Laboratory work at the Milk Department, Fat and perfume and cosmetic means form students' skills and skills in the production and determination of the quality of dairy products on the basis of modern methods of production and control. In doing so, students get acquainted with the range of production, terminology, Quality indicators. The content of laboratory work includes the processing of theoretical material and the progress of work performance. For each student's job, a report is drawn up, which is presented by the teacher to check. When performing laboratory work, students have the opportunity to produce and evaluate the quality of dairy products in production conditions. Monday 1 December The department has passed a laboratory class in groups TM-43(b) with the assistant Kurenkova OO. From the disciplines “Milk technology with KP” and “Innovative industry technologies”. The theme of the work was “Evaluation of butter and spread”, and “Studying technological features of functional milk drinks production”. In laboratory conditions, students checked for quality butter and spread, and also produced vitaminized milk and yogurt using vitamin C. On Tuesday 2 December passed laboratory work in groups TM-43(a) with the assistant Kurenkova OO. From discipline “Student research” and “Innovative industry technologies” topics: “Production of ice cream with a mint liqueur” and “Studying technological features of production of probiotic dairy products”. Also on the basis of mint liqueur on a dairy basis was produced French dessert “Chocolate mousse”. On Wednesday 3 December with the assistant OO Kurekova. Laboratory classes were conducted with a group TM-57(b) (masters) From discipline “Scientific and technological progress and development forecasting”. Under laboratory conditions was produced 4 products: dessert “Milk pudding” (cooked from fresh products – milk, yolks, Sugar, as well as starch and gelatin, that is used to thicken pudding), ice “Seal” and “Chocolate” (natural without the use of stabilizers) and mayonnaise using a combined complex of vegetable oils (sunflower refined and unrefined, corn and pumpkin oils). Thursday 4 December Laboratory classes were conducted with a group TM-53(a) (Specialists) with the assistant of the Department of Kurenkova OO. From discipline “Functional Dairy Technologies” on the topic: “The use of mineral substances in the production of dairy products”. For this purpose, condensed milk with sugar was produced, enriched with a complex of minerals and vitamins, as well as mayonnaise using a complex of vegetable oils. After production of condensed whole milk with sugar, enriched with minerals and vitamins, a waffle -based cake was made. At the end of each laboratory work, an organoleptic assessment of the quality of produced products was required.