SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY

The article discusses the possibility of using a number of system approach provisions in the development of a milk beverage enrichment technology. Selection of nutritional supplements, their optimum doses, methods and stages of introducing, taking into account the system principles are grounded. System factors of dairy product enrichment enhancing its nutritional value for school-age children and adolescents are described. It is shown that the majority of today's technological research is characterized by consideration of the objects from a technological perspective section without sufficient regard for the fact that these objects are also complex systems and have not only a specially technological, but also systemic properties and regularities. In this paper, the following system patterns were used: action focusing, comprehensiveness, phased object development (conversion), object multifunctional organization. Grounds for choosing the most complete version of milk beverage enriching are identified in the aspects of the functional components ratio and the sequence of their entry in the generated product. Consideration of system regularities in this study contributed to the expansion of the theoretical framework and methodological basis of functional enrichment technology development. Systemic vision of the technologies has allowed to identify additional opportunities for improving consumer qualities and health effects of the enriched products. Premix, pectin and Aloe Vera juice doses are set, which not only helps the dairy beverage to acquire the best organoleptic and physico-chemical properties, but also to achieve compliance with the daily requirement of vitamins for school-age children and adolescents.