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This article presents the feasibility of combining of animal and plant material in terms of population provision with biologically valuable food. It is established that the development of milk-plant minced mass technology from buttermilk concentrate is an important task that will expand the range of combined minced masses with high nutritional and biological value. The results of study of biological value of milk-plant minced mass from buttermilk concentrate are presented in the article. The indispensable amino acid score of prototypes was calculated and the digestion degree and relative biological value of the developed minced masses were defined. The study results show that the protein composition of developed minced mass does not include limiting amino acid, while the level of all essential amino acids exceeds the standards of FAO / WHO and the protein of developed minced masses is characterized by the high digestion degree, enabling their widespread use in the production of culinary products in restaurants.

Biological Value Study for Milk-Plant Minced Masses from Buttermilk Concentrate