Analysis of quality indicators of cottage cheese products for baby food

In the course of the work, the main groups of products that children need during the entire period of growth were studied, scientific data on recommendations and norms for the consumption of proteins, fats, carbohydrates, vitamins and minerals for children of different age groups were analyzed. The expediency of improving the recipe composition of cottage cheese products by adding grain ingredients - wheat bran and oat flour is proved. With the help of mathematical methods of experiment planning, the optimal ratio of the components of the formulation was established. The optimal parameters of the preparation of dairy and vegetable systems and the mass fraction of components were also established. The developed curd products were examined according to organoleptic and physico-chemical parameters. The results of a comprehensive quality assessment showed that in comparison with industrial samples, cottage cheese products with the addition of grain ingredients have higher scores.