Developing technology of cheese with high biological value

Abstract

The usage and search for vegetable raw materials containing biologically active substances in food production is a promising direction, which gives an opportunity to increase the range of products with high biological value. In order to expand the range of functional dairy products, we have studied the chemical composition of vegetables common in western Georgia such as carrots and bell peppers. A new range of technology for the production of food additives and cheese were developed. The contents of vitamin C and Ca in vegetable-fortified cheese have been identified, It was established that the cheese with grated carrot has a high content of Ca (664.32 mg); As for the content of vitamin C, it increased by 25 mg% compared to the control in the case of the joint addition of bell pepper and carrot. Microbiological indicators of new products were also determined. It was figured out that they are within the norm.