The development of dry milk-containing canned food technology with improved nutritional value, long shelf life for specialized nutrition, including the Arctic zone of the Russian Federation, is relevant. The storage capacity and nutritional value of canned milk was increased by replacing unstable in storage of milk fat with its substitutes of plant origin, the introduction of a flavonoid nature into the composition of the antioxidant product, the use of hermetic packaging. The drying process of canned food was carried out using the gentle method of sublimation to preserve all the native properties of the product. When conducting research used standard and generally accepted methods. In the developed products, the composition and energy value, the fractional composition of lipids, and the vitamin composition of the products were determined. Based on the determination of mono- and polyunsaturated fatty acids, the ratio of ?6 and ?3 of fatty acids was calculated and the composition of the developed products was determined to a balanced nutrition formula. Resource-saving technologies for new types of dry milk-containing canned food have been developed. problems of seasonality and shortage of natural milk raw materials, supply of dairy products in remote areas of the country have been solved. In addition, the formulation is cheaper and the cost of milk-based canned milk is reduced compared to dairy, which has an economic effect and practical significance. On the basis of the research conducted, it was concluded that it is advisable and necessary to use vegetable fats, antioxidants and synergists in the production of canned milk in order to produce products of high nutritional value and storage. The required ratio of ?6 and ?3 of essential fatty acids is equal to 5 ? 10: 1, which corresponds to the formula of a balanced diet. The high content of vital substances of lipid and protein nature, as well as vitamins, makes it possible to classify developed products to the class of specialized nutrition and use for regions with limited resources of natural milk raw materials, including the Arctic zone of the Russian Federation.

dry milk-containing canned food, nutritional value, antioxidants, technological regimes

1. Ivkova I.A., Bessonova O.V., Ryabkova D.S. Actual problems of modern nutrition. Tovaroved prodovol’stvennykh tovarov [Commodity goods expert] 2016. no.3.  pp. 29–32. (in Russian)

2. Ivkova I.A. Methodology of correction of fatty acid composition of fat bases of dry dairy canned food Tovaroved prodovol’stvennykh tovarov [Commodity goods expert] 2016. – № 6. 14–16. (in Russian)

3. Special Purpose Fats SDS: An Innovative Approach to Improving the Quality and Safety of Fat and Oil Products. Molochnaya promyshlennost’ [Dairy Industry] 2010. no. 6.  pp. 56–57. (in Russian)

4. Nechaev A.P. Technology of creation of fatty products of the XXI century. Mslozhirovaya promyshlennost’ [Oil and fat industry] 2010. no. 3. pp. 18–19. (in Russian)

5. Metodicheskie rekomendatsii MP 2 3 1 1915-04 Rekomenduemye urovni potrebleniia pishchevykh i biologicheskikh aktivnykh veshchestv [Methodical recommendations MP 2.3.1.1915-04. Recommended levels of consumption of food and biiological active substances] Moscow, Minzdrav, 2005. 124 p. (in Russian)

6. Nesterova A.V. Lechebnoe pitanie pri serdechno-sosudistykh zabolevaniiakh [Medical nutrition in cardiovascular diseases] Moscoow, Veche. 2005. 124 p. (in Russian)

7. Programma osvoeniia Arktiki Ob utverzhdenii gosudarstvennoi programmy RF Sotsialno- ekonomicheskoe razvitie Arkticheskoi zony RF na period do 2020 g Postanovlenie pravitelstva RF 366 ot 21 04 14 g [Program for the Development of the Arctic “On Approval of the State Program of the Russian Federation“ Social and Economic Development of the Arctic Zone of the Russian Federation for the Period up to 2020”. Resolution of the Government of the Russian Federation No. 366 dated 04.04.14] Moscow. (in Russian)

8. Spirichev B.V. Food fortification with micronutrients - a reliable way to correct nutrition and health. Sovremennye prioritety pitaniia pishchevoi promyshlennosti i torgovli [Modern priorities of nutrition, food industry and trade] Kemerovo, 2006, pp. 76-78. (in Russian)

9. Tekhnicheskii reglament Tamozhennogo soiuza O bezopasnosti moloka i molochnoi produktsii [Technical Regulations of the Customs Union “On the safety of milk and dairy products” (ТР ТС 033/213). Adopted on October 9, 2013, No. 67] (in Russian)

10. McCance, Widdowsons.The Composition of Foods:Sixth summary edition. Food Standards Agency.-Cambridge:Royal Society of Chemistry. 2002. 450 p.

11. Gemili S. Development of antioxidant food packaging materials with controlled release properties. J. Food Eng. 210. no. 3. pp. 325-332.