Sour Milk Products Research Articles

Development of technology and research of properties of fermented milk product with celery

Fermented foods and beverages have nutritional and medicinal properties. Usually, the expansion of the range of fermented sour milk products is carried out in two directions: the first is the use in technology of new active leavening microorganisms, resistant to the factors of the gastric environment with a corrective effect on the intestinal microbiota; the second is the introduction of additives mainly of fruit and vegetable origin into the composition of the ready-made fermented milk product. Celery is a vegetable that can also be used to enrich a fermented milk product with necessary nutrients. After all, celery extracts have many nutraceutical properties, namely antioxidant, hypolipidemic, hypoglycemic, and antiaggregation properties. The work aimed to substantiate the need to introduce puree of celery leaves, stalks, and roots into yogurt and to develop a fermented product. During the research, generally accepted organoleptic, physicochemical, and microbiological methods were used. The scientific expediency of enriching a fermented milk product – yogurt with celery puree – has been substantiated. The addition of more than 20 % celery puree has a positive effect on the phenomenon of syneresis of the finished product since the amount of whey separated during filtration was 3–4 times less than in control. According to organoleptic indicators, the best samples were yogurts with a celery content of 25 to 30 %; besides, yogurt with celery (30 %) had a significant reserve of microbiological stability during storage at temperatures of +3 –+5 °С. In particular, this fermented milk product can be stored for 14 days without deterioration of quality and safety indicators. Therefore, it is proposed that puree from celery stalks, leaves, and roots be added to the yogurt production technology in the amount of 25–30 %. This will enrich this fermented milk product with biologically valuable dietary fibers.

Research of innovative technology of sour-milk product using raw materials for detoxification of contomenants

This article focuses on the possibilities and methods of integrating enterosorbents into the composition of yoghurts in order to increase the body's ability to eliminate heavy metals. Not only the perspectives of this introduction are considered, but also the different methods of implementation, creating promising avenues for the development of functional products that promote detoxification of the body. This research represents not only a contribution to the field of food innovation, but also a response to the current challenges of heavy metal levels in the environment and the desire to improve the health and well-being of society.This study examines the potential of using a polycomponent blend of hawthorn and mountain ash syrup, activated charcoal as a control and the dietary supplement RotovitCardio as enterosorbents. These natural ingredients not only provide sustainable options, but also have the potential to improve the way heavy metals are eliminated from the body through innovative products such as yoghurts. This approach not only reduces the cost of production, making the product more affordable, but is also actively embedded in the environmental paradigm, providing an answer to the challenges of strain on natural resources. These components, taken from different sources, emphasise the diversity of the substances investigated and offer opportunities to understand differences in application and sorption capacity. In this context, analysing pectin-containing, porous products provides a fascinating insight into their potential to create products that harmonise health care and responsibility to nature. This innovative approach not only forms the basis for functional products, but also supports the idea of sustainable consumption, making it an important step towards future wellbeing and environmental sustainability.

Prevalence and Risk Factors for IgE and IgG Cow's Milk Protein Allergies in Saudi Arabia.

Cow's milk protein allergies (CMPAs) particularly occur in infancy and early childhood due to an immunological allergic reaction to milk proteins. This issue is increasing in Saudi Arabia and requires research to improve health status and provide alternatives. Our study aims to investigate the important aspects of immunoglobulin E(IgE) and IgG CMPA in Saudi Arabia regarding its prevalence and association with demographic and health-related factors in both adult and pediatric populations. A descriptive retrospective cross-sectional study was conducted on 376 patients, comprising 314 adults aged between 19 and 86 years, and 62 pediatric patients aged between one and 12 years. The study focused on individuals who attended a private medical center in Jeddah city over the past five years. Laboratory results for food allergy of IgE and IgG tests, including cow's milk proteins (CMPs), serum 25-hydroxyvitamin D (25OHD), specific IgE inhalant allergy results, and other health-related factors were collected from an electronic record system. Results have shown that casein was the most common sensitizing allergen of CMPs in adults, whereas α-lactalbumin was the most common sensitizing allergen in pediatrics. The most frequent sensitizing allergen in IgG CMP was cow's milk in 54/92 (58.7%) adults, followed by cow's sour milk products 41 (44.6%). Cow's milk was the most common sensitizing allergen in 20/20 (100%) children. The rate of CMPA was significantly higher in children younger than five years old (P =0.003), while children who interacted with pets had a marginal significantly reduced rate (P = 0.054). Thus, cow's milk is the most sensitizing allergen in IgG CMPs in adults and pediatrics.

