Design of a dry specialized dairy product and study of its physiology effect on the body

¹ Omsk State Agrarian University named after P.A. Stolypin, Department of Veterinary and Sanitary examination of animal products and hygiene of farm animals, Omsk, Russian Federation
² Omsk State Agrarian University named after P.A. Stolypin, Department of Anatomy, Histology, Physiology and Pathological Anatomy, Omsk, Russian Federation
³ Omsk State Agrarian University named after P.A. Stolypin, Department of Food and Food Biotechnology of the Faculty of Agrotechnology, Omsk, Russian Federation

^* Corresponding author: ea.zubareva@omgau.org

Abstract

This article is devoted to the development of a dry specialized dairy product. This specialized dairy product will be made from organic raw materials. There are also some descriptions about effects of the ingredients on the human and animal physiology. The developed product must have the following requirements: it belongs to the group of organic products, i.e., produced from organic raw materials; have increased nutritional value, resistance to long-term storage, good transportability, high organoleptic and physico-chemical indicators, meet other quality and safety indicators. The product is made with the innovative technology based on powdered milk and high–fat cream has such requirements. Those facilitate of increased nutritional value and storage capacity. The product is produced by the gentlest method the freeze-drying method. This method of production can be used when you need to preserve all the useful and native properties of the finished product. The specialized product of a dry creamy vegetable spread with high nutritional value and long-term storage (up to 24 months) and its technology will be obtained. The results of the research were carried out at the of the Omsk State Agrarian University and the Omsk Region Budgetary Institution “Omsk Regional Veterinary Laboratory”.