The influence of low-temperature freezing parameters and storage time on the quality parameters of milk-protein concentrates (MPC) of buttermilk was studied. The features of low-temperature phase transitions and glass transition of MPC were researched. It was found that the use of viburnum and cranberry purees as coagulants contributes to increasing the proportion of bound moisture and improving the preservation of products. Changes in colorimetric characteristics of the concentrates during storage were determined. The periods and conditions of MPC storage were found.
