Irina A. Ivkova,Olga V. Scryabina,Dina S. Ryabkova,Yuliya A. Diner,Irina P. Ivanova,




High-fat dry cream powder,flavonoid antioxidants,antioxidant complexes,inhibition,quality parameters,secondary products of lipid oxidation,shelf life,


One of the most important economic tasks is the provision of the population with safe high-quality food products. Milk and dairy products are socially significant products in the population diet. Social-economical programs of the development of food processing industry target primarily small-scale processing industry. Taking into account geographical peculiarities ant climate conditions in Russia, the studies on the improvement and development of new technologies of milk and dairy-containing preservatives with enhanced nutritional value and long shelf life have high priority. The first aspect provides the main properties of products, the second – preserves them during all the period of storage with minimum risk of quality reduction.    The evaluation of the quality and safety of preserved dairy products is performed by a number of organoleptic, physicochemical, and microbiological parameters. Taking into account constant improvement of the existing and the development of new innovative technologies, the increase in the range of the produced products, the strengthening of the requirements to shelf life, and other factors, the evaluation criteria of the quality and safety are constantly expanding and new methods are developed, which are introduced into the official registration documentation for new types of products. The analysis of the grounds for the development of dairy products with an extended shelf life showed that there are still ways to improve the traditional technologies for the increase in their effectiveness. Besides, the problem of the improvement of the stability of preserved dairy products is acute because of the increase in the volume of milk-containing preservatives and the increase in the self-cost and the deficit of natural dairy sources.     The development of new products provided the required conditions of their production and storage: a fine method of dehydration, optimization of the content and technological modes, stabilization of fatty bases with antioxidants, correction of fatty acids content, and sealed packaging. The developed technologies of the production of preserved milk and milk-containing products allow for the adaptation of the chosen method for the development of safe preserved milk products and the prognosis of their economic, social, and strategic significance.  


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