Abstract
A consistent combination of different methods of dehydration is one of the promising directions in the organization of the production of concentrated, condensed and dry dairy products. This ensures the desired quality of the final product at the lowest possible energy consumption. Calculations of such multi-stage processes, due to their high complexity, are constantly the subject of ongoing research. The purpose of this paper is to assess the effect of the stages of dehydration in the production of concentrated, condensed and dry dairy products on the energy intensity of the process. The objects of the study were liquid, concentrated and dry dairy products, as well as the parameters of their dehydration processes. Conducting the drying process in two stages allows you to get energy savings of up to 10-15 %. Pretreatment of the initial product by membran methods (ultrafiltration, nanofiltration, reverse osmosis) also makes it possible to obtain a certain gain in energy consumption. In relation to the spray drying of dairy products, a process is widely used, including the preliminary concentration of the initial product by one or another membrane method, the thickening of the product by vacuum evaporation, spray drying with hot air to a humidity 2-4 % higher than the required, the final drying of the product in the "pseudo-boiling" layer to the required humidity and, finally, the cooling of the product also in the "pseudo-boiling" layer. Based on the conditions of the material and energy balances, an expression is obtained for estimating the unit costs in the process of multi-stage dewatering, which allows for a comparative assessment of the costs of producing dry dairy products, determining the feasibility of its creation or reconstruction, based on the planned processing volumes and financial capabilities. The target functions describing the dewatering process should be considered functions describing the change in product moisture, the specific energy consumption for processing the product, and the quality of the final product.

Abstract
The identification of food raw materials used for food production is an important aspect of human health safety. Development of allergic reactions, intolerance to certain food components, etc. are the reason for placing information on the composition of food products on the label inscription. Species "purity" can also be attributed to the important factors in assessing food products. This indicator must be taken into account not only as a detection of product counterfeiting with cheaper raw materials, but also for the safety of the end consumer. To identify the species composition of milk and dairy products, the method of polymerase chain reaction is quite successfully used. The development of this method has led to the emergence of various approaches to its use. One of which is the multiplex polymerase reaction method, which allows simultaneous amplification of various DNA sequences. That allows you to use this method for the simultaneous determination of two or more species of farm animals during one PCR analysis. In this work, the possibilities of using multiplex PCR for the identification of milk and dairy products were shown. It was shown that during one analysis, specific primers characteristic of three species of animals: cow, sheep and goat are determined. The applied technique was also used on heat-treated dairy products, as a result of which the possibility of using multiplex PCR for the analysis of such products was established. The detection limit for PCR analysis was 0.1 %.

Abstract
The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

Abstract
The paper presents the results of studies of a dry milk mixture for functional purposes, stored for 6 months at aggravated temperature conditions (20±2) °С, (35±2) °С, (55±2) °С and at a constant relative air humidity of 85 %. As a result, it was noted that the use of a storage temperature 55±2 °С allows confirming the declared shelf life of the product, taking into account the reserve coefficient, since it is at this storage temperature that a change in indicators of oxidative deterioration, protein hydrolysis and organoleptic indicators, which were assessed by descriptor profile method according to GOST ISO 16779-2017.

Abstract
Interaction with other people the mechanisms of adhesive contact, the study of the adhesive ability of different substances and the control of adhesion in various technological processes and ensuring the necessary adhesive strength of joints is a multifaceted problem in the fields of engineering and technology. The article discusses the concept of "adhesion" and the basic theory of adhesion coupled interactions, based on various approaches.Molecular, which is also called adsorptive; diffusion, mechanical, chemical, electrical, relaxation, weak boundary layer. There is no universality in explaining certain processes of the formation of adhesive joints.Adhesive joints formed during milk processing are undesirable and lead to product losses and a violation of the sanitary and hygienic state of production. This is due to the formation of protein, fat and combined contaminants on the surfaces of various equipment. Accordingly, deep scientific and practical research is required both to study the mechanisms of the formation of adhesive joints and to remove them.

