Key words
jelly, amaranth grits, technology, durability

Abstract
From the depths of centuries, jelly came to the table of modern man. Centuries ago in Russia, jelly, prepared by boiling pre-fermented flour infusion, was included in the daily diet of peasants. Time passed, with the development of trade, new raw materials appeared and, as a result, new recipes for a favorite dish. Nowadays, the term "jelly" is most often understood as a soft drink of a viscous (mucous) consistency (usually sweet). Due to the composition and physico-chemical properties of jelly, they have a beneficial effect on the human body and are recommended for use in a number of diseases, as well as for preventive purposes. The purpose is to study the technological characteristics of amaranth grain processing products, working out the technological parameters of jelly production and assessing its quality. The objects of the study were two samples of amaranth grits (TU 9293-004-77872064) from amaranth grain of the Voronezh variety: native and heat-treated on an IR installation and samples of drinks obtained on their basis. Both samples of amaranth grits were pre-ground at the laboratory mill LMZ-1. The following parameters were determined in the obtained fractions: the content of water-soluble protein (Lowry method), starch (Evers method). Organoleptic and physico-chemical parameters were determined in samples of drinks of viscous consistency (GOST R 56558-2015). Drinks of viscous consistency based on amaranth flour are being developed to expand the range of non-alcoholic products and to have a beneficial effect on the physiological functions of the body. The way to solve this problem is to obtain a viscous base, enrich drinks with vitamins (apple juice), as well as the use of gluten-free raw materials - amaranth grits, which favorably affects certain physiological functions of the body in the presence of metabolic disorders. Based on the experimental data obtained, a technology for the production of drinking jelly has been developed, the peculiarity of which is that a viscous base is prepared separately, into which flavor-aromatic raw materials are added to form the taste and aroma.

Key words
mare's milk, koumiss, proteins, essential amino acids, amino acid score

Abstract
The purpose of the work is to study the quality of mare's milk in all agricultural enterprises of Yakutia and to increase the volume of milk and koumiss production. Mare's milk of the Yakut mare and mare's milk from mare's milk of LLC Konevod "Berte" of the Khangalassky district of Yakutia was studied. Amino acid analysis of milk and koumiss samples was carried out by ion chromatography on an analyzer of the Czech company "Microtechna". The results of the study of essential amino acids show that the highest content of essential amino acids is contained in koumiss 787 mg / g, in milk 662 mg/g. The biological value of milk was estimated according to the method of Lipatov N. N. and Rogov I. A. by the coefficients of differences in amino acid score (CRA) and biological value (BC). Amino acid score is a method of determining the quality of protein by comparing amino acids in the studied products with the proteins of the reference. Studies of amino acid score have shown that the protein in the studied samples of milk and koumiss is characterized by a full-fledged composition, the biological value of koumiss samples exceeds milk by 6.8 %. The biological value of lipids in dairy products is characterized by the composition of fatty acids. The coefficient of biological balance of lipids when calculated according to three parameters for milk and koumiss is in the range of 0.77-0.79, which corresponds to the "good" rating on the E. K. Harrington desirability scale. The results of the study of mare's milk and koumiss confirm their high biological value. Mare's milk can be recommended for the production of dairy products for children and dietary nutrition and sell them to children's institutions and institutions of the Ministry of Health of the Republic of Sakha (Yakutia).

Key words
thermogravimetric analysis, dehydration, destruction, adsorption, endothermic effect, binding energy

Abstract
Gingerbread products are multicomponent systems in which forms of moisture bonding play a significant role. The water in the gingerbread is in different states. When studying the properties of gingerbread and their ability to preserve freshness, a large role is assigned to both the quantitative ratio of free and bound moisture, and the distribution of bound moisture between the biopolymers of the product. To study the effect of vegetable additives on the moisture ratio of various forms of bonding in gingerbread, the method of differential thermal analysis was used, which is based on recording the thermal effects of chemical transformations occurring under conditions of a given temperature action. Using this method, it is possible to analyze the change in the state of substances during heating. Thermogravimetric studies of the forms of moisture bonds in the studied samples were carried out on a complex thermoanalytic device - the Q-1500D derivatograph, with which it is possible to determine with great accuracy all quantitative changes in the samples, accompanied by a decrease in weight due to the removal of moisture during thermal exposure. Using a four-channel recording device, the derivatograph simultaneously monitored temperature changes (T), weight changes (TG), weight change rate (DTG) and temperature change rate (DTA) of the studied samples depending on time in the temperature range of 23…300 °C under non-isothermal conditions. The obtained data of thermal analysis made it possible to determine the temperature zones of moisture removal from the raw materials under study and finished products with various forms and binding energies, as well as the zones of transformation of dry substances with increasing temperature, which will further predict the operating parameters of the process of removing moisture from raw materials and choose the most effective methods of removal.

