The data of the study indicate that the service period of the cows of the 4th-5th lactation is 5-58 days higher than the norm in the “Vamaks” LLC cattle farm of the Syunik region of the RA, and the coefficient of reproductive ability varies in the range of 86.3-98.6 %. Due to sterility, the loss of lactations in the 5th lactation is 16 and the loss of milk quantity is 126 tons. We propose to identify and inseminate (mate) animals with sexual desire in a timely manner, as well as to establish strict veterinary control to monitor and regulate the service period of 4-5 calving cows.

Research in this area aims to develop a milk-protein product similar to ricotta cheese. This product will be the second component of the newly developed twocomponent Yogrik product, a mixture of yogurt and ricotta. Combination of the biological value of yogurt and ricotta will create a balanced amino acid food. Cheeses obtained by acid and thermo-acid coagulation are usually fresh soft cheese varieties made by the coagulation of milk, cream, whey, or their mixtures, by direct chemical acidification, bacterial cultures coagulation, or by a combination of chemical acidification and high-temperature processing. In appearance and production technology, ricotta is between cheese and cottage cheese. But in terms of the softness of the clot and versatility, it is an outstanding product. Ricotta is rich in proteins including albumin and contains about 11 % protein. Whey cheese proteins are in the most easily assimilated state. Combining the biological value of yogurt and ricotta will create a balanced food with amino acid content.

A nation’s health and mental strength depend on its food consumption which is one of the main conditions for the full functioning of the human body. In modern times, the demand for sour milk products has increased significantly due to their dietary and medicinal features. The research object was pure cow’s milk, almond milk, almond flour, and samples of sour milk products. During the work, a study of the physicochemical and sensory indicators of the raw materials added almond milk, and the finished product was performed. Based on the sensory and physicochemical indicators of the product, the optimal dosages are as 70 % of cow’s milk, 30 % of almond milk, and 1.5 % of almond flour were determined. Based on the above, it is recommended to introduce the developed technology of lactic acid products in production, which will complement the assortment of sour milk products, enrich the chemical composition of the product, and increase the body’s resistance and digestibility.

The second part of the article series is about the study of the influence of yeast and autolyzed yeast derivative on red wines’ qualitative and quantitative characteristics. Wine samples in which the preparation process was explained in the first part of the article were investigated. Wine coloring and phenolic compounds were measured. Organoleptic properties of the wines are presented as spider graphs with tasting notes.

The article presents the results of two-year investigations related to the effect of different soil cultivation methods, application times of equal doses of mineral and organic fertilizers and bio-humus with bentonite application against their background on the dynamics of macronutrients accumulation and their removal/output through the crop yield. Considering the changes in the winter wheat growth, development, and yield capacity under the effect of different soil tillage methods, as well as the applied fertilizers and bentonite in rainfed conditions, and also the nutrition characteristics, to get high and sustainable yield the cultivation of winter wheat should be implemented only through loosening method, while fertilization should be implemented by introducing natural rock bentonite into the soil either on the background of mineral fertilizers (N60P60K60) or bio humus (3.5 t/հa) in autumn, as a result of which the soil air, nutrition and humidity regimes improve, favorable conditions are created for the regular growth and development of the plant and 48.8-52 c/ha grain and 89-96 c/ha straw yield is ensured.

Protein plays a critical role in both the nutrition and biological functions of milk, which is an important part of a balanced diet. In this study, we installed and implemented the fully automated Kjeldahl method, enabling the precise determination of the total protein content in cow milk. The investigation involved cow milk samples collected from Yerevan markets, representing 9 producers, over the years 2021 and 2022. The mean total protein content in the analyzed milk samples was found to be 2.93 g per 100 g.To determine the significance and contribution of milk protein in the adult population’s diet in Armenia, the daily protein intake through milk consumption was evaluated. Two consumer clusters were identified: one with moderate milk consumption (0.067 kg per day) and another with higher intake (0.208 kg per day). The contribution of milk protein to the overall protein intake in the diet of the adult population ranged from 2.62 % to 8.13 %. Despite varied levels of milk protein consumption, it is essential to acknowledge that Armenian protein sources extend beyond milk.

