Department of dairy products and baby food

Head of department

Antonina Minorova

Ph.D. (Engineering)

Senior Researcher

+38 044 517 12 30

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The department's activities are aimed at carrying out research on the technologies of traditional dairy products of whole milk, sour milk products, canned condensed milk, dry milk products, whey, dairy products for special dietary consumption, including dairy products for baby nutrition.

Main areas of research:

• carrying out scientific research in the field of processing of milk, whey, production of dairy products from whole milk, baby food products;
• development of new types of dairy products and improvement of existing technological processes of production of dairy products and baby food products;
• development of regulatory documents, methodological recommendations, technological instructions;
• research of dairy products according to physicochemical and sensorial parameters;
• advisory services on the production of drinking milk, fermented milk products, canned milk, milk products obtained using membrane technologies.

Research works are carried out within the framework of the scientific research program of the NAAS for 2021-2025:

• study of patterns of influence of protein and carbohydrate components on the structural characteristics of dairy systems with a combined composition of raw materials;
• development of technologies of fermented milk products with adjustable carbohydrate composition for children's nutrition;
• development of the technology of dairy products enriched with nutrients of plant origin.

Determination of::

• Mass fraction of lactose in dry dairy products;
• Mass fraction of sucrose in canned condensed milk;
• Active acidity in dairy products;
• Titrated acidity in dairy products.

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