Abstract
The article summarizes the latest theoretical approaches to the regulation of thermal reactions of denaturation and aggregation of whey proteins, including physical, chemical, enzymatic, as well as combinations of various methods. Describes the behavior of modified whey proteins during heat treatment. Among the methods of physical modification, the existing technologies for processing whey proteins using ultrasound, as well as processing proteins under high pressure in combination with preheating are given. The review emphasizes that any chemical modification of whey proteins is carried out by disrupting the protein structure by blocking free sulfhydryl groups. Methods for increasing thermal stability are presented, such as the creation of protein-polysaccharide complexes that exhibit the characteristics of pseudoplastic fluids at a pH close to the isoelectric point. The review notes the ability of the glycation reaction to also increase the thermal stability of whey proteins. The prospects for enzymatic modification of whey proteins in the food industry are emphasized, which contribute to an increase in both thermal stability and solubility of proteins at acidic pH values due to the loss of secondary structure. The possibility of using hydrolysis products with a solubility close to the isoelectric point in the technology of beverage production is noted. It is of interest to increase the efficiency of enzymatic hydrolysis of whey proteins due to fractionation of whey hydrolysates using ultrafiltration. Fractionation products, namely permeate with low molecular weight peptide fractions, are predictable potential ingredients in beverage technology. Of practical interest is the production of heat-resistant drinks with a high content of whey proteins.

Abstract
The article discusses the processes of formation of adhesive deposits that change the physicochemical properties of surfaces and present certain problems for removal in the processes of sanitization. The analysis of the main factors influencing the work of adhesion of dairy products to the substrate is presented. The values of the surface tension of reconstituted dairy products - adhesives at room temperature were determined and the work of adhesion on substrates (glass and stainless steel) was calculated. The study aims to measure and compare the adhesion performance of various dairy products in relation to a stainless steel substrate using contact angle and surface tension.

Abstract
Membrane processes are widely used in modern dairy production, as they help to maximize the use of raw materials and improve the quality of end product. At the same time, they are easily integrated into the classical technological chain. Further improvement of the baromembrane concentration of dairy raw products technologies and the use of the genetic approach to the formation of its technological properties is an urgent scientific study today. The aim of this work was to study the regularities of the ultrafiltration process of skim milk obtained from the milk of cows with genotypes AA and BB according to the CSN3 gene. The object of research was skim milk obtained from milk from black-and-white cattle with homozygous genotypes for the CSN3 gene (AA and BB). Milk concentration was carried out on a pilot plant with polyethersulfone membranes with a retention threshold in molecular weight of 50 kDa at a temperature of 15…20 °C and a volumetric concentration factor of 3.5. As a result of the research, a regularity of the decrease in the rate of the ultrafiltration process was revealed due to the greater efficiency of concentration of mass fractions of protein and dry matter of skim milk obtained from milk of cows with the AA genotype according to the CSN3 gene in relation to milk from cows with the BB genotype.

Abstract
Fermented milk products are gaining popularity all over the world due to their useful and functional properties. The problem of the development and widespread use of fermented milk products becomes of great importance during a pandemic and an ecological crisis. The beneficial properties of fermented milk products depend on the composition of the starter cultures used for their production. The type and quantity of strains used in the starter culture determine the bifunctional effect of the probiotic fermented milk product. Of the lactic acid bacteria, Lactobacillus is the most studied probiotic genus with a wide range of physiological and biochemical properties. For the development of a fermented milk product, an association of starter cultures was used, consisting of Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1, and Lactobacillus acidophilus H-9 in a ratio of 1: 6:1, which has a functional potential. The work scientifically substantiates the technological modes of production of a probiotic fermented milk product using the above-mentioned association of cultures, which ensures the fermentation of pasteurized skim milk in 7-8 hours with the introduction of 5-7 % inoculum, providing certain organoleptic characteristics. In this case, the cells number of probiotic cultures for L. acidophilus H-9 is 1.1x108 CFU/cm3, for L. reuteri LR 1 (2.1±1.3)x108 CFU/cm3, for L. rhamnosus TR (1.37±0.98)x108 CFU/cm3. It was shown that the developed fermented milk product has an antagonistic activity to S. aureus ATCC 6538 and Salmonella typhimurium NCTC 00074, as well as antioxidant and ACE-inhibiting activity, which characterizes its bifunctional properties. The diameter of the growth inhibition zone for S. aureus ATCC 6538 is 15.25±0.35 cm and for Salmonella typhimurium NCTC 00074 10.5±0.71 cm. The antioxidant activity of the developed product is 570.64±18 ?mol TE/mg, and ACE inhibitory activity IC50 1.23±1.6 mg protein/cm3.

