USING HYDROLYZED POLYPEPTIDE AND POLYSACCHARIDE COMPLEXES AS A FUNCTIONAL FOOD INGREDIENT IN COTTAGE CHEESE TECHNOLOGY
The purpose of research is to develop the technological process of cottage cheese with functional characteristics. The article presents a study of the use of functional ingredients in the cottage cheese recipe. Adding 25% polypeptide hydrolyzed complex and 2.5% inulin helped to improve the rheological properties of cottage cheese. At the same time the introduction of functional ingredients caused no changes in organoleptic characteristics compared to traditional cottage cheese.