The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

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The work is devoted to solving the actual problem of the dairy industry -complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro-and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. The main tasks of scientific work are: development of a scientifically based formulation for a new type of ice cream to expand the range of products that will improve the nutrition structure of the Ukraine`s population. The methods used to study the organoleptic and physico-chemical indicators of blends and ice cream are well known and presented in the article. The method of production of sour milk ice cream and the choice of dairy raw materials for obtaining a fermented base was theoretically substantiated, the functional and technological properties of protein concentrates and their compositions in ice cream formulations were studied, the rational content of protein in ice cream was established, also the expediency of using pectin-containing vegetable paste in acidophilic-whey ice cream was proved.

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Introduction. The modern assortment of ice cream on milk base with vegetable fillers has been analyzed. The choice of vegetable raw material as a promising functional and technological ingredient in composition of milk ice cream is substantiated. Materials and methods. Object of researchice cream technology. The subject of the studyvegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex, dynamic viscosity by Geppler viscometer, resistance to meltingthe melting time of hardened ice cream samples, the air bubbles sizethe microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrunby the weight method. Results and discussion. Scientifically confirmed the expediency of using in composition of the milk ice cream vegetable puree with a high content of soluble pectin due to thermoacid hydrolysis protopectin. The possibility of partial replacement of the stabilizer of the structure on pectin containing puree is established, which, in addition to the structural function, acts as a natural dye and a taste-aromatic ingredient, enriches the product with a complex of carbohydrates and minerals. By the magnitude of dynamic viscosity coefficient , rational regimes of maturating milkvegetable blends with different ratios between the milk and vegetable component were substantiated. It has been established that functional and technological vegetable puree in the amount of 10-20% practically does not affect the cryoscopic temperature of ice cream blends, which makes it possible to apply commonly accepted freeze modes to obtain a product of guaranteed quality. Conclusions. A new kind of dairy ice cream with concentrate vegetable puree of high nutritional value can be recommended for widespread introduction in accordance with the classical technological scheme of production with refinement of maturating regimes.

The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an absorption intensity in the range of 1,470–1,335 s-1 is observed, which indicates the presence of soluble pectin. Proteins characteristics in the samples are observed at absorption in the range of 3,300–3,500 cm -1, which is due to the valence vibrations of the N-H bond in the -NH2 groups. The use of fruits in the form of a freeze-dried powder together with milk protein concentrate in the technology of sour-milk desserts helps reduce the content of free moisture, hence a stable structure. Sour-milk dessert with plant-based fillers is a system consisting of particles of different dispersion, which will affect its physical and chemical properties. In particular, there is a slight coarsening of whey proteins and redistribution between particles in the range of 1–10 nm and 1–100 nm. The use of plant-based fillers in the form of a freeze-dried powder in the technology of sour-milk desserts would not only improve its physical and chemical properties but also could make it possible to enrich the product with minerals. The mineral composition of the sour-milk dessert is marked by the calcium content (122 mg/100 g), potassium (97 mg/100 g), phosphorus (82 mg/100 g), sodium (50 mg/100 g), and sulfur, iron.

In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible to determine and predict the extraction process at different technological parameters in order to effectively obtain extractive substances. The expediency of using whey from the production of fermented milk cheese as an extractant for obtaining stevia extract has been substantiated. It was experimentally established and mathematically confirmed that the use of whey makes it possible to increase the yield of extractives by 12.1 %, as opposed to the use of an aqueous solution. In order to intensify the extraction process, it is proposed to use a rotary-pulse apparatus. It was found that the application of a rotary-pulse apparatus makes it possible to increase the yield of extractive substances from sweet grass by 0.1–0.4 % compared to maceration. The optimal technological parameters for obtaining stevia extract have been determined: hydro module, 1:15; extractant, whey; extraction temperature, 85±5 °С; process duration, 20–25 min. The use of graphic and mathematical modeling in the environments "Mathcad" and "Statistica" helped construct 3D-graphic models to illustrate the dependence of the degree of extraction of extractive substances from dry stevia leaves on the technological parameters for obtaining extracts. The improved technology of obtaining stevia leaf sweet extract will significantly expand the range of "healthy foods" through the partial or complete replacement of sugar. The production of such dietary products will have a social effect and economic attractiveness for food industry enterprises