Abstract
Currently, one of the priority areas in the field of nutrition for the population, both in Russia and abroad, is the development of food products, including drinks, enriched with biologically active substances, including food and drinks for preschool and school children. Promising enriching additives in various branches of the food industry can be powders and extracts of plant origin obtained from vegetables, berries, fruits, mushrooms, herbs and their processing products, which contain a set of biologically active substances. Currently, there is an increased interest in the use of ingredients from ecologically safe plant materials, which is one of the main sources of biologically active components. For the production of food and drinks, including for specialized purposes, it is rational to use natural plant raw materials. The basis of the work is the high content of natural biologically active compounds in plant food raw materials. The relevance of the work is due to the promising direction associated with the development of food technology for children based on components of plant materials as a source of biologically active substances and compounds. Research has been carried out to analyze the components of plant origin, to obtain prototypes of a baby food product with components of plant origin in order to identify the nature of the relationship between the component composition and the perception of the product when consumed, formulations of products with components of plant origin have been developed, and product samples have been studied.

Abstract
Whey protein hydrolysates (WPH) produced by the protease preparation Pancreatin have good adsorption kinetics and low antigenicity. Such hydrolysates have a number of disadvantages associated with an unbalanced form of molecular weight distribution: bitter taste associated with the presence of peptides weighing more than 1 kDa and increased osmolality (over 540 mOsm/L) associated with the presence of a large amount of free amino acids and short-chain peptides weighing less than 0.5 kDa. Proteolytic enzyme preparation Alcalase makes it possible to obtain whey protein hydrolysates having a molecular weight distribution with a predominant content of peptides from 1 to 5 kDa, which provides a low degree of antigenicity ((1,6±0,2)x10-5) of the hydrolysate and osmolality of 10% solution at the physiological level (no more than 290 mOsm/l). The disadvantage of the hydrolysate obtained using Alcalase is the bitter taste associated with the presence of hydrophobic peptides in the hydrolysate. The influence of different technological methods for the correction of the taste parameters of hydrolysates obtained with the help of Alcalase was investigated. It was found that when using additional hydrolysis with exopeptidase, the content of free amino acids and short-chain peptides with a mass of less than 0.5 kDa increases, which impart an undesirable taste to the hydrolysate. Membrane filtration makes possible the selective removal of peptides with a mass of more than 3 kDa, which reduces the severity of the bitter taste, but leads to the loss of some of the protein substances in the retentate. Composing mixtures of hydrolysates with different molecular weight distributions of hydrolysis products makes it possible to obtain a mixture containing no more than 4% of peptides weighing more than 5 kDa and no more than 40% of free amino acids and short-chain peptides weighing less than 0.5 kDa, which provides almost neutral organoleptic characteristics of the obtained mixtures.

Abstract
Baby food products differ in a wide variety, depending on the type of raw materials used, nutritional value and degree of grinding, age group of children. An important place in the balanced nutrition of a child is occupied by canned products that based on plant raw materials, intended both for feeding young children and for children of preschool and school age. Puree of fruits and vegetables, juices, nectars, fruit drinks, berry juices and other drinks are the most common types of such products. These foods make up an essential part of the baby's diet because they preserve the valuable, easily digestible nutrients contained in fresh fruits and vegetables. At the same time, it is important to guarantee the safety and high quality of baby food along with the provision of the necessary nutrients for children. Requirements for the safety of canned products based on plant raw materials, including for baby food, are set in the technical regulations of the Eurasian Economic Union - EAEU (until 2015 - the Customs Union): TR CU 021/2011 "On food safety" and TR CU 023/2011 "Technical regulations for juice products from fruits and vegetables". The quality indicators of these products are set in interstate and national standards included in the lists of international and interstate standards; in the absence of these standards, the indicators are set in national (state) standards. Compliance with the requirements of technical regulations is ensured and an assessment (confirmation) of compliance of objects of technical regulation is carried out as a result of the application of these standards. Identification of food products is carried out during the assessment (confirmation) of conformity using the standards included in the lists. A competent identification procedure makes it possible to promptly prevent the release of low-quality or falsified baby food products into circulation. The provisions of interstate standards for canned baby products on a fruit and vegetable basis: puree, juices and nectars are analyzed in the article.

