerated storage. This research represents an important practical achievement that the routine HTST pasteurization in dairies was inadequate to completely inactivate the viral load in full‐fat milk, probably due to the protective effect of fat content. Furthermore, freezing retain the virus infectivity in food products, and therefore, relevant contaminated foods may act as carriers for SARS‐CoV‐2.

Influence of sesame flour on physicochemical properties of sour milk drinks

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks

Effect of process variables on the physicochemical and rheological properties of yogurt

In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of total acidity, pH, syneresis and flow behavior. The purpose was to find the best formulation that extends the shelf life of yogurt, leading to an improvement in the manufacturing process of a local dairy company in Barrancabermeja (Santander, Colombia). Quality criteria were evaluated by means of the percentage of acidity and pH of the yogurt, as well as its syneresis and rheological parameters during a storage time of 24 hours and 7 days in refrigeration. Acceptable quality parameters were obtained for the yogurt prepared with an inoculum concentration of 2%, an incubation temperature of 40°C and an incubation time of 150 minutes. In addition, better properties of firmness and consistency were found, with absence of syneresis and viscosity in the accepted range, for this dairy product.

Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)

Currently, the food industry searches for innovation and the use of natural and more economical resources. With this in mind, the industrial application of whey was used to elaborate a yogurt-type fermented milk drink with Aloe vera L. crystals (Asphodelaceae) and Passiflora ligularis Juss. (Passifloraceae). For this purpose, A. vera crystals and granadilla or passionfruit pulp, were extracted and added to the four formulations established. Physicochemical, bromatological, microbiological, and sensory analyses (hedonic test) were carried out. The formulations with the highest content of A. vera (F4) and granadilla (F2) showed the best results in bromatological, microbiological, and sensory properties. The A. vera crystals and the granadilla pulp are of great industrial value due to the improvement that their addition gave to the physicochemical, bromatological, microbiological, and sensory properties of the yogurt-type fermented milk drink.

The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity

This study aimed to investigate the effect of plant extracts (valerian Valeriana officinalis L., sage Salvia officinalis L., chamomile Matricaria chamomilla L., cistus Cistus L., linden blossom Tilia L., ribwort plantain Plantago lanceolata L., marshmallow Althaea L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. The tested extracts were also characterized in terms of their content of polyphenolic compounds and antioxidant activity. It was observed that the addition of the tested herbal extracts did not inhibit the growth of LAB in fermented milk drinks, such as yogurts. However, they can gradually inhibit fermentation when added at concentrations above 2% by weight, and hence should be used in limited amounts. The microflora of yogurts containing the tested herbal extracts did not die during digestion in model digestive juices, and no stimulating effect of the added plant extracts was noted either. Nevertheless, due to the antioxidant properties, a slight addition of the herbal extracts containing polyphenols to different kinds of food products can increase the nutritional quality, thus making them functional foods.

Development of whey milk drink

At present in the Russian Federation fortified food products have gained extensive promotion as the newest and promising direction in the food industry. Almost every dairy processing enterprise has a line of fortified products in its product range. Vitamins, antioxidants, vitamin-like substances, flavoring components, micro and macro elements, phospholipids, prebiotics, probiotics, essential amino acids, polyunsaturated fatty acids can be used as enriching ingredients. On the other hand, the problem of targeted and economically profitable use of secondary milk processing resources is a significant problem. Production of cottage cheese, cheese and casein produces a liquid by-product, which is one of the largest additional sources of dietary protein and lactose as an important source of carbohydrates. The aim of the research is to develop whey fermented milk drink. The objectives of the research are to determine the effect of Jerusalem artichoke syrup on the organoleptic characteristics of the developed fermented milk drink; to optimize empirically the recipe composition of the developed fermented milk drink; to select experimentally the species composition of the starter micro flora of the developed fermented milk drink. The objects of the research are milk serum, Jerusalem artichoke syrup, ground ginger and cinnamon, starter culture on pure cultures of lactic acid microorganisms consisting of Str. thermophilus strains, viscous strains and Lbm. Bulgaricus and B. bifidum 791 in a ratio of 2:1:1. It can be concluded that the use of flavored fillers in the technology of whey fermented milk drink makes it possible to obtain a new product with competitive characteristics.

