In the modern world, dry dairy products have become an integral part of the food industry. Such products are produced by removing most of the moisture from a fresh dairy product using a drying process. Long shelf life, ease of storage and transportation, as well as versatility have made these products indispensable. Despite high-quality drying, high-fat dairy products are still subject to spoilage and rancidity due to the oxidation of the fat contained in them. In this regard, the Federal State Budgetary Educational Institution Omsk State Agrarian University is working to obtain specialized healthy food products for areas with limited resources of natural dairy raw materials. The work is being carried out in the period 2023-2024 within the framework of a grant from the Russian Science Foundation for the purpose of import substitution. The developed dry high-fat product belongs to the group of organic products, that is, it is produced from organic raw materials, has increased nutritional value, long-term storage stability, good transportability, high organoleptic and quality indicators, as well as safety indicators. Innovative technology for producing a dry creamy vegetable spread with increased nutritional value and shelf life, produced by a gentle freeze-drying method that retains all the beneficial, native properties of the finished product. The results of product studies indicate that the amount of essential fatty acids ω-6/ω-3 tends to a ratio of 10:1, and this shows the high nutritional value of the product and corresponds to the formula for a healthy diet. Also, the studied quality indicators allow us to conclude that the introduction of the developed product into the daily diet will contribute to its enrichment with nutrients such as proteins and fats. At the same time, the dry high-fat product meets all safety requirements in accordance with TR CU 021/2011 “On the safety of food products” and TR CU 033/2013 “On the safety of milk and dairy products.” The developed product is recommended for regions with limited resources of natural dairy raw materials, solving nutrition problems, the Arctic zone of the Russian Federation, and people living in autonomous living conditions.
functional products, vegetable fats, dairy products, organic agricultural raw materials, adjustment of fat and acid composition
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