OPTIMIZATION OF THE TECHNOLOGY FOR THE PRODUCTION OF COMBINED DAIRY PRODUCTS

Abstract

The article analyzes the current state and prospects for the production of combined dairy products in the country and globally. It has been established that a new trend, functional nutrition, is rapidly developing worldwide. Among functional and enriched food products, the largest share (55 %) belongs to dairy products. Consumers eagerly consume milk-containing products with low fat content, the presence of fruit and berry pieces, short shelf life, and enrichment with vitamins, pro- and prebiotics, minerals, and various beneficial microflora, with an optimized balance of calcium, potassium, sodium, and phosphorus. Consequently, there has been a recent increase in the variety of dairy products through the addition of new types of both animal and plant raw materials rich in beneficial substances that enhance the nutritional or taste properties of curd products.The article examines existing and modern technologies for the production of combined dairy products. Contemporary technologies for producing curd desserts with the addition of plant- based raw materials are based on the use of various plant components such as grains, vegetables, and fruits. The use of plant raw materials offers several advantages, including reducing the cost of the combined dairy product, increasing its nutritional value, and improving its taste properties.The study evaluates the nutritional and biological value, chemical composition, and organoleptic characteristics of fruit and berry components, specifically persimmons, and their impact on the quality of curd products. A fruit filler recipe based on persimmons has been developed for the production of curd products. A recipe for a curd product combining fermented curd and persimmon-based fruit filler has also been created. The organoleptic, physicochemical, and microbiological properties of curd products with different percentages of persimmon fruit filler were studied. A principal technological scheme for producing curd products based on fermented curd and persimmon fruit filler has been developed, and optimal production parameters have been determined. The economic feasibility of producing the proposed combined dairy product has been demonstrated. Recommendations for manufacturers on producing combined dairy products are provided.