Abstract
Dairy products play a very important role in the nutritional system of modern man, helping to reduce the incidence by increasing the body's immune status. Among the most common and consumed dairy products is yogurt. Despite the rather wide and varied assortment on the market, there are no yogurts based on combined milk of various farm animals. The actual direction is the use of cow, goat and mare milk in mixed compositions, which entails expanding the range of various fermented milk products with high biological value. To develop a high-quality sour-milk product, special attention should be paid to the leaven used, taking into account the balance of the main parameters: ripening speed, consistency and taste of the finished product. The aim of the study is to select the starter culture for yogurt based on combinations of cow, goat and mare's milk. In the course of the research, combinations of the milk base for yogurt were developed and justified, indicators of the nutritional value of raw milk and compositions based on it were determined, starter cultures were selected for direct application yogurt. Each composition was fermented with each of the selected starter cultures. The basic parameters of the process of fermentation of yogurt are determined: the time of fermentation, the acidity of the finished product, organoleptic characteristics. As a result of the studies, it was found that the most optimal starter culture for all milk combinations is JOINTEC 203 (CSL) sourdough, which gives the yogurt a soft, mildly acidic taste, a pronounced pleasant aroma and normal viscosity with an optimum fermentation time of 4-4.5 hours.

Abstract
In the food industry, the problem of whey processing is still acute, which in most cases is perceived as a low-value waste of dairy production. The change in this negative trend was facilitated by numerous domestic and foreign studies in the field of the complex use of whey components, most of which are devoted to whey proteins. Whey proteins have a balanced composition, and unlike casein proteins, they are better absorbed by the human body. When creating products based on whey, the problem of rapid spoilage of a potential product due to the predicted increase in acidity inevitably arises, which also limits the possibilities of its processing. To prevent grown-up of active acidity, various techniques are used: high-temperature processing and the addition of preservatives. However, neither the first nor the second method is not able to fully provide the benefits and safety of the product when consumed, and it becomes necessary to search for new ingredients, when using which the balance of benefits and safety will be observed. These ingredients can be extracts of spicy herbal, which have antimicrobial and antioxidant properties. However, spicy plants have a very specific, pronounced taste and aroma, and it is necessary to be very careful in determining the dose of their introduction. The work shows that with an increase in the amount of the added extract, an increase in the acid-suppressing effect is also evident, but at the same time, sensory properties deteriorate. The authors carried out a detailed organoleptic assessment of whey protein concentrates with added extracts of ginger, lavender, cinnamon and star anise. When developing the rating scale, all the features of the flavor range of the added herbal extracts were taken into account. The performed sensory analysis made it possible to select the spice extract, which is planned to be used in the future in the development of a fermented whey product based on whey protein concentrates, namely, lavender extract at a dose of 1.0%.

Abstract
Functional food products are considered as a special group of products for healthy, rational nutrition. New developments of the specialists of the Scientific and Practical Center of the National Academy of Sciences of Belarus' for Food are described in the field of enriched food products in various branches of the food industry.

Abstract
In the practical aspect of consumer value of a food product is defined via its structure as a set of structural elements, which are highlighted: the nature of sensory perception of the product; correlation of the stated nutritional value of the product and submission of the consumer's utility; the consumer confidence in food product safety; the storage capacity of the product; packaging of product; the cost of purchasing and using the product [1]. Each of the structural elements can be divided into structural units and subunits with varying degrees of detail. A product with a "high consumer value" satisfies the consumer according to a set of structural components, the priorities of which are set by a specific consumer (or group of consumers). In this regard, the evaluation of the same product by different consumers may differ significantly; a product that has a high value for one consumer may not have the same value for another consumer. With this in mind, we should not talk about "high", but about "adequate" consumer value of a food product, defining it as "a measure of compliance of the properties of the purchased food product with the consumer's expectations for a set of significant structural components".

Abstract
The article discusses aspects of the relationship between the consumer value of food products and the transfer processes that reflect the systematic nature of food production. There are six components that characterize the structure of consumer value and the processes of physical, environmental, and psychological transfer, in a complex and interrelation that characterize systemogenesis. At the same time, physical transfer is associated with technological transfer and the technical level of production; environmental - with "organoleptic production"; psychological - with the personal and intellectual characteristics of the Manufacturer. It is shown that the nature of the relationship between the structural elements of consumer value and the transfer processes is manifested in explicit, implicit, and latent forms. The obvious connection of the structural element associated with the characteristic parameter of the transfer process; the implicit relationship is characterized by the specific structural element, mediated by other structural elements; latent is recognized as the need to link the characteristic parameter of the migration process with a certain structural element. Numerical evaluation of strength of structural elements with the transport processes indicates the priority of physical and mental transfer at the stage of production of products with high consumer value, and the psychological transfer is determined by the behavioral setting of the Producer to ensure consumer value of its products by characterizing complex structural elements.

