DEVELOPMENT OF TECHNOLOGY OF CHEESE PRODUCT WITH VEGETABLE RAW MATERIALS
The article presents the results of a study investigating the production of cheese products with functional ingredients. As a functional ingredient selected wheat, bamboo and oat dietary fiber. Currently dietary fiber are among the most promising and effective ingredients, their use in the dairy industry started relatively recently. In the process of performing the work determines the mode of preparation and introduction of dietary fibers in the curds. On the basis of experimental data, the developed technology of soft cheese product, conducted organoleptic and physico-chemical studies.