Pigs

– is an important factor in increasing the heat transfer efficiency. The determining factor in solving these problems when creating pasteurization equipment was the new design of the pasteurizer and its hydrodynamic characteristics, which provide minimal energy costs and stable and efficient pasteurization. Technical solutions of the scraper-plate pasteurizer provide high efficiency of high-temperature thin-layer processing of the product in the stream, structural simplicity and compactness with a developed heat exchange surface, inherent in plate heat exchangers, in combination with high turbulence of the stream, preventing the formation of burn-in inherent in scraper devices. The presence of a heat energy recuperator in the installation allows to reduce the energy consumption for pasteurization by 60%. A range of plants has been developed to complete the production lines for oil, sour cream and other milk and fat products with a productivity of 1250-5000 kg/h. of biological range of The aim of the work is to provide the scientific substantiation and developthe latest technologies of sour-milk drinks from skolotyn for all functional groups of the population using such natural prebiotics as spirulina and sprouted wheat germs. Thus, while developing and preparing this recipe we put the following tasks:to study and investigate the technological properties of spirulina and sprouted wheat germs for sour-milk drinks from skolotyn; to develop the recipe and technological scheme of the finished product;to select the correlation of microorganisms that will enhance the taste composition of the product; to study the organoleptic, physico-chemical, microbiological parameters of the finished product and to evaluate the qualitative parameters of the sour-milk drink from skolotyn. Based on the foregoing, we can say that fast rolst Queens breed combinations (EO×HR and WB×L) has no significant effect on chemical composition of meat and fat to get them to posterity. Was observed only a tendency to increase protein in the longest muscle in the back of 0.24% of gilts obtained from crossbred ewes WB×L, in comparison with their peers a combination of (EO×HR×F) (P<0.05).