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Today, the issue of pollution of soils and water resources of the planet is acute. As a result, human livestock products also contain harmful contaminants. It is important to study the safety indicators of milk. Given the urgency of the problem of milk safety in assessing the microbiological risk of dangerous microorganisms that cause foodborne illness in children, it is appropriate to focus on this problem, in particular the need for research in this area. Cow's milk is mainly used to make milk flour. Due to the frequent intolerance of cow's milk proteins by the child's body, it is advisable to develop similar products based on mare's and sheep's milk. Drying of mare's and sheep's milk was performed on a spray dryer "Niro-Atomizer". Drying of mare's milk was performed at a temperature of 140-150 °C, sheep - 170-180 °C. Milk was collected from farms in different regions of the country. Extruded domestic flour was used to develop milk-flour porridges. Milk and flour porridges were stored in cardboard packs with an inner package of combined polymeric material. The air from the package was removed and replaced with nitrogen, the package was sealed by soldering the upper valve. The studies were performed according to standard methods. It has been found that milk powder meets the requirements in terms of safety and microbiological indicators. In the developed milk-flour porridges on the basis of dry mare's and sheep's milk harmful substances and microorganisms also do not exceed maximum permissible limits. Milk-flour porridge was found to show no signs of microbiological spoilage during 12 months of storage. Thus, mare's and sheep's milk powder is a promising raw material for the production of baby food. [ABSTRACT FROM AUTHOR]

Nutrition is one of the most important factors influencing the health of the population. It ensures the normal development of children, promotes disease prevention, prolongs life and creates conditions for adequate human adaptation to the natural environment. Therefore, the issue of healthy nutrition of children is one of the most important in the implementation of social policy. Successfully solving the problem of baby food depends on creating the conditions for the production of quality and safe food. The development of the domestic baby food industry is one of the most important issues that need to be addressed at the state level. Functional baby foods should contain as a component drugs or proposed to prevent or mitigate the disease of a child with special dietary needs, including in the case of congenital or acquired disorders of absorption of certain nutrients, their intolerance or certain diseases. The quality of baby food is the degree of perfection of the properties and characteristics of baby food, which are able to meet the physiological needs of the child's body in food based on their chemical composition and energy value of raw materials and components, which are included in the prescription bookmark. According to current regulations in Ukraine and China there are different requirements for quality and safety of products and raw materials used in food production. Technological characteristics and physico-chemical composition of raw materials affect the use of processing processes, which allows to preserve the maximum of native substances. The results of research of physicochemical composition and quality indicators of raw materials of plant origin, which are traditionally grown in Ukraine and China, will be included in the roadmap of a comprehensive program to create flexible technologies and range of functional products, long-term storage for children of different ages. [ABSTRACT FROM AUTHOR]

The paper looks at the nutritional scientists’ recommendations concerning the consumption of the basic nutrients by military servicemen. They state that the protein-fats-carbohydrates ratio in their diet should be 1 : 1 : 6 respectively. The prospects for increasing the protein component by 10-12% to improve the radioprotective properties of the military servicemen diet have been demonstrated; the expediency to set up the protein-fats-carbohydrates ratio in the products with radioprotective properties as 1.1 : 1.0 : 6.0 has been substantiated. The expediency of using domestic raw materials for the target products (bifid-containing desserts) production, namely: whole milk as a basis for the production of yogurt component; bifido-cheese sour milk or whey protein concentrate obtained by ultrafiltration as additional sources of complete proteins; unrefined rice bran oil and refined pumpkin oil as sources of monounsaturated and polyunsaturated fatty acids, respectively; rice flour for baby food as a source of starch; fructose as a bifidogenic factor; pumpkin and apple fillers with sugar as sources of carbohydrates; highly methoxylated citrus pectin as a stabilizer of the products structure and consistency. A yogurt clot obtained by the milk-rice mixture fermentation, enriched with rice and pumpkin oils and fructose, fermentation composition of yogurt and bifidobacteria is recommended to be used as the basis for the desserts production. Adding bifidobacteria to the fermentation composition for the yogurt clot production results in the target product with a high probiotics content. Six recipes for combined bifid desserts with a balanced chemical composition and radioprotective properties for Ukrainian servicemen, taking into account the taste, physicochemical, biochemical and sensory characteristics have been worked out using mathematical modelling as well as Design-Expert and Microsoft Excel software packages. In the developed desserts, the ratio of proteins: fats: carbohydrates is (1.10-1.13): 1.00: (6.00-6.01) which completely corresponds to the nutritions’ recommendations. [ABSTRACT FROM AUTHOR]