Технологические особенности производства синбиотического кисломолочного продукта

Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture.&#x0D; Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods.&#x0D; Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product.&#x0D; Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter&#x0D; culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.

Development of milk drink with whey fermented and acceptability by children and adolescents.

Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge. The goal of this article was to develop a fermented drink, replacing milk to whey, added of mangaba pulp and iron, to improve the nutritional quality of products. Two formulations were developed with a difference in ratio milk and whey. The pH, acidity, nutritional label, microbiology and sensorial assay with target public (children and adolescents) of formulations were evaluated. Highlights the contribution of protein, calcium and iron to daily value of intake recommended of formulations, 8.4%, 15.2% and 44.3%, respectively. The microbiological parameters founded shows that the formulations were developed according to good manufacture practice. The formulation and age showed significant effect in acceptability of judges, but gender did not effect. The increase of whey concentration in formulation improved the acceptability, ranking to 91.5% to children and 73.6% to adolescents. The developed formulations are a great option to novel food products, given the high acceptance of the fermented milk drink by potential consumers and nutritional aport.

DEVELOPMENT OF NEW FUNCTIONAL SYNBIOTIC DAIRY BEVERAGE BASED ON THE BASE OF WHEY

Over the past decade, consumers' approach to healthy nutrition has changed dramatically, and today, particular importance is attached to increasing the life expectancy of the population through the consumption of healthy foods. The general deterioration in population health, a decrease in resistance to infections, and the widespread spread drug resistance of pathogens require the development of healthy products preventing pathogenic microorganisms’ growth and increasing the body's defense. Dairy products have a significant place in the functional food market, and functional milk-based drinks are a growing segment of this sector. An association of lactic acid bacteria Lactobacillus paracasei 4m-2b, Lactobacillus fermentum A15, acetic acid bacteria Acetobacter fabarium 4-4M, and lactose-fermenting yeast Kluyveromyces marxianus 4МА, which has antagonistic activity against fungal and bacterial cultures from the genera Escherichia, Salmonella, Sarcina, Mycobacterium, Candida, Fusarium, Penicillium was used as a starter for the beverage. Wheat bran containing significant amounts of insoluble dietary fiber was used as a prebiotic additive. To improve the sensory properties, biological and nutritional values, ​​and to expand the spectrum of antagonistic activity of the starter microorganisms, various plant supplements were used. Variants of fermented milk drinks with the addition of yeast and without yeast were obtained. A higher antagonistic activity of beverage variants not including Kluyveromyces marxianus 4MA in the starter culture was shown against Salmonella enterica Serotype Dublin. However, suppression of Candida albicans B514 was most effective in the absence of yeast in the starter culture. The best variant of a whey-based synbiotic beverage with wheat bran and addition of raspberries, millet and mare's milk has been selected. The resulting fermented beverage was characterized by high sensory characteristics and a wide spectrum of bacterial and fungal test cultures inhibition. Key words: whey, functional symbiotic beverage, antibacterial activity, antifungal activity, plant supplements, mare’s milk, probiotic, prebiotic.

Comparative Genomics Analysis Demonstrated a Link Between Staphylococci Isolated From Different Sources: A Possible Public Health Risk.

