The article is devoted to the development of a method for yogurt production based on cinder conk extract as a plant antioxidant. Cinder conk (chaga mushroom) is used to treat a wide range of diseases in folk medicine. In the paper we have used the optimal method for obtaining cinder conk solution using maceration with microwave. The physical and chemical parameters of the obtained solution are determined and given. It is determined at what stage of the technological process it is advisable to add the obtained extract to yogurt, namely at the stage of formulation.

The problem of an ageing population is relevant for the whole world and for Russia in particular. The object of the research is cattle bone meal (CBM) proteoglycans. The methodology of the work included preparing a bone meal extract, a cluster silver solution, separating proteoglycans by electrophoresis, determining the uronic acids content in the investigated preparations by the carbazole method, defining the total polyanions content, chondroitinase activity. Then, high performance liquid chromatography for fractionating proteoglycans and MMT analysis were performed.

The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.

In this work, the protein and lipid component were calculated in order to select the base of a low-lactose milk beverages. In order to compare protein components of products, the limiting amino acids, Amino Acid Difference Coefficient and the biological value of beverages were identified. Fatty acid balance ratio was calculated by three and five control points to assess the lipid component. The fatty acid balance ratio calculated by three control points included saturated, monounsaturated and polyunsaturated fatty acids.