Brandy spirits, matured for three years and produced with various yeasts, were examined to assess their quality. The study included evaluating sensory indicators and conducting a qualitative and quantitative analysis of volatile aromatic compounds. Results showed that brandy spirits fermented with “Oenoferm Bouquet” yeast, displayed the highest concentrations of volatile aromatic substances, with this variant receiving the most favorable tasting evaluation among the sampled spirits.

The second article of the series considers the issues of inter-row and near-trunk land cultivation in orchards. As a result of the study and analysis of the literature, a classification and comparative evaluation of the existing machines intended for the cultivation of the mentioned areas was implemented. Both the advantages and disadvantages of rotary tillers with horizontal and vertical rotation axis were indicated. It has been stated that from the prospect of agro-technological and technical requirements of the mentioned machines, rotary tillers with vertical axis are preferable, which, anyhow, need to be upgraded. Based on the above stated, it has been recommended to select planetary mechanism with external gear as a transmission mechanism for the rotary tiller, which will enable to provide high rotation numbers for the disc of the tillers’ blade in case of relatively fewer rotation numbers of the rotor. It is theoretically justified and experimentally confirmed that from the point of view of effective tillage and a sharp decrease in the traction resistance of the unit, the optimal number of satellite cutters is three, located at an angle of 1200 to each other, and the number of knives is two, with a symmetrical arrangement. The expressions derived in the result of dynamic research on the recommended mechanism, enable to identify the optimal geometric parameters for the installation of the tillers’ disc knives, in case of which the resistance force factors of the cultivated medium, including the traction resistance force of the unit will assume the possible minimum values in conditions of the stated regime.

The demand for confectionery products is constantly growing, so a task has been set up to justify the use of secondary raw materials obtained from the first extract fruit and vegetable juices in the production of cupcakes. The use of fruit and vegetable powders will enable to expand the product range of flour confectionery, as well as to enrich the finished product with dietary fibers and vitamins. Apple and parsnip pulp were subjected to primary research, and their nutritional value was determined. The chemical and vitamin indicators of the finished products were determined according to the research methods regulated by GOST. Then, comparative evaluation of the vitamin value of apple and parsnip pulps was made. According to research results, fruit and vegetable pulp is not inferior in nutritional value to the original raw material, only certain losses occur during juice extraction process. In order to obtain fruit and vegetable powders and possibly preserve their valuable components, the convective­ microwave drying method was used, which prevents microbial spoilage and deactivation of enzymes in the pulp. After drying, the content of vitamins, chemical and mineral substances in the obtained powders was studied. The addition of 10­15 % fruit and vegetable powders in the production recipe of cupcakes improves the physicochemical indicators of the finished product. Cupcakes made with the supplementation of fruit and vegetable powders also have a low energy value and contain a large amount of pectin substances. Therefore, we recommend using these powders in the manufacture of other products as well.

Throughout 121 days of winter pasture period, the animals aged 9.0­12.9 months old were grazed on without supplemental feeding. The study was carried out in the winter pasture of Yeghegnut community, Armavir region of RA. 10 heads from Holstein and Flekvi heifers each, kept in stalls were selected for the research. During 121 days of winter grazing, female calves from 9.0 to 12.9 month­old were in the pasture from 12:00 to 17:00 and during the remaining 19 hours in the cattle shed, without additional feeding. Absolute, average daily, relative weight gain and growth factors were determined on the basis of weighing and body part measurements at the beginning and end of winter grazing. According to the weight growth data, the absolute weight gain of a 9.0­12.9­month­old female Holstein calf was 71.4 kg, the average daily weight gain was 610 g, the relative weight gain was 30.6 %, the growth factor was 1.4 times, compensation for 1 kg weight gainer – 5.4 energy feed units, and for the Flekvi breed – 62.6 kg, 535 g, 27 %,1.3 times, and 6.2 energy feed units, respectively. According to the data of linear growth, the height of the body parts of the 9.0­12.9­month­old female Holstein breed in­ creased by 3.0­3.7, width by 3.0­3.3, length by 0.9­4.3, chest depth – 3.1, breast width – 3.6, forearm width – 0.7 cm, and Flekvi – 2.3­3.2, 0.7­2.6, 0.7­6.1, 1.7, 5.5 and 1.4 cm, respectively. Body composition indices also prove that the body structure of the 12.9­month­old female Holstein and Flekvi breeds has also developed proportionally. Therefore, we suggest to graze 6­month­old calves and older animals of different gender and age groups in the Armavir region of RA in winter pastures.