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.

Drought is one of the main abiotic stresses that depends on soil type and rainfall patterns on agrarian land. However, it is mainly responsible for major yield losses in crops. Climate change further compounds the challenges to advanced crop yields. Failure stress reduces crop yield. This research was conducted on grain yield in fifteen Armenian and Iranian wheat varieties to evaluate grain yield and drought tolerance indices. The study was performed with three replications under normal and drought-stress conditions for two years. According to grain yield, eight drought tolerance indices are estimated, including stress tolerance (STI), tolerance index (TOL), stress susceptibility index (SSI), mean productivity (MP), harmonic mean (HM), geometric mean (GMP), yield index (YI), and drought index (DI) for all varieties. The combination of yield analysis, eight drought tolerance indices, and correlation revealed that Navid, Voskehask, Sabalan, and Zare varieties were desirable for drought tolerance. Other varieties were identified as semi-tolerant and sensitive to drought stress.

Armenia, with its entire territory, is considered the most sensitive country to climate change. The land tax rate for agricultural lands is determined at 15 percent of the estimated net income determined by their cadastral assessment. The cadastral assessment of agricultural lands in the Republic of Armenia was carried out in 2002-2004. During the assessment, the materials of land management, soil science, geobotanical, and other studies and research conducted in the 1970-1980s were taken as a basis. The article presents the results of research and analysis conducted by the authors during 2020-2023, on the impact of climate risks on the yield and quality of crops on agricultural lands in the Republic of Armenia. As a result of the research, it turns out that among climate risks, the greatest damage to agricultural lands in the Republic of Armenia is caused by frost, hail, and drought, which affects the quantity and quality of crops from agricultural lands, and consequently the income received, which, however, does not reduce the tax burden of the landowner. As a result of the research, to modernize the assessment methodology in the process of calculating net income, it is recommended to adopt the revised calculation method developed and proposed by the authors using risk reduction coefficients (climate risks).

Honey wine, also known as a fermented beverage made from natural honey, is believed to be one of the earliest alcoholic drinks created by ancient humans thousands of years ago, long before the discovery of grape wine. Our research aims to produce wine from honey collected in the Armenian mountains. A series of articles dedicated to the study of the possibility of obtaining alcoholic beverages made by fermenting natural honey (honey wine) using different types of dry active yeast and yeast autolysis derivatives. The data obtained from the research results will be interesting from both the scientific and production points of view. This will allow us to conclude that the selected yeasts can be used for producing such alcoholic beverages.

The role of lipid peroxidation in the pathogenesis of liver diseases in sows was studied. The state of the antioxidant system in these diseases was also assessed. The liver of sows has been examined after slaughter. There were four groups formed: healthy, acute and chronic hepatosis (HS), and liver cirrhosis. An increase in the level of endogenous intoxication has established, the content of primary (diene conjugates), secondary (malondialdehyde, ketodienes, ketotrienes), and final (Schiff base) products of lipid peroxidation in the blood of sows with hepatopathy. Also noticed that sows with hepatopathy had decreased antioxidant protection, catalase activity, and concentration of tocopherol and ascorbic acid. The level of change was growing with a gravity of hepatopathy. The most expressed disturbance has been observed in sows with liver cirrhosis.

Increasing demand for semi-finished meat has led manufacturers to increase production volumes, renewing and modernizing their assortments in parallel. Technologies and recipes for semi-finished products production are known, in which animal and vegetable raw materials are combined. In addition, it contributes to the rational use of raw materials, the provision of quality food, and the improvement of technical and economic indicators. As a dietary raw material, white cabbage is an effective raw material to use in the production of semi-finished products.

In the Armavir marz of the Republic of Armenia, the effect of the load of buds was studied on the growth, yield, and quality indicators of the Nrneni grape variety. This grape variety was created at the Armenian Agricultural Institute, by crossing the 1-17-1 (Alicant Bushe x Cabernet Sauvignon) hybrid form and the Georgian Saperavi varieties. The Nrneni grape variety is lateripening, moderately high-growing, with low frost resistance and high fungal disease resistance. Experimental vineyards were planted at a planting density of 2.5x1.5 m. The vines were formed according to a low-stem multi-arm fan-shaped formation: The load of the vines was studied at 20, 30, 40, and 50 buds. Research findings related to shoot growth, ripening, and harvest quality enable us to recommend the optimal vine load for the Nrneni grape variety in the Armavir marz region. Based on these studies, we suggest maintaining a load of 30–40 buds per vine.

The ratio of stem fruit, skin, pulp, juice, and seeds is determined by mechanical analysis. A grapevine›s ratio between these components is crucial for winemaking, both in terms of yield and quality. This work aims to determine the mechanical composition of the local, less common varieties, Voskehat and Chilar. The weight of the bunch and berries, the number of berries in the bunch, as well as the weight of the seeds and the skin of the ridges are determined. The structure of the bunch, the composition of the berries, and the indicator of the composition of the bunch were calculated: For Chilar grape varieties, this indicator was higher at 1.8, while for Voskehat grape varieties, it was 1.4. Higher juice yields mean higher efficiency of wine production and lower wine costs for technical varieties.