Abstract
The increasing number of people, especially children, suffering from a disease associated with the lack of an enzyme for breaking down lactose, actualizes research aimed at developing specialized foods. The most popular research data are in the field of infant nutrition. Diet therapy is the only and proven way to treat this disease. This is primarily due to the physiological and metabolic characteristics of the child's body. For dietotherapy, specialized products for baby food (low-lactose and lactose-free mixtures) are used with a reduced content of lactose or completely excluding this carbohydrate from the composition. To reduce or completely remove lactose, such technological and biochemical methods are mainly used, such as: fermentation of the milk mixture with a special ferment; enzymatic splitting of milk sugar; membrane processing of milk raw materials. According to the analysis conducted on foods for children with lactase deficiency, specialized nutrition is mainly provided for children of the first year of life. However, there are no products of this category for feeding children of preschool and school age. The purpose of the research was to study the process of enzymatic hydrolysis of lactose using enzyme preparations and to study the composition of the obtained samples of low-lactose milk. When conducting research, milk with a mass fraction of fat was used: 1.5% and 3.2%. The enzyme preparation beta-galactosidase of fungal origin was selected for the hydrolysis process. According to the research results, it should be noted that in a sample with a lower fat content, the processes of lactose hydrolysis occur most intensively, which is important to take into account when developing specialized products. According to the research results, samples of low-lactose milk with a mass fraction of fat less than 0.22% and 0.1% were obtained.

Abstract
Dietary protein is one of the most important organic substances in the human diet, and for the elderly, the consumption of the optimal amount of protein balanced in amino acid composition helps to maintain normal body weight, physical performance and improve the quality of life. The article presents research data aimed at studying the possibility of using beef hydrolyzed protein in milk-based product formulations. Indicators of the amino acid composition of beef hydrolyzed protein are given. The calculated data of the amino acid scores of mixtures of cow's milk with the added protein ingredient in various dosages are presented, which allow to establish the most optimal amount of the introduced ingredient. Based on experimental studies of the amino acid composition of milk and a mixture of milk with added protein ingredient, it was found that the most optimal is the use of animal protein in an amount of 1 gram. The fundamental possibility of using beef hydrolyzed protein in combination with cow's milk when creating formulations of products for gerodietetic nutrition has been established, subject to further study of technological characteristics, quality indicators and some adjustment of organoleptic indicators.

Abstract
The enrichment of food products with complete proteins improves the amino acid composition and increases the biological value of the product. Having a number of important functional properties and purposefully affecting the protein phase of milk, they are able to form certain types of protein dairy products. During the production process, milk-protein concentrates (MPC) acquire new properties, such as: increasing the solubility of milk proteins, water-binding and emulsifying abilities, which significantly expands the scope of their application. Milk protein concentrates are widely used in the production of various food products both in the domestic market and abroad. European manufacturers have long and very actively used milk proteins, moreover, in completely different sectors of the food industry. The use of milk protein concentrates in dairy products allows us to normalize protein products, stabilize product quality and increase viscosity. The production of milk-protein concentrates in Russia is practically absent, which is probably due to the fact that many enterprises produce concentrated milk protein at their enterprises for their own production, and not for sale. The main importers of milk proteins are currently countries such as Switzerland, Australia, France and New Zealand. Milk protein concentrates play a special role in the production of baby food. They are both a casein and whey protein provider. Depending on the purpose of the product, MPC may contain either whey proteins, or casein, or a combination thereof. To obtain milk protein concentrates used in baby food, membrane methods are widely used. The combination of membrane methods for processing dairy raw materials opens up new opportunities in the field of milk-protein concentrates with the necessary properties, carbohydrate and mineral composition. The use of membrane methods makes it possible to isolate milk proteins almost in their native form without the use of chemical reagents and other auxiliary expensive materials. We conducted research on the composition of milkprotein concentrates obtained from skim milk, whey and their combination. Physicochemical properties, amino acid and mineral composition of MPC samples were studied. The results obtained indicate that milk protein concentrate obtained from skim milk, raw whey or a mixture of these by membrane treatment methods contain all the essential amino acids, macro- and micronutrients, which justifies their use as a component for baby and diet foods.