Key words
bakery products quality, non-traditional raw materials, amaranth flour

Abstract
Studies have been conducted to substantiate the use of unconventional raw materials in the baking industry by the example of replacing of 5 to 100 % of wheat flour with equal amount of amaranth flour in products made of rye-wheat dough. As a result of the research the optimal dosage of wheat flour replacement with amaranth flour was determined. This study showed a positive effect on the physico-chemical, rheological and organoleptic indicators of the dough quality and finished bakery goods. Replacing wheat flour with amaranth flour affects positively the nutritional value, causing the increase proteins, fats and dietary fibers content, as well as the increase of potassium, calcium, phosphorus, iron and vitamins B1, B2, PP content. Amaranth flour can be recommended for the baking industry application in order to improve the quality of dough and finished bakery products. Replacing 20 % of wheat flour by amaranth flour is the optimal dosage, which causes the decrease in dough formation time, an increase in the falling number and an improvement in the quality of gluten, as well as improving organoleptic properties.

Key words
flour mixtures, wheat flour, additives, enrichment, fine bran powders, oats, buckwheat, lentils

Abstract
Bread, being the most necessary product of consumption in any human community, is considered an ideal product for enriching and bringing to the optimal composition of the balance of nutrients consumed by humans. The main component of traditional bread is wheat flour of the highest grades, the technology of production of which is accompanied by a significant decrease in the content of useful substances in it, embedded in the grain by nature. Therefore, the most important task in baking is to develop ways to increase the nutritional value of bread while maintaining consumer characteristics. The use of fine powders from the bran of grain crops is economically and technologically justified. The most commonly used in order to increase the nutritional value of bread are wheat bran. The article presents research on the development of bakery flour mixtures enriched with fine powders from wheat bran, oats, buckwheat and lentils. To make flour mixtures, fine powders from wheat bran, oats, buckwheat and lentils in an amount from 10 to 20 % were added to wheat flour of the highest grade. According to the quality of hearth bread obtained during trial baking under laboratory conditions, the baking properties of flour mixtures with different contents of fine powders from wheat bran, oats, buckwheat and lentils were investigated. The results of chemical and microbiological analysis of the developed flour mixtures showed that samples with a 10 % content of fine powder from wheat bran, oats, buckwheat and lentils had a pleasant appearance and smell with a pronounced taste of bread with wallpaper flour, as well as baked crumb, with a uniform structure and porosity. Samples with a 15 % content of fine powder, explosions are observed in the surface of the crust, the density of the crumb with a slight stickiness is noted. Samples with 20 % content have a vague appearance and poor elasticity of the crumb with stickiness. Further research is presented in the article "Development of recipes for enriched flour mixtures for bakery products". Part 2.

Key words
quality and safety management systems, electronic document management, information technology, logging

Abstract
The implementation of the requirements of Technical regulations of the Customs Union TR CU 021/2011 Food safety and other regulatory documents on the quality and safety of food products is impossible without the implementation of modern management systems. This leads to an increase in the number of records and documents kept in factories. The analysis of information materials and the results of a survey of quality managers of industrial food factories and production departments at trade enterprises showed that at this moment the traditional document management system using paper media is mainly used. The traditional document management system does not exclude the risks of loss and late completion of documents and does not guarantee the confidentiality and protection of documents and the information. The analysis of the information technology market has shown that now there are no automated systems for maintaining documentation on quality control and safety at food factories. An alternative method of keeping records in production is Excel, 1C, SAP and other accounting programs, but they do not allow you to transfer all accounting and control to electronic form due to the complexity of implementation, the high cost of the process or the inability to use an extended version. Experience in the field of food and information technologies has allowed us to formulate four fundamental requirements for electronic document management systems at food industry factories of different levels of technical equipment and qualification of production personnel. Taking into account these requirements, a model of an electronic document management system, which includes twenty-four subsystems, is proposed. The perspective of further development of this research is the technical implementation of the model and the creation of an IT application that meets four fundamental requirements. With further detailed consideration of the functionality of the model, guided by the requests of food industry factories of various production areas and taking into account the specifics of the technological processes, a database of record forms will be made to create a list of necessary logs and checklists for monitoring a wide range of processes carried out by quality and safety management systems for various factories.

