FEATURES OF THE USE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION TECHNOLOGY OF SOFT CHEESE

Cheese is a food product with a high protein content, obtained as a result of milk coagulation and its improvement. There are enough ways to add various vegetable additives to give the cheese an additional taste and aroma. The proposed article explores the possibility of increasing their nutritional and biological value by enriching soft salty cheese with vegetable raw materials. The addition of natural ingredients such as parsley powder and walnuts significantly increases the vitamin C and dietary fiber content of salty soft cheese. The study showed that in sample № 3, the vitamin C content in cheese with parsley and walnuts increased 6-fold, and dietary fiber increased to 0,86 g. These changes make it possible to improve the beneficial properties of dairy products.

The finished products met all the requirements for organoleptic characteristics and showed high quality. This research has proposed an effective approach to introducing functional properties into dairy products and opens the door to the application of new technological methods in the dairy industry. Enriching the composition of dairy products can enhance health benefits and offer new opportunities to meet people's nutritional needs.

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