Podkovko O. Improving of the butter paste technology with technologically-functional ingredients

The dissertation is devoted to improvement the technology of butter paste by use the technologically-functional ingredients of different origin in the its composition: oleophilic emulsifiers of the national production ("Ester-A" and "Polyglicerol polyricinoleat 03" and plant components (red beet cryopowder, flax flour, inulin from chicory). Composition of the complexes of technologically-functional ingredients for butter paste of the classical type and for paste with high nutritional value, what provide to formation of the high quality indicators of the products are scientifically substantiated. The projects of the regulatory documents for new types of the butter paste have been formulated, what can be using for normative base develop at the food plant and establishments of the restaurant industry. The possibility to produce the developed types of paste in industrial conditions has been made by successful approbation of the technology at the milk plant and scientific butter-making department. The improving technology of the butter paste with the technologically-functional plant ingredients, can solve the socio-economic problem, which is based on the providing of the population with the dairy products with high nutritional value for relatively low price.