Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of cheese texture and its quantitative assessment are developed.

The article presents the data of research work on the development of technology for the production of low-protein potato products (mashed potatoes, dumplings) for the nutrition of people with impaired phenylalanine metabolism, the results of evaluating the developed products in terms of organoleptic, structural-mechanical, rheological properties. The values of the nutritional value of the prototypes of concentrates of low-protein potato products made according to the developed technology were: protein — from 2.5 to 4 g, phenylalanine — from 120 to 245 mg per 100 g of product, in a portion of the prepared product (100 g) the protein content is 0.5—1 g, phenylalanine 30—48 mg. The article also presents the results of a study of changes in postprandial blood glucose levels when eating low-protein potato products (dumplings and mashed potatoes).

Researches on creation of specialised tinned production on the basis of vegetables for a food of children of the preschool and school age, answering to criteria of quality, safety and food value of production of this group are conducted. Compoundings of vegeTab l e sauces by means of the software «MatModel», created in РУП «the Scientifically-practical centre of National academy of Sciences of Belarus on the foodstuffs» are developed. Food value of the created assortment of canned food is analysed, the maintenance нутриентов in production, expressed in percentage of norms of physiological requirements for them of children of preschool and school age is defined. Technological parametres of manufacture of specialised production on Open Society «Bykhovsky konservno-ovoshchesushilnyj factory» are fulfilled. On the basis of vegetables modes of sterilisation (pasteurisation) of canned food are developed for baby food for children of preschool and school age.

The article presents the results of studying the world experience in the field of technology, assortment of canned mushroom products and the possibility of their adaptation for domestic producers. A brief description of the results of patent research, available copyright certificates and applications for inventions related to technology, methods of production of canned products from mushrooms or with their addition, the composition of products and packaging materials. In order to study the world experience in the field of technology and methods of production of canned mushrooms, a review of marketing research of the range of products with mushrooms presented in certain European countries, such as Sweden, Denmark, Norway, and some Eastern European countries was conducted. Consumer preferences of assortment groups of canned mushrooms in the post-Soviet republics and European countries and the main world trends in the production of dishes based on mushrooms are established. The research provided the basis for selecting components and manufacturing techniques for developing new types of mushroom products adapted to the changing preferences and demand of domestic and Russian consumers, taking into account the growing influence of global and European trends in nutrition.

The effectiveness of several synthetic and natural antioxidants (AO) in inhibiting the oxidation of linseed oil has been studied. Under the conditions of accelerated oxidation at 100 °С, the values of the induction period of oxidation and stabilization factors of linseed oil in the presence of additives of known phenolic AOs, tocopherols, fat-soluble ascorbic acid esters and compositions based on them were determined. The data obtained indicate that ascorbic acid esters effectively inhibit the oxidation of linseed oil. The stabilizing effect of ascorbyl palmitate (AP) increases with an elevation in the content of α-linolenic acid in the oil and a decrease in the oxidative stability of the oil. One AP provided better stabilization efficiency than some known compositions based on it. Kinetic data on the accumulation of oxidation products in linseed oil with AP additives during the storage at room temperature and with free access of the air were obtained, demonstrating high inhibiting activity of AP under these conditions, which provides a possibility to increase the shelf life of the stabilized oil up to 18 months or more.

The article presents the results of research and development work on the creation of technologies for the production of new types of vinegar based on starch-containing raw materials with original organoleptic characteristics. The introduction of this technology at the enterprise provides for the introduction of a new stage of the mechanical-enzymatic destruction of starch-containing raw materials with its biotransformation into ethyl alcohol into the current technological scheme of the enterprise.

This paper describes how the thermophysical characteristics change when meat products are heated. Possible methods of processing experimental data obtained by heating minced meat products are shown. It is established that changes in thermal parameters are caused by complex processes of protein denaturation, fat melting, moisture transition from the bound form to the free form, shrinkage of structural elements, and the formation of resilient-elastic-plastic finished product. As a result, knowing and taking into account the influence of thermal characteristics on the heating process of meat products, it is possible to accurately calculate the duration of heat treatment of minced meat products, which in turn will optimize the cost of energy resources for thermal processes and ensure the production of finished products with high consumer characteristics without underheating or overheating the material of processed products.

