Nepeta cataria var. citriodora Beck. (catmints) is a source industrial production of citral and attractive raw material for food industry and cooking. Aerial part of Nepeta are characterized by high antimicrobial activity and fungicidal action against mold fungi, used in folk medicine, as ingredient in recipes for sausages, liqueurs and soft drinks, vegetable and fruit canned food, in the manufacture of vermouth. Ukrainian variety 'Melody' was created specifically for growing in the Forest-Steppe zone, and variety 'Peremozhets' – in the Steppe zone. Data on the yield aerial part and essential oil Nepeta was determined. The dry aerial part of plants N. cataria we used to create a dry spicy mixture for sweet dessert dishes. Quantitative content and qualitative composition of essential oil of plants by organs and phases of vegetation are presented in the article. In our research we used essential oils obtained by hydro distillation procedure for 2 h using Clevendger-type apparatus from the flowering parts of plants N. cataria 'Peremozhets' and 'Melody'. Investigate of components was carried out by high effective gas chromatography with HP 6890 chromatograph coupled with HP 5972 mass selective detector. The most abundant components of Nepeta essential oil was citral, geraniol, as well as nerol, citronellol, citronellal, carvacrol, camphor, eugenol. We proposed fractional distillation of essential oils to obtain a line of flavors with stable sensory and physicochemical indicators for food industry. The separation of essential oils into fractions was carried out on a pilot installation of fractional distillation DFD (Device of Fractional Distillation). Calculations of parameters controlled dispersal of essential oils (residual pressure, temperature regimes, number of theoretical plates, reflux number) were carried out. During fractionation of essential oil of N. cataria four fractions were obtained with a content of 96 ±0.5% to the total mass of samples. Sensory and physicochemical analysis of aromatic fractions announced them as promising flavours for food industry.

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

One of the crucial factors for the improvement of people's health is the rationalization of nutrition. The unbalanced food ration, along with some ecological problems becomes the reason for serious disorders in the functioning of a human body. The appearance of these disorders depends greatly on food quality, the contents of essential substances in it, safety as well as its chemical composition. Vegetable oils belong to the most widely used products of the everyday food ration.They comprise essential fat-containing acids, which is why they have to be regularly consumed with food. Vegetable oils are the main source of natural plant sterols in the diet and contain minor components, such as squalene and sphingolipids, all of which may provide a range of health benefits [Félix et al. 2020].Culinary oils and the products made from them, such as fat spreads, have a role in a healthy, balanced diet, even though they are energy dense and contain a high proportion of fat. They are particularly important sources of vitamins D and E

The problem of balanced nutrition is one of the most important social problems in our time. In the context of changes in population nutrition and protein deficits, increasing attention is being paid to increasing the use of protein resources for nutritional purposes, including the creation of new products. The value of such products is determined not only by the amount of protein, but also by its quality. Goat's milk is rich in casein and albumin, which contain important amino acids for the human body. Soft-ripened cheese based on goat milk is characterized with high nutrition and biological value, as well as, nutrient availability. Peculiarities of fractional composition of casein of goat milk determine the necessity of searching for methods of adjusting the technological properties of milk during production of cheese. The studies have substantiated feasibility of using spices -turmeric, ginger and fenugreek in the technology of soft-ripened cheese based on goat milk. It is proved, that adding these spices in the dry state with the particles sized up to 0.4 mm to a normalized mixture before thermal conditioning in amount of 1.0 ±0.1% reduces the indicator of active acidity of normalized mixtures and amount of whey, excreted in the course of processing, by an average of 0.2 рН, provides formation of a more dense clot, speeds up the excretion of whey and increases the product yield by an average of (5.0 ±0.2%). The formation of a dense clot in the control sample occurred within 60 min, while in the model specimens containing 1% of spices in the dry state -in 45 minutes and hydrated -in 50 minutes. Such a technological effect is apparently associated with adsorption of the components of spices on casein micelle surface and, as a consequence, with reducing their surface potential and subsequent aggregation. The quality indices of goat's soft cheese made from goat's milk with spices for at least 5 days at temperature (4 ±2 °С) and relative humidity (85 ±5%) were established.

The genus Salvia L., is one of the largest in the Lamiaceae family. Salvia verticillata L. is used for various diseases in folk medicine and as honey plants. The purpose of the work is to investigate the variability of bioecological and morphological characteristics of plants and seeds of the species S. verticillata, to select high-yield forms for use in Ukraine at the level of cultivars. Conducted comparative studies of biometric and morphological features, quantitative and qualitative characteristics seeds of the plants species S. verticillata were determined. It is established that the mass of 1,000 seeds of S. verticillata species is rather unstable during the years of storage. The mass of 1,000 seeds S. verticillata decreases significantly after three years of storage. It is established that in the first two years storage of seeds S. verticillata its germination is maintained at a fairly high level, in the third year it decreases three times, in 4-5 years the single seeds germinate, and for the sixth year the germination is equal to zero. Depending on the row spacing and the number of cuts, yield and productivity of the plants S. verticillata were determined both for fresh green mass and seeds. Biometric studies have shown the relationship between the row spacing and the number of generative shoots and inflorescence on plants, and the productivity of plantings. At a feeding area of 35 × 15 cm, the plants had thin stems (112.5 ±3.6 pc/m 2) and the lowest seed productivity (0.8 g/plant). At a feeding area of 55 × 15 cm, the plants had more thick stems (152.0 ±4.0 pc/m 2) and the highest seed productivity (up to 5 g/plant). Plants grown with rows of 55 cm had the highest productivity of green mass. It is proved that under conditions of the Forest-Steppe zone during the first flowering raw material of plants species S. verticillata for technical processing should be harvested, and during the second flowering-seeds should be collected. Seeds of S. verticillata during storage should be updated every 2-3 years. On the basis of gene pool of spicy aromatic plants and introductory populations in the NBS of NASU for the first time in Ukraine the cultivar S. verticillata-'Musketeer' was created and was entered in the Register of Varieties of Ukraine in 2016.

Introduction. The purpose of research is analysis the chemical composition, nutritional value and technological properties of goat milk as a potentially promising raw material for the production of soft cheeses. Materials and methods. Object of researchfullcream goat's milk as raw material in production of rennet soft cheese. Results and discussion. Biochemical and technological properties of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far. One of the promising areas is the production of soft cheese. Today, soft cheese technologies have been developed to use increased amounts of bacterial preparations and rennet; addition of organic acid solutions, ultrasonic treatment of milk or its concentration by ultrafiltration. By the number of developments that implement the principles of food combinatorics, priority is given to the production of combined products in which raw materials of animal origin are combined with plant components. In the technology of soft cheeses used vegetable crops in the form of dried powders, legume products, extruded flour from the embryos of chickpea seeds, amaranth flour. The potential for the development of goat milk-based soft cheeses production corresponds to two trendsproduct value due to the usage of biologically valuable raw materials and resource-saving and have the increase direction of industrial volumes of goat milk processing and the development of new technologies. Conclusions. Usage of spices will improve and diversify the taste and aromatic properties of goat milk cheeses, enrich them with a complex of biologically active substances, increase the yield of products and increase their stability during storage.

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Визначені основні світові пріоритети переробки ефірних олій в стабільні натуральні ароматизатори для харчових продуктів. Доведено перспективність перероблення ефірних олій вакуумним фракціонуванням, що дає можливість з однієї ефірної олії отримати серію нових концентрованих ароматизаторів з поліпшеною стабільністю, різних за ступенем збагачення ключовими компонентами.К л ю ч о в і с л о в а: ароматизатор, ефірна олія, фракціонування, температура кипіння, ректифікація.