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The task of developing import-substituting technologies for processing and storage of products of goats lactation with relevant equipment should be solved by the following actual reasons: biochemical characteristics as the objects of food nanobiotechnology, the seasonal nature of production of these types of animal products, the variability of the composition and properties depending on various factors, including the stage of lactation. The authors proved expediency of complex use of goat milk and colostrum when developing technologies of natural instant food mixes with the immunomodelling properties and the allergenicity reduced in comparison with natural products of a lactation of cows. For stabilization of biologically active agents, which are peculiar to native raw materials, there is a technology which includes preliminary removal of moisture in the baro-membrane ways. Freezing by cryogenic liquids (liquid nitrogen) and sublimation drying are offered. For ensuring stabilization of biologically active agents as a part of the dehydrated products in the vacuumsublimation dryer, the principle of the thermal pump is used. Installation, in which preservation of native properties of biologically active components as a part of a product is provided, is designed. The design of installation provides removal from a zone of an intensive supply of energy of the dried part of a product due to its destruction as a result of friction about the punched drum surface. Updating an interface of phases and an intensification of process is in addition provided.

Vacuum freeze-drying of products of goats lactation through heat pump: model development and equipment