Abstract
The article presents the results of testing of new types of products - cereal-based beverages for feeding young children according by physical and chemical, microbiological and organoleptic indicators, to confirm the sterilization regimen used, ensuring the production of safe and high-quality products. Method of operation consists in conducting studies to confirm conformity of sterilization modes, used in the production of a grain-based beverage submitted for testing, the requirements of industrial sterility, according to the "Technical Regulation on Product Safety" TR TS 021/2011. Tests were carried out at the Russian Research Institute of Canning Technology (Vidnoe, Moscow region). To fulfill the task in production conditions, OJSC "Gardens of Pridonya" (Volgograd) developed an experimental-industrial batch of a new type of drink in the amount of 1200 packages, in order to confirm the compliance of manufactured products with the requirements of regulatory documentation on quality and safety indicators. From the produced batches of beverages, experimental samples were selected, which were subjected to analyses to determine physical and chemical and microbiological indicators, as well as organoleptic characteristics. The obtained test results of a new type of drink make it possible to conclude that the use of the developed sterilization mode in its production, complying with the requirements of production technology, ensures the production of a drink with the specified physicochemical and organoleptic characteristics that meets the requirements of industrial sterility, in accordance with the regulations of TR TS 021/2011 "On Food Safety" and current regulatory documentation. Therefore, the presented sterilization regime meets the necessary requirements and can be confirmed for its use in the manufacture of preserves "Oat drink specialized for the nutrition of young children (older than 8 months)", manufactured according to Specification 10.86.10-027-48066304-2018.

Abstract
Since canned fruit for baby food is a corrosive medium, when choosing metal packaging and closures, it is necessary to take into account their corrosion resistance. For corrosion studies, foods are usually replaced with model media to ensure convergence of results. The purpose of this work is to study the tinplate corrosion process in organic acids solutions that are part of fruit preserves for baby food - citric, malic and tartaric. The uniform corrosion and pitting rates were measured using the "Expert-004" corrosimeter using the methods of polarizing resistance and zero-resistance amperometry. According to the results of the research, it was found that the process of tinplate corrosion in 0.25-1.50% solutions of malic and tartaric acid is characterized as uniform corrosion - the pitting rate is 5-10 times less than the uniform corrosion rate (1.11-3.66 microns / year and 7.53-29.50 microns / year, respectively). The kinetics of tinplate corrosion in a three-component solution containing citric, malic and tartaric acids is similar to the kinetics of the process when interacting with single-component solutions. An additive effect is also observed for three-component solutions - the calculated additive value of the uniform corrosion rate for a three-component solution corresponds to the obtained experimental value. It was found that it is advisable to use an aqueous solution of the following composition: 0.50% citric acid + 0.50% malic acid + 1.50% tartaric acid as a model corrosive medium that simulates fruit preserves for baby food.

Abstract
The use of natural ingredients is one of the developing modern trends in the field of healthy nutrition, and their introduction into food recipes allows you to increase the nutritional value due to biologically active substances that are included in their composition (for example, vitamins, macro - and micronutrients, polysaccharides, polyphenols). The article presents data on the nutritional value of the pulp from the baobab fruit powder, the technological scheme for its production, the results of research on a number of organoleptic, physical, chemical and technological properties of mixtures of powder with drinking water and milk with a mass fraction of fat of 1.5%. The results of determining the active acidity of water, milk, "water-powder", "milk-powder" mixtures with different mass content of powder in the mixtures are presented. It was found that when the mixture is heated to 70 oC inclusive (without exposure), protein coagulation is absent; when heated to 80…85 oC, the milk protein coagulates. This creates problems when pasteurizing the milk mixture at above 70 °C with the exposure of the mixture, or when using higher temperature treatment modes. In order to identify the possibility of using baobab pulp powder as an ingredient in the preparation of a fermented milk product, a comparative experiment was conducted on the fermentation of milk without adding a powder and a milk mixture (fat mass fraction - 1.5%; protein mass fraction - 3.1%; carbohydrate mass fraction - 4.7%) with baobab pulp powder.

Abstract
The article deals with the issues of butter technology for nutrition of preschool and school children that meet the requirements of modern nutrition. In this work, two schemes have been identified in the technology for butter production for baby food: the traditional one in butter production by the method of converting high-fat cream and using a new instrumental scheme that allows the process to be carried out in a maximally closed flow using high-temperature modes of processing high-fat cream. The production of butter in a maximally closed flow ensures a high level of product quality, protection of high-fat cream and finished product from secondary contamination, and obtains microbiological safety indicators that meet the requirements of GOST 33633-2015 "Butter for baby food. Technical conditions". The developed scheme for butter production for baby food differs from the traditional use of modern buttermaking equipment and a change in the temperature regimes of individual technological operations due to the optimization of the technological process and modification of the used equipment. The new scheme is acceptable for any dairy enterprise. At the same time, it will be necessary to replace individual devices included in the set of butter production lines existing at factories by the method of converting high-fat cream.