Study on the use of food emulsion and xanthan gum in the composition of yogurt with blended oil

The work is to study the use of food emulsion and xanthan gum in the composition of a yogurt with blended oil. To obtain the yogurt with blended oil, we used skimmed cows milk, skimmed cows milk powder, and a food emulsion consisting of drinking water, blended oil (sunflower and linseed), sodium caseinate, and an emulsifier (a mixture of polyglycerol esters and higher fatty acids). Xanthan gum was used as a stabilizer. The control was yogurt obtained from dairy raw materials. The titrimetric method determined the titrated acidity, which is based on the neutralisation of acids contained in the investigational product with a sodium hydroxide solution in the presence of an indicator. The fatty acid content was determined by chromatographic. Organoleptic quality indicators were assessed by tasting and compared with standard indicators according to DSTU 4418. The number of viable lactic acid bacteria was determined by the method of sowing serial dilutions in agar nutrient media. Samples of the milk-vegetable sour-milk base with 2.0 %, 4.0 % and 6.0 % fat content were obtained by fermenting the milk-vegetable normalized mixture, consisting of a food emulsion, cow's skimmed milk and cow's skimmed milk powder. It had been established that for the minimum value of the titrated acidity of the sour-milk curd of the milk-vegetable sour-milk base of 80 °T to be achieved, the fermentation duration of the milk-vegetable normalized mixture is different compared to the fermentation duration of the milk normalized mixture. Thus, the fermentation duration of the milk normalized mixture and the milk-vegetable normalized mixture with 2.0 % fat content is 8.0 hours and 10.5 hours, respectively, 4.0 % - 8.5 hours and 11.0 hours, respectively, 6.0 % - 8.5 hours and 12.0 hours, respectively. The samples of the obtained milk-vegetable sour-milk base with 2.0 %, 4.0 % and 6.0 % fat content have the number of viable lactic acid bacteria of 1.0 × 107 that corresponds to the standard indicator for the traditional yogurt. For obtaining the yogurt with blended oil of a homogenous, fine, creamy, thick consistency, 0.15-0.20 % xanthan gum should be added to the milk-vegetable sour-milk base with 6.0 % fat content. The content of omega-3 and omega-6 polyunsaturated fatty acids in the yogurt with blended oil with 6.0 % fat content is 1.06 % and 5.44 %, respectively, which is a higher indicator in comparison with the traditional yogurt. The possibility of using a food emulsion as part of a yogurt-type product was established. The resulting yogurt with blended oil is characterized by normative indicators of titrated acidity, the number of viable lactic acid bacteria, organoleptic quality indicators and a high content of polyunsaturated fatty acids. The developed yogurt with blended oil will make it possible to expand the range of the milk-containing sour-milk products and it is recommended for the consumption as the finished product as well as for the use as the semi-finished product.

Влияние гидролиза лактозы на свойства йогурта и простокваши

The effect of lactose hydrolysis on the properties of fermented milk products has been studied. The following sour-milk products were used to produce experimental samples: lactose-free milk obtained by enzymatic hydrolysis using «Bonlacta™» (15250 SDLU/g, IFF Nutrition & Biosciences Inc., USA); sourdough consisting of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius subsp. thermophilus (yogurt) and St. salivarius subsp. thermophilus (sour milk/ prostokvasha). Sour milk and yogurt produced with the same starters but with conventional milk were used as controls. Lactose-free yogurt produced had a stronger clot, fewer viable cells, longer fermentation time and lower titratable acidity compared to the control yogurt. The viscosity of the lactose-free product was slightly different from that of the control. The lactose-free yogurt was also found to have a stronger clot and slightly lower titratable acidity. However, unlike yogurt, the viscosity of the lactose-free sour milk was higher than that of the control, and the duration of fermentation as well as the number of viable cells were the same. Nevertheless, both lactose-free products complied with the Technical Regulation of the Customs Union 033/2013

Evaluation of the frequency of consumption of various groups of dairy products by students of the Peoples’ Friendship University of Russia

