TECHNOLOGY FOR PRODUCTION OF SOFT CHEESE ENRICHED IN PLANT RAW MATERIALS

Abstract

This article discusses methods for enriching soft brine cheeses with vegetable raw materials. Our daily body must be provided with foods rich in vitamins, minerals, fats and carbohydrates, proteins, as well as micro- and macroelements, dietary fiber. Today, gastrointestinal diseases, diabetes, overweight and cardiovascular diseases are widespread among humanity. Dietary fiber plays an important role in the prevention or treatment of such diseases. Dietary fiber normalizes the microflora of the digestive system in the human body, reduces cholesterol levels in the blood, has a prebiotic effect and is a source of energy, and also helps eliminate toxins, heavy metals and radionuclides from the body. The study presents the recipe and technology for the production of salted soft cheese with the addition of wheat bran, which is a waste product from flour production. The physicochemical properties of cow's milk, the main raw material for cheese production, as well as the amount of dietary fiber in cereals and the presence of the required daily requirement of vitamins and minerals in wheat bran were determined. Research results have shown that wheat bran contains, in addition to a large amount of dietary fiber, vitamins and minerals, as well as essential and non-essential amino acids. The nutritional and biological value of soft cheese prepared with the addition of 5% wheat bran according to the proposed recipe turned out to be high.