Abstract
The issues of environmental protection and improvement of the ecological situation are becoming global in nature. The number of synthetic polymeric materials produced from Russia and foreign countries is constantly increasing, which makes us think about approaches to the development of modern biodegradable polymeric materials from completely renewable plant materials. One such material is a linear aliphatic biopolymer made by hydrolysis of lactic acid: polylactide (PLA). This article presents the results of studies on the biodegradability of PLA-based polymeric materials when composted for 3 months.

Abstract
Whey proteins are often used in various sectors of the food industry, in particular, due to technological properties such as foaming, emulsification, gelation. The presence of a free thiol group in beta-lactoglobulin, the main protein of milk whey, determines its reactivity, including the ability to foam. The ability to form foams and foam stability do not always correlate, as they occur under the influence of various intermolecular interactions, in many respects these properties depend on the molecular weight distribution of proteins (MWD), and, therefore, biocatalytic conversion can be considered one of the tools for their regulation. The work investigated the physicochemical properties of whey protein hydrolyzate and products of its fractionation on an ultrafiltration membrane. The analysis of the effect of MWD on foaming and foam stability has been carried out. Evaluation of MWD showed a high content of low molecular weight peptides (95.8 %) in the permeate in comparison with the initial hydrolyzate (43.34 %). The multiplicity of foam and the foaming ability of all samples was approximately at the same level in the range of 2.9-3.1 conventional units and 65.5-67.7 %, respectively. In this case, the highest value of foam stability corresponded to the permeate (125 min.). The worst resistance indicators were found in samples of hydrolysis and its concentrate. Based on the data presented in the article, it can be concluded that the high foaming capacity of both concentrates and hydrolysates does not ultimately guarantee the production of stable foam masses, while in order to obtain stable foam masses with a high foam expansion, protein solutions must be present a large number of peptides with a molecular weight of less than 5 kDa or more than 10 kDa.

Abstract
The article presents the results of experiments, according to which the generally accepted concentrations 0.5; 1.0; 1.5 % of working alkaline solutions are characterized by a higher surface tension than water. The introduction of a complexonate into solutions of alkaline electrolytes has practically no effect on these indicators. In this case, the degree of removal of deposits from the contact surface is achieved by 14-17 %, depending on the concentration of alkali metal hydroxide. Based on the results of determining the surface tension and emulsifying abilities of various types of surfactants, the most rational of them were identified. To remove deposits with a predominant content of the protein fraction and functional additives, the emphasis should be on the use of nonionic surfactants with the lowest surface tension at alkaline base concentrations 1.7-2.5 %. In the presence of significant deposits of the fat fraction and functional additives, it is necessary to use anionic surfactants in a mixture with special dispersants that reduce the foaming ability of washing solutions. The concentration of alkaline components in the washing process can vary within 0.5-1.2 %.

Abstract
The purpose of this work is to determine the patterns of changes in the antioxidant properties of an enriched fermented milk product with an increased relative biological value during storage. At this stage of the study, the main task was to determine the anti-radical activity (ARA) of the product during storage at the beginning and at the end of the shelf life, taking into account the reserve factor (1-30 days). In addition, to identify the effect of heat treatment on the ARA of grape seed extract Vitis Vinifera L., which is an enriching ingredient, the extract was added before and after pasteurization during the development of prototypes. The obtained data showed that the duration of storage has a significant effect on the anti-radical activity of the product, since it decreased by 30.7-34.2% by the 30th day, while the effect of heat treatment on the ARA properties of the introduced grape seed extract is insignificant.

