title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²ÑÐ¾ÑÐ¸ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Improving technology and organizing the production of culinary products using secondary dairy raw materials
Creators: name: ÐÐ¾ÑÐ¾Ð½ÑÐ¾Ð², ÐÐ°Ð½Ð¸Ð¸Ð»
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð²ÑÐ¾ÑÐ¸ÑÐ½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ðµ ÑÑÑÑÐµ
Ð¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
Ð¿Ð°Ñ ÑÐ°
Ð¼Ð¾Ð»Ð¾ÑÐ½Ð°Ñ ÑÑÐ²Ð¾ÑÐ¾ÑÐºÐ°
Ð¶ÐµÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ð´ÐµÑÐµÑÑÑ
secondary dairy raw materials
buttermilk
skim milk
milk whey
jelly deserts

description: ÐÐºÑÑÐ°Ð»ÑÐ½Ð¾ÑÑÑ Ð¿ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²ÑÐ¾ÑÐ¸ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð²Ð¾Ð·ÑÐ°ÑÑÐ°ÐµÑ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸Ð·Ð»Ð¾Ð¶ÐµÐ½Ð° ÑÑÑÐ½Ð¾ÑÑÑ Ð¿Ð¾Ð´ÑÐ¾Ð´Ð° Ðº ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ. 2. ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²ÑÐ±Ð¾ÑÐ° ÑÑÑÑÑ Ð¸ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð½Ð¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð½Ð¾Ð²ÑÑ Ð²Ð¸Ð´Ð¾Ð² ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. 4. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. 5. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð½Ð° Ð½Ð¾Ð²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²ÑÐ¾ÑÐ¸ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ â Ð¾Ð±ÐµÐ·Ð¶Ð¸ÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ°, Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð¹ ÑÑÐ²Ð¾ÑÐ¾ÑÐºÐ¸ â Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ ÐºÐ°ÑÐµÑÑÐ²Ð°. ÐÐ° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ðµ Ð±ÑÐ»Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¶ÐµÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð², Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¸Ñ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ð° Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð¸ ÑÐ½ÐµÑÐ³ÐµÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ. ÐÐ»Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ð±ÑÐ» ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ñ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð½Ð° Ð½Ð¾Ð²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° ÑÐµÑÐ°, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð¸ ÑÐ°ÑÑÐµÑ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¸Ð½Ð²ÐµÐ½ÑÐ°ÑÑ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÑÐ¾Ð³Ð¾ Ð±ÑÐ»Ð° Ð²ÑÑÐ¸ÑÐ»ÐµÐ½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð°Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¸ ÑÐ¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½ Ð¿Ð»Ð°Ð½ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ñ Ð¼Ð¾Ð½ÑÐ°Ð¶Ð½ÑÐ¼Ð¸ Ð¿ÑÐ¸Ð²ÑÐ·ÐºÐ°Ð¼Ð¸ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð¢Ð°ÐºÐ¶Ðµ Ð±ÑÐ» ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÑÐ°Ð·Ð´ÐµÐ» Ð¾ÑÑÐ°Ð½Ñ ÑÑÑÐ´Ð°, Ð³Ð´Ðµ Ð¿ÑÐµÐ´ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ Ð¼ÐµÑÑ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ, ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¸ Ð¿Ð¾Ð¶Ð°ÑÐ½ÑÑ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ Ð½Ð° Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸.
description: The relevance of the practical use of recycled materials in food production is increases. The work is devoted to the development of products based on dairy raw materials. The research sets the following goals: 1. The study of literature by theme of final qualification work. 2. The rationale for the selection of raw materials and the assortment of new products. 3. Development of the recipe for new types of culinary products and improvement of the technology of their production. 4. Determination of quality indicators of culinary products. 5. Development of normative-technological documentation for new products. In this work secondary dairy raw materials were studied â skim milk, milk whey â according to organoleptic and physico-chemical quality indicators. Based on them, the recipe and technology for the preparation of gelled desserts were developed, their complex assessment of organoleptic and physico-chemical properties was carried out, their nutritional and energy value were calculated. To design a specialized workshop an assortment of products was compiled. The technological conditions, technological instructions for new products and the production program of the workshop were developed, and the necessary equipment and inventory were selected and calculated. Based on this, the effective area was calculated and developed and plan with the equipment mounting links. A section of an occupational safety and health was also developed, where arrangements and measures are provided that provide safe, comfortable working conditions for workers and fire safety at the enterprise under design.