The experimental studies results of fodder grain grinder rotary centrifugal type with different working bodies (knives) are presented in the article. They The optimum geometrical form of fodder grain grinder is determined taking into attention minimum energy consumption for grinding and adjusting the particle size of grain on leaving a chopper.

In this paper, we present the results of studies on the development of functional ingredients using the principle of encapsulation to preserve the native structure of biologically active proteins. Observations were made on the change in their mechanical properties and the amount of released encapsulated protein under conditions of enzymatic hydrolysis in vitro. The study of mechanical properties shows that the capsules become denser under conditions of a simulated “stomach”, which is due to the “shrinkage” of the biopolymer gel at low pH values.

The article includes key calculated dependences, which ensure mixing the bottom residue in film manure storage. The parameters of bottom residue have been considered.

The article presents the results of research aimed at studying the composition and properties of milk obtained in the conditions of the farm enterprise in the Yurginsky district of the Kemerovo Region. In the winter-spring period milk had an increased fat content of 4.5 - 5.0%. Pure taste and flavor of raw milk without foreign flavors and odours give the basis for obtaining cheese with good characteristics. Further work is devoted to the selection of effective conditions for extracting the cheese mass in the production of Pasta Filata cheeses.