Key words
alternative proteins, algae, fungi, plant proteins, edible insects, product safety

Abstract
Global population growth, demand for protein-rich foods, and concerns about the global environmental situation are leading to consideration of alternative protein sources. In recent years, protein sources such as algae, fungi, plant proteins and insects have received increasing attention as alternatives. In addition to their high protein content, they are known to contain vitamins, essential amino acids and fatty acids necessary for the healthy functioning of the human body. Thus, the aim of this research is to review and compare algae, fungi, plants and insects as alternative protein sources. The research addresses issues of nutritional value, amino acid and fatty acid composition of alternative proteins, as well as issues of environmental friendliness and safety. A literature review revealed that growing alternative proteins is more environmentally friendly compared to traditional protein sources. Producing alternative protein sources produces significantly less greenhouse gas emissions and requires less land and water than producing an equivalent amount of beef. Algae, especially chlorella (Chlorella vulgaris) and spirulina (Arthrospira platensis), and insects, such as the yellow mealworm (Tenebrio molitor), are excellent sources of protein, fatty acids and essential amino acids for humans. They contain the largest amount of protein (up to 77 % of dry weight), which can contain up to 45 % of essential amino acids. Among plant proteins, in recent years, chickpeas have become of great interest, since they are hypoallergenic and contain almost 40 g of essential amino acids per 100 g of protein. Despite this, alternative protein sources can accumulate heavy metals, contain pathogens and cause allergies. Therefore, further research is needed on the safety of algae, fungi, plants and insects as alternative sources of protein and subsequent quality control of products.

Key words
sweetened condensed milk, homogenization efficiency, storability

Abstract
Sweetened condensed milk is a multi-component food system in which, due to special modes of technological operations, each determinant (carbohydrates, proteins, fats, moisture) is in a stable state throughout the shelf life, resulting in the absence of significant changes in quality after 18 months of storage at storage temperature from 0 to 10 °Ñ and relative humidity of 85 %. Homogenization is one of the necessary technological processes in the production of this product, as it provides dispersity of the lipid phase, and therefore reduces the rate of deterioration of fat. Normative and technical documentation for whole sweetened condensed milk does not include indicators that assess the efficiency of this process. At the same time, it is known that homogenization efficiency equal to not lower than 80 % and the average size of lipid drops not exceeding 2 microns show that the technological operation was carried out correctly and is able to ensure the stability of the lipid phase of the product in storage. In addition to the main function of homogenization, namely unification of the size of fat globules, this process allows to regulate the consistency in whole sweetened condensed milk. There is a dependence of the viscosity of the output product on the homogenization pressure used and the stage at which the process is included in the process chain. The higher the pressure of homogenization and the later it is carried out, the higher the viscosity will be in the final product. At the same time, the study of storage of food products at critical subzero temperatures due to the development of the Arctic zone as a resource base and logistical connections to deliver food products to hot African or Asian countries is becoming relevant today. Considering that whole sweetened condensed milk is a strategic product with a long-term shelf life, when sending it for sale and storage in conditions below 0 and higher 20 °Ñ, it is necessary to take into account the features of its possible physical and chemical changes. They are mainly expressed in the increase of viscosity, which can be prevented by using the lower modes of the recommended pressure ranges and conduct homogenization before pasteurization of condensed milk mixture.

Key words
irradiation, radioactive iodine, thyroid gland, radiation protection, enriched dairy products

Abstract
The paper considers the means of protection against radioactive iodine appearing in the atmosphere in the event of emergencies at nuclear reactors or when using nuclear weapons. The time of accumulation of radioactive iodine in the thyroid gland, the amount of absorbed doses when iodine enters the adult body are highlighted. It is shown that the thyroid gland is a critical organ when the body is irradiated with radioactive iodine. The greatest danger of radioactive iodine-131 is for the child's body, weakened people, pregnant women. When used for the prevention of inorganic forms of iodine, such as potassium iodide, pathological abnormalities and negative consequences are observed in a certain category of persons. In this regard, for people with thyroid diseases, renal insufficiency, iodine intolerance - the intake of inorganic iodine-containing drugs is limited or prohibited. If radioactive iodine appears in the atmosphere, dairy products enriched with safe forms of organic iodine can be a timely prevention of its entry into the body. The category of chelated safe iodine compounds includes iodocasein, yo-donor, iodine with a-lactalbumin, b-lactoglobulin, mixtures or hydrolysates of the listed proteins. When developing recipes for dairy products and a fortified iodine radioprotective diet, it is important to exclude an overdose of iodine in the body and the possibility of the influence of free iodine on the organoleptic parameters of the finished product and shelf life. In regions where the probability of a radioactive threat is high, iodine-enriched products should be used as a preventive measure, and monitoring of their consumption should be carried out. Take into account the accompanying micronutrients of iron, zinc and selenium, which are involved in the formation of proteins associated with iodine metabolism in the human body and are indicators of systemic trace elements among the population of the country.