Coagulase-negative staphylococci (CoNS) have been recovered from different ecological niches, however, little is known about the genetic relatedness of these isolates. In this study, we used whole genome sequencing to compare mecA positive (mecA+) Staphylococcus epidermidis, Staphylococcus haemolyticus and Staphylococcus hominis isolates recovered from hand-touched surfaces from general public settings in East and West London with data of isolates deposited to European Nucleotide Archive (ENA) by other research groups. These included isolates associated with hospital settings (including those recovered from patients), healthy humans, livestock, pets, plants and natural, and other public environments. Using core and accessory phylogenetic analyses we were able to identify that the mecA+ S. epidermidis and S. haemolyticus isolates recovered from general public settings were genetically related to isolates recovered from the bloodstream, urinary tract and eye infections. S. epidermidis isolates recovered in our study were also shown to be genetically related to isolates previously recovered from livestock/livestock housing, whereas S. haemolyticus isolates were genetically related to isolates recovered from a dog and kefir (fermented cow milk drink). MecA+ S. hominis isolates were not genetically related to any isolates recovered from clinical samples but were genetically related to isolates recovered from mosquitoes, air samples (residential areas) and kefir. All three species showed to have genetic relatedness to isolates recovered from healthy humans. These results show that CoNS isolates in this study share genetic similarities with those of different lineages and that mecA+ S. epidermidis and S. haemolyticus isolates found in general public settings in this study may pose a risk to public health.

Selection of raw materials and main components for production of sour milk drink from goat’s milk

Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented milk products not only in nutrition, but as a remedy for many diseases. Goat’s milk satisfies the need for a qualitative and quantitative ratio of nutrients. It has unique properties due to its protein composition, such as easy digestibility of milk, therapeutic and dietary properties, natural homogenization, hypoallergenic properties. Taking into account the increased demand for the processing of goat’s milk in Russia, the development of a fermented milk drink technology is urgent. A fermented milk drink based on raw goat’s milk will differ in quality characteristics, functionality and attractiveness for consumers of all age groups of the population, if compared with similar ones made from raw cow milk. The composition and properties of goat’s milk of local breeds of goats, as the main raw material for the production of a fermented milk drink with a functional orientation, have been studied in the research. The selection of starter cultures has been carried out, the use of which contributes to the absence of a pronounced taste and aroma characteristic of dairy products from goat’s milk, and also gives functional properties to the fermented milk drink.

ПЛОДОВО-ЯГОДНЫЕ НАПОЛНИТЕЛИ В ПРОИЗВОДСТВЕ КАЗАХСКИХ НАЦИОНАЛЬНЫХ КИСЛОМОЛОЧНЫХ НАПИТКОВ

This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed. The experimental samples of fermented milk drink from goat’s milk with various fillers (tayberry, shadberry, black chokeberry and blackcurrant). The pH of the samples were measured with a pH meter (Exspert-рН, Russia). Total solids, protein, fat, ash, and titratable acidity were determined according to the methods described by the standard method. Goat's milk is subjected to ozonization for 10 minutes at an ozone concentration of 80 mg/m3 before entering the container. The pasteurized goat milk (at 37 °C) was inoculated with freeze-dried culture bacterial starter culture (thermophilic lactic acid bacteria and bifidobacteria (Breve B 10, Bifidobacterium adolescentis B 14, Bifidobacterium adolescentis B 37) in the ratio 2:1 at 5 % inoculation level. The sensory aspects were undertaken using 10 panellists. The degree of influence of the introduced bacterial starter culture on the duration of fermentation of fermented milk beverages was studied by taking into account the rheological characteristics and structural and technological parameters. A mathematical model of the dependence of the strength and acidity of a fermented milk clot on the dose of fruit and berry fillers is constructed.

Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks.

For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

Sour milk beverage preparation technology

In order to expand the range of dairy products for the elderly, a technology has been developed for preparing a fermented milk drink with stevia, using a combined starter culture from kefir fungi, bulgarian bacillus, thermophilic streptococcus and bifidobacteria. During the research, modern standard methods were used. The research was carried out in the laboratory of the Research Institute of Agroecology of the Gorsk State Agrarian University, in the laboratory of food products of the commodity-technological faculty of the Gorsky State Agrarian University, in the Scientific Laboratory of Feed and Metabolism of the Stavropol State Agrarian University. In laboratory conditions, the quality of milk and fermented milk drink was determined. The organoleptic, physicochemical, microbiological indicators of the quality of milk and milk drink, the amino acid composition of proteins, the content of toxic elements, and nutritional value have been investigated. During our research, we found that the quality of the used pasteurized cow's milk meets the requirements of the standard and TR CU. During laboratory studies, it was found that the quality indicators of the fermented milk drink are within the requirements of the current NTD. According to economic calculations, the production of this product is profitable.

