Minorova A. The mining of the milk-malt dessert of the functionality

The thesis is dedicated to the scientific substantiation and mining of technology of the combination product on the dairy basis with malt extract of the functionality. For the first time it's used nonconventional raw - malt extract, as possible raw and as the constituent of the product at manufacture of acid curd desserts. The composition of ingredients without sugar is created, which one has enabled to receive the product with pleasant sweet taste, malt odour and the demanded consistency. Influencing a malt extract on organoleptic, physicochemical, technological, microbiological, structural-mechanical parameters and properties, and also biological value of the mining product is studied. The outcomes of the conducted researches have confirmed expediency and prospects of usage of malt extract, as the given filling material promotes enrichment of the product biologically by active materials, improvement gustatory, processing behavior, increase of biological value. Key words: the combination product, dairy basis, malt extract, biological activity materials, consistency, biological value and quality.