Technology of the brine cheese product enriched with vegetable ingridients

The authors theoretically and practically justi ed the possibility of using paprika, coriander seeds and в-carotene as functional ingredients in the production of cheese product; it was studied and established the method, the technological stage and the doses of introduction of plant additives; developed a technological scheme of production of cheese «Domiati Donskaya». As a result of the quality evaluation revealed that the organoleptic characteristics are su ciently harmonious, the addition of plant ingredients gives a pleasant taste, smell and color of the cheese product, increases its nutritional and biological value.

cheese «Domiati Donskaya», functional nutrition, paprika, coriander seeds, technology of cheese product, quality evaluation