Main problem: The unfavorable conditions in which a significant part of the population of our country lives (living in conditions of harmful, stressful, physical, chemical and radiation effects), an imbalance in nutrition dictate the need to create a variety of functional products enriched with pro– and prebiotic factors. In the science of nutrition, a functional direction has been developed - this is nutrition, which provides for the consumption of such products of natural origin, which, when used daily, have a regulating effect on the body as a whole, its certain systems, organs, providing a drug-free positive correction of their function. Compared with traditional types of dairy products with high organoleptic and commodity characteristics, produced on the basis of classical technological techniques, dairy products of the new generation should have increased nutritional and biological value. The article is devoted to the research and development of the technology of a new cottage cheese product - cottage cheese paste produced with the addition of lactulose concentrate and fruit and berry fillers. This article discusses the steady trend towards the use of fermented milk products with functional properties in the diet of modern humans. Purpose: Study and development of technology of thermized cottage cheese paste enriched with prebiotic lactulose and fruit and berry fillers. Methods: Analysis and generalization of theoretical information, organoleptic evaluation, physicochemical methods of analysis, microbiological methods of evaluation of cottage cheese paste, quality control of the finished product. Results and their significance: The positive role of prebiotic substances in the vital activity of the macroorganism was studied. It is not for nothing that academician Andrei Georgievich Khramtsov once called lactulose "a miracle made of milk." Lactulose, being a strong bifidogenic factor, allows stabilizing the microflora of the stomach. Lactulose activates the growth of bifidobacteria, which take root well in the intestine and ferment lactulose to form lactic acid. Lactic acid suppresses the development of pathogenic and putrefactive bacteria. As a result of the conducted studies, it was determined that the cottage cheese paste enriched with lactulose had high quality indicators and retained its consumer properties during the entire storage period. The introduction of lactulose into the recipe of cottage cheese paste does not reduce the nutritional advantages of the finished product.

The article is devoted to the study of the reaction of hydromentoxycarbonylation of isobutylene in the presence of palladium phosphine complexes in order to optimize the method of obtaining menthyl ether of isovaleric acid, which is the main component of the drug «Validol». The purpose of the article is to improve the methods of obtaining menthyl ether of isovaleric acid (the main active component of the drug "Validol") and to study the reaction of hudromentoxycarbonylation with l-menthol and carbon monoxide of isobutylene in the presence of homogeneous catalytic systems based on palladium phosphine complexes. The article presents studies on the content of validol from various types of raw materials by the method of GC analysis. In the commercial samples of validol obtained from natural l-menthol and industrial isovaleric acid (obtained as a result of the oxidation of "fermentation isoamyl alcohol"), there are 2 components (l-menthyl ether of l-menthol and isovaleric acid), additionally 2 % menthene hydrocarbon and 23 % L-menthyl ether of methyl ethylacetic acid. A probabilistic mechanism of the reaction of the hydromentoxycarbonylation of isobutylene with l-menthol and with carbon monoxide and in the presence of catalytic systems based on the studied palladium phosphine complexes is proposed.