My research work презентация

normal growth, physical and neuro-psychical development, high resistance to various diseases and other harmful environmental factors. Especially great is the value of good nutrition for young children due to their anatomical and physiological characteristics of a relatively higher need for nutrients in the vigorous growth, development and improvement of the child's body.

quality and safety of raw materials of animal origin (milk) for the production of baby food.

quality of milk intended for the production of baby food;
• to study the effect of different feed rations on the quality and biological value of milk received;
• to study the nutritional and biological value of milk;
• develop and explore new types of baby foods derived from milk, taking into account modern requirements to the feedstock;
• assess the quality of milk intended for the production of baby food;
• to study the physic-chemical properties, microbiological characteristics and biological value of the developed a baby milk product;
• develop recipes and technology of new kinds of baby food based on milk;
• to develop new methods of quality control of dairy products of baby food.

shape the quality of children's foods, are actually the raw material, its chemical composition and characteristics of production technology.
Indicators of quality baby food products belong to three groups consumer properties: purpose, ergonomic and safety. In addition, we can identify General indicators which is regulated by normative documents. In addition, depending on the test methods used can be subdivided indicators on the organoleptic, physico-chemical and microbiological.

emergence of new manufacturers and expanding product range.
Baby food is divided into three groups: the mixture close in composition to mother's milk; complementary foods; dietary and medicinal products.
Technology of production of baby food involves the production of a wide range of products for age groups from first day to three years.
Modern technology of production of baby food ensures a multi-stage control of products at each stage of production, preservation of natural composition, taste and aroma.

and finished products

milk obtained from different species of farm animals intended for production of baby food, is the need to ensure a rational and balanced nutrition, especially in conditions of unfavorable demographic, economic and environmental situation.
The study of the nutritional and biological value of milk of cows of different breeds shows about the prospects in the production of milk-raw material, designed for baby food. Milk obtained from cows has higher protein: on average 0.1 per cent; fat 0.6%, and SOMO – 0.08%.

quality of milk as raw material intended for production of baby food, it is advisable to use in feeding the lactating cows of a rich concentrate diet, balanced content of basic components to include in the diets of rapeseed meal, replacing them with a sunflower, in the amount of 10%; use of cows of the Ayrshire breed. The implementation of the proposed development will improve the level of profitability of milk production-raw materials by 6.7 to 15.0%. For monitoring quality indicators baby food to apply the developed Standards, high-precision methods for determination of vitamins, mineral substances and microbiological parameters.

over observance of sequence and quality operations that constitute the process of cooking. He develops and improves current manufacturing processes, monitors effectiveness of work organization and in solving production problems. Technology of food production has evolved along with the more "serious" areas. From simple slaughter and harvest the people have moved to the processing of individual products and synthesizing from them a new one. By itself, the profession of a technologist is not new, but in its present form took shape after a period of General scarcity, when pouring from all sides of the products and the need to make their own led to the needs of businesses in the specialists controlling the process of production. The ultimate goal of the work of the technologist of food industry - ensuring high food quality, maintaining the health of the people. The main food industry: bakery production; dairy production; the production of meat products; production of fish and seafood; manufacture of sugar and confectionery products; preservation of fruits and vegetables; viticulture and brewing; the microbiological production.

know?):For mastering this profession, you can get a higher education in the following specialties: Designing garments, machinery and equipment for food production, the Technology and design of packaging production Technology printing production Technology of products of public catering, Technology of art processing of materials or to study at College in the following specialties: Modeling and design of garments, Technology of bread, confectionery and pasta, the Technology of storage and grain processing. What specialty to choose depends on what specific area of food production you plan to continue to work.