Abstract
The aim of this work was to investigate heat impact on fatty acid content in milk. Research objective was to determine fatty acid content of raw, thermized, pasteurized, and ultrapasteurized milk. Technological factors, including transportation conditions were demonstrated to affect milk fat condition. Significant alterations in fatty acid content of thermized milk (65 °С, 30 sec) vs raw milk were established during 4-7hr transportation. Multiple decrease in mass weight of docosahexaenoic, eicosapentaenoic, tricosanoic, Lignoceric, eicosatrienoic acid was observed. Considerable changes in concentrations of eicosadienoic and behenic acids were noted. Free fat in dry matter was increased 1.4-1.5 fold, peroxide number that defines accumulation of primary fat oxidation products (peroxides RO2, hydroperoxides - ROOH) - 1.3-1.7 fold. Anisidine index illustrating secondary oxidation products was not significantly different than the same value of raw non thermized milk. Acid index values that define free fatty acids produced during enzymatic hydrolysis of fat in raw, thermized, pasteurized, and ultra-pasteurized milk were studied. It was established that the amount of free fatty acids raised with increase in shelf-life of pasteurized milk (shelf-life 6 days). It was accompanying by decline in biological value of the product. In ultra-pasteurized milk (shelf-life 9 mo) original value of acid index remained unchanged in the first 3mo from the production date. Based on our research, we can assume that pasteurization temperature (76…95 °С) does not have significant impact on lipase enzyme activity, which hydrolizes milk fat increasing amount of free fatty acids. Temperature of ultra-pasteurization (137 °С, 4 sec) decreases enzyme activity that maintains free fatty acid formation at certain point of time, preserving freshness and quality of milk. Modifying milk heat treatment mode, fat hydrolysis process can be inhibited and biological value and quality of milk can be preserved.

Abstract
Rennet-induced milk gels are crucial for the production of a number of products. The formation of their structure can be objectively characterized only with the use of instrumental measurements of rheological parameters. The article presents the results of the experiment on determining the ability of milk systems with different dry substances concentration to rennet clot using rotational viscometry. This method is based on the analysis of changes in the dynamic viscosity indicators during the milk coagulation and its UV and NF retentates, followed by a comparative graphical assessment of the gelation kinetics and maximum clots viscosity. In our experiment, we used Brookfield viscometer. The presented data confirmed the effectiveness of the proposed methodological approaches for the comparative assessment of the ability to rennet coagulation of milk and its concentrates obtained by different methods of baromembrane treatment. A great prospect has been obtained in studies on the study of the activity and doses of milk-clotting enzymes and, the selection of the optimal temperature-time regimes of rennet clotting of milk systems with the prediction of their structural and mechanical parameters.

Abstract
For the manufacture of biodegradable films and coatings, raw materials based on plant and animal proteins are widely used. Whey proteins, as well as their hydrolysates, can be successfully used to create food films with functional properties. The existing disadvantages with respect to the mechanical properties of packaging films and coatings can be overcome using physical or biochemical methods of influencing the protein cluster due to the ability of globular proteins to unfold and bind to new polymer structures under certain conditions. According to the literature, this is due to the ability of thiol groups of cysteine residues to form both intra- and intermolecular disulfide bridges. The article presents the results of a study of the dependence of the strength properties of films based on modified whey proteins on the molecular weight distribution profile of peptides. The data on the method of obtaining a hydrolyzate of whey proteins with a high content of low molecular weight peptides less than 5 kDa in size are presented. The dependences of the depth of hydrolysis of whey proteins on the duration of enzymatic conversion and subsequent ultrafiltration concentration were obtained. The successive effect of enzymatic treatment and ultrafiltration concentration on the protein cluster resulted in the production of a permeate with a protein content of 2 % and a fraction of peptides with a low molecular weight of 95 %. It was shown that the presence of low molecular weight peptides in the films promotes an increase in the breaking stress at break and elongation by 86 and 50 %, respectively, in comparison with the film based on non-hydrolyzed whey proteins.