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The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products.

The paper reports the milk safety indicators resulting from monitoring activities to predict and estimate high-quality milk materials in the Oryol region. The results of the study allow for predicting milk safety indicators for different milking periods. The study shows that milk produced in July, August, and September is the most suitable for production of functional dairy products, since such milk contains no aflatoxins and a minimum amount of toxic elements in this period.