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The introduction and development of functional products is an urgent topic in the context of a difficult economic, environmental and social situation in the world and in the Russian Federation. Organoleptic indicators are one of the important criteria for evaluating a food product in the formation of market demand. The aim of our research was to evaluate the organoleptic qualities of a dairy dessert made from curd whey. Curd whey is a type of milk whey. Studies have shown that prototype 3 has the highest organoleptic characteristics, in which an increased concentration of gelling components by 16% was used and apple-pear juice was contained. All samples have high score, which means that the use of these samples of the developed curd whey dessert meets the expectations of the consumer.

In the Sverdlovsk region, holsteinized black-and-white cattle of the Ural type are bred. All cows have high productivity indicators; the best milk yields are distinguished by the animals of the Vis Back Ideal line, which surpass their peers by 99 (Reflection Sovering line) and 1477 kg (Montwick Chieftain line) or by 0.9 – 13.7%. In the second case, the difference is significant at P≤0.01. According to the FMF in milk, higher values were observed in cows of the Montwick Chieftain line – 4.03±0.003%. They significantly surpass cows from other lines by 0.04 – 0.07% at P≤0.01, which did not affect the output of nutrients with milk. There is a stable high correlation between cow milk yield and milk fat yield with milk. The correlation coefficients approach one. A negative correlation was found between milk yield and fat mass fraction, which ranged from low (-0.03, Montwick Chieftain line) to medium (-0.34, Vis Back Ideal line). The average positive relationship between the fat mass fraction in milk and the amount of milk fat was found in cows of the lines of the Reflection Sovering and Vis Back Ideal

The paper states that the extraction of some flavonoids from air-dry raw alfalfa with 70% alcohol-water solution was carried out. The quantitative determination of some flavonoids content in the obtained extracts and dietary supplement "Eracond" by HPLC method was carried out. The content of flavonoids in alfalfa ranges from 0.004 mg/g naringenin to 0.29 mg/g from dry basis mass in naringin, and it ranges from 0.007 mg/g of quercetin to 0.50 mg/g from dry mass in naringin in "Erakond". A higher level of quercetin (0.12 mg/g) was revealed in alfalfa harvested in June (first cut) relative to its content (0.08 ± 0.002) in alfalfa of the second cut. The content of dihydroquercetin (0.007 ± 0.0004 mg/g) and fisetin (0.04 mg/g) in the medicinal plant raw material harvested in August (L-2) decrease in relation to alfalfa harvested in June, where similar indicators were 0.088 ± 0.009 mg/g and 0.08 ± 0.003 mg/g, respectively. The phenolic compounds identified in alfalfa should be considered as promising pathogenetically substantiated agents in the complex therapy of pathologies involving the application of inhibitors of free radical processes.

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