ENRICHMENT OF THE COMPOSITION OF THE FERMENTED MILK NATIONAL PRODUCT USING A FUNCTIONAL INGREDIENT OF PLANT ORIGIN

At all times, research has been carried out on the search for rational methods of complex processing of plant and animal raw materials, the creation of waste-free technologies that can serve as the basis for the production of high-quality and safe food products enriched with vitamins, microelements, proteins and other components that increase their biological and nutritional value. The article selected cow's milk as the main raw material for the product and rose hips as an additive of plant origin. Cow's milk contains all the useful substances necessary for Human Nutrition and contains proteins, fats, carbohydrates that are very easily absorbed by the body. In addition, it contains many enzymes, vitamins, minerals and other important nutrients that ensure normal metabolism. This article describes the use of the rosehip plant not directly itself, but rosehip extract in the enrichment of the composition of the national product cheese. The rosehip plant contains a huge amount of many organic compounds, as an example, natural antioxidants – phenolic and polyphenolic compounds. The peculiarity of the method of extracting a berry from a plant from a dry plant is described. It is shown that the quality and organoleptic indicators of lactic acid products after adding the extract have undergone changes. Due to the enrichment of the composition of the national product cheese with functional additives of plant origin, the amino acid composition of the product has increased.

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