EXPANSION OF VARIETY LINE OF FUNCTIONAL FOOD PRODUCTS BY DEVELOPING TECHNOLOGIES OF PROCESSED CHEESE PRODUCT FOR SPECIALIZED NUTRITION
Nder import substitution the problem of increasing the production of high quality and biologically complete food, includ- ing cheese and processed cheese products are currently particularly relevant. The article discusses the problem of production of processed cheese products as part of a program to increase the volume of production of Russian food, the results of tech- nology development processed cheese paste, as part of the complex technology of processed cheese products for specialized nutrition. The basic principle of this technology is the development of technological parameters and methods of processing the basic raw material of milk is the most natural and biologically fully functional product, in order to preserve its native properties. This processed cheese product is biodegradable and contains the full essential amino acids, fatty acids, vitamins and minerals, its biological value is determined by the balance and completeness of its amino acid composition. On elements of the innovation complex technology was developed and approved regulatory documents, the novelty of technology and prescription decisions are reflected in the patents of the Russian Federation. Products developed in the framework of the complex technology, are of high quality, nutritional value, safety, containing special nutrients: bioflavonoids and dietary fiber, promoting assimilation by the body of consumers of different age groups. Complex technology of processed cheese product is recommended for dairy production enterprises with a full cycle of processing of animal and vegetable raw materials. All the components of the formulation are selected depending on the destination of the product: school meals, diet nutrition, sports nutrition, food and other mass.