BACKGROUND: Milk and dairy products are an important component of a balanced diet. Milk and dairy products deficiency contributes to the violation of the main health indicators of various age groups of the population.
 AIM: The purpose of this study was to analyze the frequency of consumption of various groups of dairy products by students.
 MATERIALS AND METHODS: 388 full-time students of the Medical Institute of the Peoples Friendship University of Russia took part in the cross-sectional study. Of all the participants, 185 were men and 203 were women; the average age was (20.42.2) and (21.91.7) years, respectively. Anthropometric measurements were performed according to the standard program. The frequency of consumption of various groups of dairy products was studied using a modified questionnaire on the frequency of consumption of products.
 RESULTS: analysis of the questionnaire on the frequency of consumption of products demonstrated that approximately 14% of the respondents did not consume milk over the past month, about a third cottage cheese, 21% natural sour-milk products and 16% sour-milk products with various fillers. Hard cheeses and pickled cheeses are absent from daily food rations of 7% and 20% of respondents, respectively. Daily consumption was recorded as follows: milk 24% of respondents; cottage cheese 5%; fermented milk products (natural and with flavored) 9% and 8%, respectively; hard cheese 18%. The study also revealed gender differences in the characteristics of consumer preferences: women are less likely to consume cream, sour cream, soft cheese and milk. Among female students, the prevalence of overweight individuals was higher and amounted to 25% (n=50), while among male students 19% (n=35). A modest inverse relationship was found between daily milk intake and body weight, as well as between milk intake and body mass index (r=0.61 and r=0.65, respectively).
 CONCLUSIONS: our study revealed insufficient consumption of milk and dairy products among students. The relationship between the frequency of their consumption and indicators of physical development was noted.

Towards de-dairyfication of the diet?—Consumers downshifting milk, yet justifying their dairy pleasures

Currently, the consumption of liquid milk in Western European countries and the US is declining. At the same time, the consumption of other dairy products, including cheese and sour-milk products, is increasing. Dairy production, along with meat production, is one of the main food sources of greenhouse gases, which cause climate change. Thus, the transition toward more sustainable diets requires a reduction in the consumption of both meat and dairy products. Consumers who do not use milk (e.g., vegans) have received more scholarly attention compared to those who are reducing milk consumption. Our study focuses on Finnish consumers who have reduced the use of cow's milk but have not abandoned dairy entirely. Through qualitative data, we analyze how consumers on the one hand narrate their detachment from using milk and on the other hand justify their ongoing use of dairy products. The results show that consumers began their dietary change by first reducing meat eating, followed by milk. For the consumers, cheese eating was a source of enjoyment that was difficult to resist and to replace with plant-based alternatives, even though they were aware of the animal suffering caused by milk production. Consumers recognized the interdependence between meat and milk production and consumption, yet, at the level of everyday practices, giving up milk proved to be more challenging than giving up meat. We argue that the declining use of fluid milk contributes to the de-dairyfication of eating habits, but obstacles remain in reducing the consumption of other dairy products.

The Use of Milk and Flour Made from Almonds in the Production of Lactic Foods

A nation’s health and mental strength depend on its food consumption which is one of the main conditions for the full functioning of the human body. In modern times, the demand for sour milk products has increased significantly due to their dietary and medicinal features. The research object was pure cow’s milk, almond milk, almond flour, and samples of sour milk products. During the work, a study of the physicochemical and sensory indicators of the raw materials added almond milk, and the finished product was performed. Based on the sensory and physicochemical indicators of the product, the optimal dosages are as 70 % of cow’s milk, 30 % of almond milk, and 1.5 % of almond flour were determined. Based on the above, it is recommended to introduce the developed technology of lactic acid products in production, which will complement the assortment of sour milk products, enrich the chemical composition of the product, and increase the body’s resistance and digestibility.

ԿԱԹՆԱԹԹՎԱՅԻՆ ՆՈՐ ՄԹԵՐՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

Our research aimed to create a novel lactose-free sour milk product. This would be attractive for local producers and give new possibilities for the development of the dairy industry. The new product consists of two ingredients: yogurt and ricotta. Lactose-free yogurt technology has been developed for the first component production. Yogurt with 3 different curds has been produced and subjected to physicochemical and organoleptic testing. Bacterial culture consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were added in quantities of 100 units per 250 liters milk. The dose of lactase enzyme has been determined to decrease lactose content to 0.01 %:0.48 ml/l Ha-Lactase 5200 NLU. Technological parameters have been developed to ensure higher yield and faster protein separation for ricotta production. Three samples with different proportions (yogurt/ricotta) have been produced to obtain a product with a pleasant taste, aroma, and homogeneity for consumers. As a result of the organoleptic examination of the obtained samples, the optimal ratio has been defined as 90:10. Buckthorn puree was used as a natural additive. The food recipe has been developed, energy value and cost value have been calculated, and the titratable acidity of the food has been investigated.

