Kalinina G. The development of technology of milk beverage foods on basis of chicory.

The method of index definition of milk proteins coagulation, which characterize their heat resistance, is developed. It is also proved, that the index value of protein coagulation of thermostable milk does not exceed 12%, this is confirmed by definition of middle sized micelle casein, actual acidity of milk and it’s heat resistance, defined by different methods. The expediency of carrying out the thermization as primary thermal treatment of crude milk is proved with the purpose of improvement of primary thernal treatment. It is recommended to carry out thermization of the second quality milk, this allows to ameliorate crude quality: reduce titrating milk acidity on 1-2 °Т and increase heat resistance on one group according to alcohol sam-ple. It is explored the stabilizing effect of chicory extract content on milk proteins during thermal treatment, that is established by the index value of milk proteins coagulation, researches of interaction between chicory carbons and amino acids of milk and fractional protein content of milk-chicory mixture. It is substantiated the choice of fructose sweetener’s quality and it’s discovered that it has no influence on physicochemical property of milk. Formulas are developed, parameters are optimized considering function-technological property of milk-chicory mixture. It’s investigated microbiological indices of finished product, they determine an optimum performance of pasteurization and useful time of milk beverage. The normative documents about milk beverage with chicory are worked out and approved in accordance with established procedure. The technical novelty is confirmed by declaratory patent of Ukraine for invention. The technology of milk beverage passed the tests in working conditions. Key words: milk, thermization, heat resistance, proteins, chicory extract, milk beverage, technology, quality.