SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY

The article discusses the possibility of using a number of aspects of system-dialectical approach and economic analysis when developing functional fermented milk product technology. The approach to the selection of supplements, their optimum dosages, methods and stages of introduction has been grounded taking into account the system patterns. It describes the enrichment factors of functional fermented milk product that enhance its nutritional value. It is shown that the majority of today's technological researches consider the objects in a specialized technological mode ignoring the fact that these objects are also complex systems and have not only a specially-technological but also systemic properties and patterns. In our research we used the following system patterns: focusing of actions, complexity, highlighting of the decisive link, staged development (conversion) of the object, multifunctional organization of the object. On their basis, we have determined the system grounds for choosing the most appropriate variant for the enrichment of fermented milk product in the aspects of functional components ratio and the sequence of their introduction into the developed product. Consideration of economic trends and the prospects for the development of functional dairy products market reveals several problems hindering the development of this market. Consideration of patterns in our study is to promote methodological bases for food technology development. System and economic vision of these technologies makes it possible to find extra opportunities for the improvement of consumer qualities and health-impact of enriched products. The doses ofF DVS YF-L904 (FRO) starter culture; HOWARU Bifido FRO starter culture of direct inoculation; "Lactobacillus Rhamnosus GG Grade G"bacterial."Valio Ltd." dried bacterial concentrate of direct inoculation, stahis, "Green Apple" fruit filler have been established. They improve organoleptic, physico-chemical, reological properties of the functional fermented milk product.