DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES

Abstract

Recently the Russian dairy industry has undergone large changes, predetermined by the increasing use of nondairy raw materials (vegetable fats and proteins, natural fruit and vegetable fillers, etc.). This is associated with the increased demand for new products that not only have traditional nutritive properties but also make up for the deficit of certain nutrients in the ration. Practically all types of dairy products can be combined with various vegetable components. This article attempts to solve the problem of creating healthy foods by considering natural ingredients and technological specifics of functional food production.

Keywords

• Scientific developments
• functional food products
• biologically active substances
• milk
• cheese products
• nutritive and biological value
• essential nutrients
• dietary fibers
• galacto-oligosaccharides
• probiotics
• dairy products