Engineering, Energy, Transport AIC

Fialkovska Larisa – PhD, Associate Professor of Department “Food technologies and microbiology” of Vinnytsia National Agrarian University (3, Soniachna str., Vinnytsia, Ukraine, 21008, e-mail: larisa_fialkova@ukr.net).

The article presents research and development of milk technology enriched with vitamins. Milk is a food product, the most perfect in its composition. 

Experimental researches were carried out in laboratory conditions at the Department of Food Technologies and Microbiology of Vinnytsia National Agrarian University. Determination of organoleptic, physico-chemical and microbiological parameters was performed according to generally accepted methods. To solve the problems, a comprehensive study was conducted. Potable milk contains a complex of vitamins, is easily digestible by the human body and is useful for health. Dairy products enriched with vitamins are essential for nutrition. They can be used as therapeutic agents for diseases associated with vitamin deficiency, as well as for improving the protective functions of the body. Consumption of vitamin-enriched products reduces the risk of developing many widespread diseases such as diabetes mellitus, cancer pathologies, hypertension.

For the manufacture of vitamin-enriched milk, whole and skimmed milk was used. To study the quality of drinking milk, an organoleptic evaluation was carried out and the quality of drinking milk was determined by physicochemical and microbiological parameters. The addition of vitamins, minerals and trace elements to dairy products has proven positive in a number of countries for many years. The use of drinking milk production technology in the vitamin complex increases its quality according to the organoleptic and physico-chemical parameters that meet the requirements of the normative and technical documentation.

The physical and chemical composition of milk-raw materials is studied, its suitability for production is analyzed. The qualitative composition of vitamin milk is determined and its biological value for consumption is substantiated. A recipe and technology for the production of vitamin milk have been developed. Organoleptic, physico-chemical researches of raw material and finished product are carried out. The introduction of new advanced technologies and automation of production processes will enable the company to increase its profits and improve its working conditions.

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