EDUCATION OF FERMENTED MILK DESSERT PRODUCTION TECHNOLOGY

Abstract

According to modern concepts, food products not only have nutritional value, but also regulate numerous functions and biochemical processes of the human body. In many countries of the world, ordinary consumers, when choosing food, are guided not only by the feeling of hunger and food safety of the product, but also consider the latter as the most important factor in maintaining and improving health.The health of a modern person is largely determined by the nature, level and structure of nutrition, which today have a number of serious violations. Therefore, in recent years, the so-called functional foods have become widespread in the world as a new and promising direction in the food industry for improving the structure of nutrition, improving health and preventing common diseases (atherosclerosis, obesity, cancer, osteoporosis, diabetes).The development of new generation functional foods is an innovative direction in the food industry, which has very important practical significance and social effectiveness. Theoretical and practical developments have been recognized in the relevant fields of science and accepted for implementation.Currently, there is a need in society to develop functional foods for those groups of consumers whose health requires correction of everyday nutrition. Milk and dairy products are an excellent base for creating a number of functional products. The most popular group of sweet dairy products on the domestic consumer market is yoghurt, ice cream, curds, cheese curds, pudding. Therefore, expanding the range, developing technologies and recipes for this group as dietary and functional nutrition products is one of the priority areas in the dairy industry. However, as knowledge about the nature of nutrition accumulates, it becomes clear that nutrition practice significantly lags behind theory and should be significantly supplemented, in particular, by developments based on the level of regulation, endogenous microbiocenosis (microbiota), taking into account other nutrition components [4].