Study of the nutritional value of fermented milk drinks from goat’s milk

The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black currant. This study’s specific objectives were to determine organoleptic and safety indicators and study the shelf life of finished fermented milk drinks from goat milk with various fillers. A detailed technological scheme for the production of fermented milk drinks was drawn up. In the study, the rational formulation of fermented milk drinks was determined using the “Search for solutions” program MS Excel.

Маркетинговые исследования потребительских предпочтений для разработки обогащенных сывороточных напитков

Currently, to ensure high competitiveness of food products, manufacturers need to achieve not only their compliance with the requirements of regulatory and technical documentation, but also to develop conceptual ideas and solutions that take into account the wishes of consumers, anticipate and quickly respond to changes in their quality requirements. In this regard, determining consumer preferences is an important step in the development of new products. This article presents the results of a consumer preference study used to develop an enriched whey drink. At the first stage of the research, the target portrait of the consumer of fortified whey drinks was determined by the method of a survey in the form of a questionnaire. By gender and depending on the age of the respondents, dairy products are preferred by the ages of 26 to 35, with the majority of them being two groups: «workers» (32.9%) and «specialists» (29.6%). The most preferred type of dairy products are fermented milk drinks (71.2% of responses), however, it should be noted that the diet of a modern consumer includes whey products. The majority of respondents chose «fruits and berries and their processed product» as a fortifier (38%), «grains and their products» (34%), «biologically active additives» (16%) and 12% of the respondents chose «nuts and oilseeds». At the second stage of the research, the assortment of whey drinks presented in the retail. It has been established that the range of whey drinks is represented by three large producers, but there are no drinks from local producers enriched with local raw materials, the development and production of which is a promising and relevant research area.

The use of “Lactomyces tibeticus” for producing fermented milk drink

The use of “Lactomyces tibeticus” for producing fermented milk drink

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

Development of Lactose Free Yogurt Technology for Personalized Nutrition

Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-free products are an opportunity for many people to return to a normal healthy diet.

Моделювання й оптимізація собівартості продукції підприємницької структури

The article is aimed at analyzing the production self-cost of dairy products as an indicator of the efficiency of the economic activity of the entrepreneurial structure. The analysis consists in: determining which indicators of the articles of calculation form the self-cost of production for a certain period of their description; modeling the degree of influence of the calculation elements on the indicator; search and selection of practical measures to optimize the production self-cost of products of the enterprise Kharkiv Dairy Plant LLC. In the course of analysis of the dairy market of Ukraine, important problems of the industry are highlighted and the following factors of influence on the self-cost of production are identified: shortage of dairy raw materials, increasing the share of imported goods, and industrialization of enterprises. The dynamics of changes in the structure of production self-cost and production volume of dairy enterprise products within 22 months is considered. It was found that the main impact on the production self-cost have raw materials and wages of employees. After solving the equation of multiple linear regression using matrices, an adequate economic and mathematical model is obtained with the level of influence of six articles of calculation on the production self-cost of 1 tons of the fermented milk drink with the «Laktomix» fruit filler. The articles of calculation, in turn, represent the sum of productions of specific norms of costs and prices for them. Practical measures to optimize and reduce the production self-cost of dairy products on the part of the enterprise and on the part of the State are considered. Some measures are already being implemented at the enterprise, the other still exist only in the plans. One of the effective measures to optimize the self-cost of production is the use of membrane technologies, innovative biotechnological solutions, recycling of reverse waste and expansion of sales areas, which leads to an increase in production and sales of products.