Biotechnological aspects of the production of curd products for specialized nutrition

Abstract

The biotechnological aspects of fermentation of an effective food system enriched with milk protein for its use as a dairy base of a cottage cheese product are investigated. The formulation and technological parameters of production have been developed, the nutritional, biological and energy value of the new product have been studied. The scientific tasks and their solution are formulated using ultrafiltration technologies, fortification of the system with milk-protein concentrate, vitamin-mineral complex and functional ingredients in the form of a complex of probiotic cultures and a prebiotic — inulin. The indicators of the quality and safety of the curd product have been studied. The formulation and biotechnological parameters of the production of cottage cheese product were tested in the industrial conditions of JSC «Lyubinsky MKK». The curd product enriched with functional components can be used in specialized nutrition.