Key words
Hordeum vulgare L, grain, talgan, technological stages, heat treatment, grinding, unsaturated fatty acid

Abstract
The aim of the study is to analyze the relative content of fatty acids in wheat and barley grain raw materials in the manufacture of the national Khakass product talgan. Barley and wheat were grown on the territory of the Baysky district of the Republic of Khakassia. The manufacturing process of talgan consisted of several stages. After cleaning the initial barley raw material from foreign impurities, the grain was heat treated at 240…250 °C for 5 minutes. At the next stage, the roasted grain was crushed and sieved to separate the bran. In samples of the initial grain and the final product, the fatty acid composition was analyzed on a Perkin Elmer gas chromatograph (USA) in accordance with GOST 30418-96. It was found that in barley grain the value of the ratio of the amount of polyunsaturated fatty acids to that of saturated fatty acids exceeded by 33.8, and in talgan by 45.9 %, than in the original grain and wheat talgan, respectively. The indicated ratio in wheat talgan was equal, and in barley talgan it exceeded that of the original grain. In wheat talgan, compared with the original grain, the mass fraction of unsaturated fatty acids decreased from 66.0 to 61.2 %, and in barley talgan it increased from 64.8 to 65.1 %. The ratio of n-6 and n-3 (omega-6 and omega-3) polyunsaturated acids in barley talgan compared to that of wheat was closer to the standard value of physiological needs for nutrients for the population of the Russian Federation. The results obtained, firstly, indicate a greater functional value of barley oil than wheat oil, and secondly, they indicate the practical preservation of its quality in the final product talgan relative to the initial grain raw material.

Key words
adapted infant formula, goat's milk, oxidative modification of proteins, metal-catalyzed oxidation of proteins, carbonyl derivatives

Abstract
Adapted milk mixtures are made from goat's milk, bringing their nutrient composition closer to the breast, adapting it according to the needs of the newborn. However, the technological processes of dairy production contribute to the activation of oxidative reactions, causing posttranslational modification of the protein. The conditions for reducing the intensity of protein modification during the manufacture of milk mixtures is an important problem for manufacturers. The development of sensitive markers of destructive protein disorders, various manifestations of the effects of technological factors is relevant in the production of infant formula. The aim of the study was to determine the level of carbonyl derivatives of proteins in infant formula based on goat's milk to determine the degree of their oxidative damage. The research materials were samples of infant formula based on goat's milk and samples of drinking ultra-pasteurized goat's milk. The intensity of oxidative modification of milk proteins was determined spectrophotometrically by the reaction of interaction of carbonyl derivatives of amino acid residues with 2,4-dinitrophenylhydrazine. The content of carbonyl derivatives of proteins of infant formula based on goat's milk at many wavelengths is lower during spontaneous oxidation than that of ultra-pasteurized goat's milk. To a lesser extent, infant formula proteins were subjected to oxidative modification when oxidative processes were stimulated by the addition of iron ions and hydrogen peroxide to the incubation medium. The low level of carbonyl derivatives reflects the reduced intensity of oxidative modification of proteins of adapted infant formula in comparison with milk, which may be due to their increased antioxidant properties. The results of the study indicate that the proteins of NAN and Kabrita milk mixtures are less susceptible to oxidative modification compared to the proteins of ultra-pasteurized goat milk Zelenoe Selo. The determination of dinitrophenylhydrazones allowed us to establish differences in the level of carbonyl derivatives of proteins of infant formula based on goat milk NAN and Kabrita. A decrease in the level of carbonyl derivatives can serve as one of the factors determining the biological value of products.

