Use of stabilization system «Geleon 132 C» as a part of the cheese product with thermostable properties

In connection with changes in structure of a food of the population of our country and deficiency it is white the increasing attention it is given to expansion of sphere of alimentary use of secondary albuminous resources. Active development was received by a tendency to working out of products with more balanced on amino-acid structure, protein. Among highly-albuminous milk products the leading part is taken away to cheeses which on the biologists-cheskim to properties have paramount value in a food allowance of the person.