In the Sverdlovsk region, in herds of Holstein black-and-white cattle of the Ural type, up to 98% of cows are descended from bull producers of foreign selection. Assessment of the influence of a bull producer on the productive qualities of daughters is relevant and of practical importance, especially in conditions of increased blood in the Holstein breed. The daughters of the breeding bull Gavano had the highest indicators in terms of milk production, the daughters of the breeding bull Das were in second place. It should be noted that the milk yield for 305 days of lactation in all studied animals was within the range of 6583 (daughter of bull Cassio) - 8106 (daughter of bull Gavano) kg, which indicates a high potential for productivity in the cows of this herd. The superiority of the daughters of bull Gavano in milk yield ranged from 445 to 1523 kg or 5.5 - 18.8% and was reliable in favor of the former (P≤0.05 - P≤0.01). The highest rates for fat mass fraction in milk were found in the daughters of bull De-Su. 4,0 and 4,01% of fat was in milk of cows-daughters of the Sayan, Mers and Cassio bulls. In terms of protein mass fraction in milk, cows differed from bull De-Su for the worse. In the milk of cows-daughters of other bull producers the protein mass fraction was in the range of 3.13-3.17%. The yield of milk fat and milk protein was more influenced by milk yield in 305 days of lactation. Most of the nutrients were obtained from the milk of the cows-daughters of bull Gavano. The daughters of bull Sayan were in second place, only slightly inferior to them were the daughters of bulls Das and De-Su. Less nutrients were obtained with milk from the daughters of bull Cassio. All cows had a dairy production direction, as evidenced by a high milk yield ratio from 1186 to 1432 kg of milk per 100 kg of live weight of a cow. The farm uses daughter cows from Holstein bull producers with a high genetic potential for productivity.

Recently, Russia has actively developed production of semi-finished and semi-finished products with the possibility of bringing it to readiness. During the freezing process of ice crystals that damage the yeast cell and reduce the strength of the dough. A man uses cryoprotectants to reduce the amount of ice. The paper presents the study results of the functional, technological and rheological properties of the dough blank using cryoprotectants, and the influence of cryoprotectants on the structure of frozen semi-finished products. For the first time, an NMR analyzer was used to analyze the water-absorbing ability of flour.

The objective of this study was to investigate the effects of variety and plant environment on nutritional composition, phenolic contents and antioxidant activities from commercial wheat cultivars grown in Pakistan. Chemical composition, total phenolic contents and antioxidant activities were measured in twenty-seven spring wheat varieties grown for two cropping years. Preliminary assessment of antioxidant strength of the extracts was carried out by the evaluation of total phenolic contents (TPC), antioxidant activity (AA) and free radical scavenging activity (FRSA). The grain length, width and a thousand kernel weight of different wheat varieties ranged from 6.75-6.77 mm, 3.44-3.45 mm and 42.95-45.16 g respectively. Similarly, the moisture, ash, crude fat, crude fiber, crude protein, wet gluten, dry gluten, flour gliadins, flour glutenins contents and SDS-sedimentation value varied from 10.

The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector. Extrusion cooking is a high-temperature, short-time (HTST) method that kills bacteria and inactivates enzymes. Compared to conventional cooking, extrusion cooking is favored because of its high productivity and substantial nutrient retention. Extrusion technology has become an essential tool in the food processing industry with its various benefits over other processing methods. It is a low-cost approach that provides a platform for processing a variety of items from several food categories by altering major or minor components and processing conditions. Extrusion technique is used in the food sector to create a wide range of supplemental foods, pet foods, morning cereals, pasta, snacks, and other textured foods. It's a low-cost method of reintroducing food processing waste and by-products into the food supply. Extrusion technology's flexibility allows for the production of value-added products and nutritionally dense fortified goods using various low-cost raw ingredients. Extruded goods are microbiologically safe, have a longer shelf life, and have less moisture content. This technology's advantages include product diversity and excellent quality and new food productivity and low processing time.

In the gerodietic nutrition production technology there are a lot of questions that today remain unanswered. The development of recipe compositions that are fully balanced in terms of amino acids, macro- and microelements and vitamins based solely on the internal reserves of raw materials is a difficult task. As a result of our research we suggest the cutlet recipe with vitamins for gerodietic nutrition. The recipe composition includes chickpea flour, vegetables and amino acid additives - Amur grape seed flour. The proposed product meets the established requirements for gerodietic products.

Plant proteins are widely used in the production technology of sausage products. They are used to improve the functional and technological properties of ground sausage and increase the yield of finished products. The article presents the technical aspects of the use of lentil proteins in the production of raw smoked sausages. The changes in the pH value of minced meat and sausage and the speed of maturation and drying are evaluated and justified. The results of histological analysis, organoleptic examination, and research of physical and chemical properties of the finished products are presented in the article.

Today, the production of boiled-smoked pork products is aimed at using intensive salting methods using technological methods of injection with multi-component brines and subsequent mechanical processing. This makes it possible to improve both the organoleptic characteristics of pork products (tenderness, consistency) and the economic indicators of the efficiency of the enterprises. The article presents the results of studies of the effect of multicomponent brines on the main functional and technological characteristics of boiled-smoked pork products. The influence of multicomponent brines on such indicators as the output of the finished product, physical and chemical indicators, organoleptic indicators has been studied.

Most of the technological operations for the production of meat products are mechanised and carried out using specially designed equipment, including meat grinders. This paper reviews meat grinders of different design and performance, used in both household and industrial applications. The technical characteristics, construction and operating principle of the meat grinder are described.