УДК 637.333
P. A. Kostromin, O. P. Neverova
Summary Milk and dairy products are an indispensable part of the diet for people of all ages and health conditions, serving as a key source of complete protein (containing all essential amino acids) and calcium. Among dairy products a special place is occupied by cheese - a concentrated source of nutrients that can satisfy both gastronomic demands and a significant part of the body's needs in protein, minerals and energy. The relevance of research and improvement of technologies of their production is caused not only by this trend and increasing consumer demands for quality, but also by changes in the market situation, including the restriction of imports, which stimulates the development of domestic cheese production. The development of new technological solutions in this area allows to expand the range of demanded products [3].
Keywords: milk, soft cheeses, production technology, paprika, turmeric, dill.
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