DEVELOPMENTS IN FIELD OF SPECIALIZED NUTRITION USING RAW DAIRY

NVZMZP

Abstract

The production of specialized food products in Russia does not meet all the needs of the population and accounts for only 0.2% of traditional food products, while in global production specialized food products account for 5% of the total volume of food products produced. Developments in the field of specialized nutrition using dairy raw materials are aimed at eliminating dependence on imported products and are intended to optimize the nutrition of the population. Of greatest importance are innovative products for baby food, for increasing people’s immune protection, for the prevention of socially significant diseases of the population, as well as products intended for target audiences, for example, for athletes. In the production of specialized food products, the greatest demand is for dry ingredients from dairy raw materials: buttermilk, skim milk, whey and dry milk protein concentrates. The introduction of these ingredients into the recipe can significantly improve the nutritional value of the finished product, especially in terms of protein content and changing the ratio between proteins, fats and carbohydrates. Milk proteins can also act as carriers of food ingredients, preventing their destruction. Whole milk and/or whole secondary dairy raw materials such as buttermilk, skim milk and whey also hold great promise for the production of specialized products.