Beer, like any other food product, has a limited shelf life. Depending on the processes that degrade the quality of beer, there are biological, colloidal, and taste stability of beer.

The article describes experimental work aimed at reducing the protein load on beer wort and increasing the resistance of finished beer through the use of electrocoagulation and ultrasound. It is noted that when exposed to electric current and ultrasound on beer wort, there is a decrease in the mass fraction of protein with an increase in the amount of sediment in the studied samples of unshopped beer wort, which confirms the prospects of using these technological methods for processing unshopped beer wort in order to reduce the protein load in beer.

The chemical composition of two types of milk powder - whole and skim milk was studied. The richest in protein is skimmed milk powder. The possibility of using skimmed milk powder in compound feed for rainbow trout has been established. Compound feed formulations have been developed with partial replacement of fish meal with skimmed milk powder. The modes of extrusion were selected for compound feeds containing a heat-sensitive component - milk powder. It was found that the optimal percentage of skimmed milk powder is 10%. It was found that compound feed containing 10% skimmed milk was used 1.8 times more effectively in the fish organism compared to the control. The coefficient of protein utilization when feeding with compound feed with 10% input of skimmed milk powder is 1.1 times higher, and the accumulation of substances in the body of rainbow trout is 40% more intensive. The nutrient content in the compound feed containing 10% skimmed milk per kilogram of rainbow trout growth is 1.4 times higher than in the control. To increase the efficiency of rainbow trout feeding, a compound feed has been developed containing 10% skimmed milk powder instead of fish meal. Modes of compound feed extrusion were selected: the optimal temperature range is 90-100 0С, the range of humidity values is 28-30%. A regression equation was obtained that adequately describes the change in the content of essential amino acids with an increase in the extrusion temperature in the composition of a compound feed containing 10% skimmed milk powder, empirical coefficients of the regression equation were selected.

Development of microbiological infection in the process of production of diffusion juice is one of the most important factors affecting the quality of diffusion juice and sucrose loss. In this regard, it is important to promptly monitor the microbiological contamination of mixture from water and beet chips in the diffusion apparatus. Lactic acid is used as an indicator of the degree of microbiological contamination of the diffusion juice. Traditionally, when calculating unaccounted sucrose losses on diffusion, the titrimetric method is used to determine the concentration of lactic acid with preliminary isolation of acid anions from the diffusion juice on ionite columns. However, this method is time-consuming and labor-intensive and is not suiTable for operational control. The article suggests using a simpler and less time-consuming spectrophotometric method for operational control, based on measuring the optical density of the colored product of the reaction of lactate ions with iron(III) chloride at a wavelength 400 nm. The results of evaluating the consistency of data on the content of lactic acid in diffusion juices obtained using the traditional and spectrophotometric methods are presented in article. The results of data analysis using the Bland-Altman descriptive statistics method confirm that the data obtained by various methods are in good agreement with each other, and therefore the spectrophotometric method for determining the concentration of lactate ions can be used in production control in the sugar industry.

The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa.

One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriological control at enterprises producing meat and meat products.

The article contains information about the colloidal system of beer and kvass, a classification of the components of the turbidity is given. Methods are described that are used in the technology of fermentation beverages to eliminate them. The mechanisms of sorption of chitosan and diatomaceous earth are characterized. The aim of the study is to develop a combined sorbent based on chitosan and diatomaceous earth for the sorption of proteins in the technology of fermentation beverages. Biuret reaction was used as research methods, mathematical and statistical processing of the data obtained was carried out. The optical density of the solutions before and after sorption was measured using a spectrophotometer. The results of the study are the determination of the sorption of chitosan and diatomaceous earth in relation to proteins using the example of a model solution. Also, the formulation of the combined sorbent from diatomaceous earth and chitosan was developed. The optimal residence time of the new auxiliary material in the solution was selected. The amount of protein that sorbs 1 gram of sorbent is calculated. Recommendations are given on the use of this substance in the technology of fermentation beverages.