DEVELOPMENT OF A WASTE-FREE TECHNOLOGY FOR THE PRODUCTION OF COTTAGE CHEESE PRODUCTS BASED ON MELTED MILK
In recent years, dietary and functional food products have become increasingly popular. Cottage cheese and products made from it are very nutritious, as they contain a lot of protein and fat. Milk proteins are part of all the cells of the body, contained in enzymes, hormones, immune bodies. Milk protein is an important protective factor, as it has amphoteric properties, binds acid and alkali vapors, and neutralizes toxic heavy metals and other substances harmful to health. The protein contains all the essential amino acids, especially rich in tryptophan, methionine and lysine, so it is recommended for liver and heart diseases. The cottage cheese is noted for its high content of lecithin, which removes excess cholesterol from the body. The presence of lecithin and choline in cottage cheese makes it possible to use it for the treatment of atherosclerosis. Cottage cheese whey is not only a by-product in the production of cottage cheese, but also a valuable raw material for the production of dietary products. Draining the serum simply into the sewer is not only not advisable, as it increases costs, but also has a negative impact on the environment. Thus, the complex processing of whey contributes to the strengthening of the financial stability of the enterprise, increases the competitive advantages in the market, and allows you to expand the product range. The article presents the technology of production of cottage cheese based on melted milk, processing of curd whey to produce a marmalade product with a sweetener (stevioside), the results of organoleptic evaluation, humidity, dry matter content and titratable acidity of the finished product.