Probabilistic modeling and risk characterization of the chronic aflatoxin M1 exposure of Hungarian consumers.

Aflatoxin contamination can appear in various points of the food chain. If animals are fed with contaminated feed, AFB1 is transformed—among others—to aflatoxin M1 (AFM1) metabolite. AFM1 is less toxic than AFB1, but it is still genotoxic and carcinogenic and it is present in raw and processed milk and all kinds of milk products. In this article, the chronic exposure estimation and risk characterization of Hungarian consumers are presented, based on the AFM1 contamination of milk and dairy products, and calculated with a probabilistic method, the two-dimensional Monte-Carlo model. The calculations were performed using the R plugin (mc2d package) integrated into the KNIME (Konstanz Information Miner) software. The simulations were performed using data from the 2018–2020 food consumption survey. The AFM1 analytical data were derived from the Hungarian monitoring survey and 1,985 milk samples were analyzed within the framework of the joint project of the University of Debrecen and the National Food Chain Safety Office of Hungary (NÉBIH). Limited AFM1 concentrations were available for processed dairy products; therefore, a database of AFM1 processing factors for sour milk products and various cheeses was produced based on the latest literature data, and consumer exposure was calculated with the milk equivalent of the consumed quantities of these products. For risk characterization, the calculation of hazard index (HI), Margin of Exposure, and the hepatocellular carcinoma incidence were used. The results indicate that the group of toddlers that consume a large amount of milk and milk products are exposed to a certain level of health risk. The mean estimated daily intake of toddlers is in the range of 0.008–0.221 ng kg−1 bw day−1; the 97.5th percentile exposure of toddlers is between 0.013 ng kg−1 bw day−1 and 0.379 ng kg−1 bw day−1, resulting in a HI above 1. According to our study, the exposure of older age groups does not pose an emergent health risk. Nevertheless, the presence of carcinogenic compounds should be kept to a minimum in the whole population.

Development of sour milk products based on goat's milk on the example of yoghurt with dietary fiber

The work is devoted to the development of sour milk products based on goat’s milk using the example of yoghurt with dietary fiber (DF). Gum arabic (0.3, 0.7, and 1%) and bamboo fiber concentrate (BFC) with concentrations of 5, 7 and 10% were used as dietary fiber. According to organoleptic, physicochemical and microbiological indicators, two samples of yoghurt with DF were selected, namely: with gum arabic (0.3%) and BFC (5%). It was shown that in terms of physicochemical parameters (acidity, mass fraction of sugar, dry matter content, and kinematic viscosity), these experimental yoghurt samples slightly differed from the control, but corresponded to the standards specified in the regulatory documentation. It was found that the addition of gum arabic contributed to an increase in the protein content in samples 1.1–1.3 by 0.25; 0.57; 0.79%, respectively. It was also noted that the amount of carbohydrates increased in samples 1.1 – 1.3 by 4.44; 10.44; 14.89%, respectively, while there was no change in the amount of fats in these prototypes. With the addition of bamboo fibers, the level of proteins and fats increased in experimental samples 2.1 – 2.3 by 0.71; 1.00; 1.43%, respectively, and by 0.40; 0.56; 0.80%, respectively. Our calculations of economic efficiency showed that the profitability of sales of our yoghurts made with goat’s milk with the addition of DF was 50%, and the profit from the sale of our products was 9,254.05 thousand rubles per year. Thus, a technology was developed for the preparation of yoghurts on goat’s milk with DF for introduction into catering

Potential use of Lactiplantibacillus plantarum strains for fermentation of fat milk

The ability of potentially probiotic strains Lactiplantibacillus plantarum AG9 and AG10 to influence the quality of fat cow’s milk was studied. It was found that L. plantarum strains AG9 and AG10 showed high coagulation ability, actively ferment lactose and accumulate lactic acid. The strain Lactiplantibacillus plantarum AG10 is able to reduce the level of fat during fermentation, which is a show of lipotolytic effect. The texture characteristics of fermented milk produced with the use of these strains are excellent. L. plantarum strains both during and after fermentation survived well in fermented milk, indicating that the milk medium is a suitable substrate for this species. The results obtained at this stage of the study indicate the promising use as a co-culture in the technology of sour milk products.

PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE

Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and components: milk with the mass fraction of fat 3.4 %, skim milk with the mass fraction of fat 0.05 %, direct injection starter Flora C-170, fruit filler “Banana”. Production technology included the following stages: receiving and preparing raw materials, normalization of milk, homogenization, pasteurization and cooling of the normalized mixture, fermentation, ultrafiltration of curd clot, cooling and ripening of the product. The authors conducted laboratory studies of cottage cheese to assess the quality and safety of the resulting product. The products meet the requirements of GOST 32927-2014 for organoleptic indicators: taste and smell, appearance and consistency, colour. The products also meet the needs of the Technical Regulations of the Customs Union (TR CU) 033/2013 “On safety of milk and dairy products” in terms of microbiological and antibiotic content.

Innovative approaches to the development of a new sour milk product

The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied. As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.

Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

Milk consumption is a very important part of consumers’ daily diet due to its positive health effect. The purpose of the paper is to evaluate the market of milk and dairy products. The paper analyzes the development of milk consumption in V4 countries, which was described by using regression functions. The data were obtained from the statistical offices of chosen countries. Based on the achieved results it was found that in Slovakia and Hungary milk consumption is very low, but in the Czech Republic and Poland consumption is recorded in the range of recommended doses and is sufficient. Looking to the future, based on the described trend of consumption, it is possible to assume that the situation in the Slovak Republic will be accompanied by unfavorable developments and in comparison with other V4 countries, Slovakia will consume the least milk and dairy products per capita. Moreover, a questionnaire survey orientated on the level of milk consumption and consumer behavior was conducted on the sample of 518 respondents. Average Slovak consumers consume daily 1 glass of milk, 20 g of cheese, 70 g of curds, and 250 g of sour-milk or other dairy product. Depending on the level of consumption, 3 consumer segments were defined for which different consumer behavior was identified, especially in the issue of factor assessment. In general, however, it is concluded that the quality and price of milk and dairy products are crucial for consumers to make their choice. AcknowledgmentThis paper is supported by the Operational Program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative food, Drive4SIFood 313011V336, co-financed by the European Regional Development Fund.

Microbial Profile of Kurunga and Koumiss (Review Paper)

The review outlines the achievements in the field of research and identification of the kurunga and koumiss microflora. These are mixed fermentation sour milk products with similar healing properties. The paper represents information on the structure of spontaneously formed natural communities of the drink microflora and the probiotic properties of the cultures isolated. It has been found that the cultures isolated are bile- and acid-tolerant, exhibit high exopolysaccharide synthesizing activity, as well as cholesterol-degrading and antibiotic activity. The koumiss’ ability to inhibit angiotensin-converting enzyme is shown.

The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

Determination of amino acid balancing of proteins of sour-milk product for herodietic food

The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5.

ИССЛЕДОВАНИЕ И РАЗРАБОТКА ТЕХНОЛОГИИ КИСЛОМОЛОЧНОГО МОРОЖЕНОГО С ФИТОКОМПОНЕНТАМИ

Recently, the prevention of the spread of alimentary-related diseases is the development and active introduction of functional dairy products using phytocomponents into the population's nutrition structure. Recently, the consumer market for domestic dairy products has changed dramatically. Manufacturers offer the population a diverse range of food products, which differ in chemical composition, functional purpose and consumer properties. The development of fermented milk ice cream technology is an important direction, since fermented milk products are essential sources of nutrients. Experimental studies were carried out at the Department of Food Technologies and Commodity Science of the Don State Agrarian University. The possibility of using phytocomponents in the production of sour-milk ice cream has been theoretically and practically substantiated, a technological scheme for the production of a sour-milk product has been developed, and the sequence of adding dry herbal ingredients has been determined. As a result of the organoleptic evaluation, it was revealed that the organoleptic characteristics of sour-milk ice cream are quite harmonious, the addition of phytocomponents gives a pleasant taste, smell and color. According to the results of the studies, all indicators comply with the requirements of the Technical Regulations of the Customs Union "On the Safety of Milk and Dairy Products". Based on the results obtained, it can be concluded that it is expedient to enrich sour-milk ice cream with phytocomponents of plant origin.

INFLUENCE OF TEMPERATURE AND DURATION OF STORAGE OF FROZEN MILK OF VARIOUS AGRICULTURAL ANIMALS ON ITS TECHNOLOGICAL PROPERTIES

The article presents the results of studies on the influence of temperature and duration of storage of frozen milk of various farm animals on its technological properties. It was found that with an
 increase in the duration of storage of frozen milk, the organoleptic characteristics of sour-milk and protein products produced using this milk slightly decrease, the yield of protein products and the degree of use of dry substances decrease.