Belinska K. Improvement of the technology of functional flour containing formula using alternative kinds of milk

The thesis is dedicated to improving of the technology of functional flour containing formula using alternative kinds of milk. The object of technology research is dried infant formula based on mare's milk and sheep's milk and milk-flour porridge from mare's milk and sheep. As the subject of studies selected: milk, cow milk, mare, goat, sheep; milk cow, mare, goat, sheep; Extruded rice flour, buckwheat, corn; Dry milk formula, milk-flour porridge. The paper used the organoleptic, physical-chemical, chemical, structural, mechanical, microbiological, experimental and statistical, conventional and special methods of research using modern equipment and information technology. The effect of drying parameters of physical and chemical properties and chemical composition of milk. Rational parameters of different types of dry milk. Optimized prescription of the mixture from mare's milk and sheep's milk from milk-flour and cereals; analyze their quality, shelf life is set. The essence of the impact of dry milk and sheep mare for quality baby food. Substantiated technology of functional products for baby food.