Key words
selection, microorganisms, probiotics, mass spectrometry, MALDI-TOF, lactic acid bacteria, identification of microorganisms

Abstract
The milk dairy industry occupies one of the key positions in the Russian market. Every year, consumer demand for fermented milk products enriched with probiotics is growing at an incredible rate, technologies are developing and improving, new assortment positions are being introduced. Correct and accurate identification of microorganisms is the basis of primary selection and study of the properties of probiotic microorganisms. With the development of biotechnologies, methods for identifying microorganisms are being developed and simplified. To date, various methods based on phenotypic, genetic and spectroscopic methods are used in microbiological laboratories. Fast and accurate identification allows not only to produce a high-quality finished product, but also to prevent contamination during the cultivation of microorganisms. In recent years, a big step in the science of identification of microorganisms has been introduced by MALDI-TOF Microflex mass spectrometry, which is relevant for everyday practice when working with bacterial cultures. Seventy scientific papers published between 2017 and 2023 were selected using five search engines and official databases. A total of fifty-one studies were identified that met the inclusion criteria. To understand the nature of modern methods of identifying cultures of microorganisms, their mechanism of action and recognition systems are described. The data on the time spent on the identification of microorganisms, the proportion of manual labor, the need for specific reagents for each kind/type of crops and their availability on the domestic market, the levels of simplicity and accessibility of methods are systematized. In order to establish better control over the data obtained, the poles/minuses and additional features of the MALDI-TOF method are considered. Examples and main directions of application of the described methods are outlined, serious advantages of the MALDI-TOF method are revealed.

Key words
arabinogalactan, dihydroquercetin, biological properties, significance, fields of application

Abstract
The results of a literature review on the use of arabinogalactan, dihydroquercetin or their combinations in the production of dietary supplements with high physiological activity are presented. The main sources of obtaining the presented biologically active additives are: Siberian larch (Larixsibirica) and Dahurian larch (Larixgmelinii). The role of integrated wood processing for the production of various plant products and reducing the ecological burden on the environment is noted. The main biological properties of arabinogalactan and dihydroquercetin (increased immune activity, high prebiotic potential, hepaprotective, hypolipidemic properties, antioxidant activity, high functional and technological properties, absence of toxicity) are presented. These factors open wide prospects for their use in various sectors of the national economy: dairy, confectionery industry, flour-grinding industry. feed production. The prospects for the use of arabinogalactan in veterinary medicine are noted. Veterinary preparations using arabinogalactan and dihydroquercetin are characterized by high bioavailability and low toxicity. Arabinogalactan also finds use in the vegan lifestyle population. A growing interest in the use of arabinogalactan in the manufacture of cosmetic products has been established. At the same time, a lag in the production of products using arabinogalactan or dihydroquercetin from foreign manufacturers was noted.

Key words
Camellia sinensis, tea, SNP markers, PCR, RFLP, identification

Abstract
The Camellia sinensis plant is the main raw material for the production of tea products. Assessing the authenticity of tea raw materials and finished products can be carried out by varietal identification of tea using molecular genetic research methods that have a wide arsenal of diagnostic approaches, including the detection of single nucleotide polymorphism (SNP) by analyzing the restriction fragment length polymorphism of DNA, previously amplified polymerase chain reaction (PCR-RFLP). The purpose of this study was to identify and map polymorphic restriction sites in 8 SNP markers of Camellia sinensis, followed by PCR-RFLP profiling of the encountered genotypes and post-analytical assessment of Chinese tea varieties for their genotypic affiliation and identifiability. 117 exclusive varieties of tea, identified using 8 SNP markers (1_SNP_2, 1_SNP_1, 3_SNP_14, 3_SNP_15, 1_SNP_13, 2_SNP_14, 1_SNP_5 and 2_SNP_4), served as model objects for a theoretical and analytical study of bioinformatics, during which diagnostics were selected and significant restriction endonucleases, capable of detecting SNPs and identifying genotypes of analyzed markers. Thus, the possibility of detecting polymorphic positions of 8 SNP markers of Camellia sinensis by PCR-RFLP analysis has been established, justified by mapping the identified polymorphic restriction sites and subsequent profiling of the encountered genotypes. The established possibility opens up prospects for modeling the method of varietal identification of tea using analyzed SNP markers with successive stages of sample preparation of the tea samples under study, extraction of Camellia sinensis nucleic acids and PCR-RFLP with gel electrophoresis detection. Post-analytical assessment of Chinese tea varieties for their genotypic affiliation and identifiability by SNP markers with polymorphic sites of commercially available restriction endonucleases made it possible to identify both identifiable tea varieties with characterized unique genotype combinations and unidentifiable tea varieties distributed according to SNP-associated groups. SNP markers, the polymorphic positions of which affect restriction sites of commercially unavailable endonucleases, can be analyzed by one of the PCR-RFLP modifications - dCAPS (derived Cleaved Amplified Polymorphic Sequences).

