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Modern industrial milk processing based on high-tech processes has high demands to the quality of milk used as raw material for the production of a wide range of dairy products. Seasonality of milk production remains a significant problem for dairy cattle breeding. In some seasons, the supply of milk of optimal quality is rather unstable. The purpose of the work was to study the influence of season on the technological properties of milk during its processing into dairy products. As a result of research, it was found that the organoleptic properties of milk met the requirements of regulatory documents. The milk color changed with the seasons. A more intense yellowish tint in the milk color was noted in summer and autumn, which is associated with the carotene content in feed. The highest content of dry matter, SNF, fat and protein in milk was observed in winter, while in summer these values were the lowest. In the spring period, there is an increase in the mechanical contamination of milk up to group 2. In general, the bulk of milk has primary quality. The coagulation phase in cows’ milk was shorter in spring than in other seasons of the year (P <0.001) by 0’05 “- 2’35”, and it was longer in milk obtained in winter. The best speed to clot under the influence of rennet was the milk of cows in summer. Evaluation of milk for thermal stability, depending on the season of the year, showed that it has high thermal stability and can be used for processing into products with a high temperature of pasteurization and sterilization.

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This article presents the results of an analysis to assess the effect of plant components on the rheological properties of chopped semi-finished products from mulard meat. Flour-ground talkan oatmeal, pea flour, white sesame flour and kelp algae were used as vegetable components. During the experiment, the analysis of changes in general deformation, plastic deformation, elastic deformation and modulus of elasticity was carried out. The nature of the change in the criterion of stickiness (adhesion) and consistency according to its five descriptors describing the consumer properties of products was also considered. The results of the study indicate a positive dynamics of changes in rheological parameters when plant components are introduced into the recipe. The analysis of the data obtained allows to establish 4% white sesame flour and 5% kelp as the recommended dosage for adding to the recipe of chopped semi-finished products from mulard meat.