The curds product with vegetable ingredients
The technology of the curds product with ingredients of plant origin has been worked out. The sequence of the dry vegetable ingredients addition has been determined. Quality indicators of the developed product have been assessed in comparison with those of the control sample. Curds product contains dandelion root, ginger, walnut flour and flavors (salt, tomato paste, garlic). The relevance of applying these vegetable raw materials in the technology of the functional curds products has been shown.