Key words
probiotic potential, metabolite complex, L. helveticus, organic acids, inhibitory activity

Abstract
Lactic acid and probiotic microorganisms play an important role in the production of products with functional properties and have potential as producers of compounds for use in various industrial sectors. The metabolites of lactic acid and probiotic bacteria are a complex mixture containing carbohydrates, enzymes, proteins, amino acids, organic acids, vitamins, peptides and other compounds with diverse properties. Organic acids are referred to the main growth inhibitors of many microorganisms by destroying the cell membrane, and the inhibitory activity against conditionally pathogenic and pathogenic microorganisms is one of the important factors determining the potential probiotic properties of metabolic complexes (MC). Therefore, the potential probiotic properties of MC of two strains of L. helveticus were investigated in this work. In the process of growth on nutrient medium MRS Broth the studied strains of L. helveticus produced metabolites with probiotic properties such as bifidogenic and antimicrobial activity, due to the production of biologically active ingredients secreted extracellularly. It was shown that MCs possess bifidogenic properties as the number of bifidobacteria increased by 4 orders of magnitude compared to control when it was cultivated with the addition of MC of L. helveticus and amounted to (1.0-7.0)?107 CFU/cm3. The profile of organic acids and antimicrobial activity of metabolic complexes produced by two strains of L. helveticus against opportunistic pathogens were determined. The native L. helveticus MC were found to have antimicrobial activity against E. coli ATCC 25922, S. aureus ATCC 6538, S. typhimurium ATCC 14028. The amount of lactic acid in the metabolite complexes produced by L. helveticus after 24 h of cultivation in MRS - broth nutrient medium was determined to depend on the strain used. The lactic acid content of the L. helveticus 20T metabolite complex (MC) was (13573.0±254) mg/dm3 and that of L. helveticus AB was (9030.0±219) mg/dm3. The obtained MC with bifidogenic activity, antimicrobial activity and a certain profile of organic acids can be used in the development of additives with potential probiotic properties.

Key words
phycocyanin, spirulina, sodium caseinate, pasteurization, protein module, functional food ingredient

Abstract
The paper describes a method for obtaining a protein module with high biological value based on milk protein and phycocyanin concentrate (PC). The objects of the study were: dry sodium caseinate (CasNa) with a protein mass fraction of at least 88 % (Russia) and a phycocyanin concentrate obtained from dry spirulina (Russia), containing (42.7±0.8) % phycocyanins. The technology for obtaining the concentrate consisted of the extraction of phycocyanins from the biomass of cyanobacteria Arthrospira platensis, ultrafiltration and microfiltration. According to the calculated data, the amino acid score of sodium caseinate does not contain limiting amino acids. Using high pressure size exclusion liquid chromatography (HPLC) of aqueous solutions of CasNa and phycocyanin and their mixtures, two peaks with molecular masses of 63.4 and 26.3 kDa were identified on the chromatograms, which indicates the absence of interaction between the substances. Using the method of fluorescence spectroscopy, the complete suppression of the fluorescence of an aqueous solution of CasNa by phycocyanins was established. Spectrophotometry revealed a decrease in the concentration of phycocyanins in a 1 % aqueous solution and in solutions with CasNa during pasteurization in the temperature range from 60 to 95 °C. It was found that an increase in the content of CasNa in aqueous solutions from 1 to 10 % contributed to the preservation of phycocyanin during pasteurization. Perhaps this is due to the high viscosity of the complex of FCC with CasNa, as well as the thermal protective effect of CasNa at high concentrations with respect to FCC. Under the experimental conditions, the maximum preservation of phycocyanin was achieved by pasteurization at a temperature of (95±2) °C with a holding time of 0.5 minutes, if the CasNa:PC ratio was 1:10 in the dry matter of the protein module. The resulting protein module has a high protein content (84.6±5.0) %, and a high biological value, since only 1.67 g of such a product contains 50 mg of phycocyanins - an amount equal to an adequate level of consumption per day. A technological scheme for obtaining a protein module of high biological value with a concentrate of PC and CasNa has been developed and its physicochemical parameters have been determined.