Study of enriching components that provide functional and technological properties of albumin cottage cheese

The paper considers the functional and technological properties of plant components used in the enrichment of albumin cottage cheese. In the study of betulin, its organoleptic indicators and safety indicators were established. The possibility of creating a protein-vitamin composition based on vegetable raw materials has been identified and the possibility of its further use in the enrichment of albumin cottage cheese has been established. In the course of the research, the characteristic of the moisture - retaining and fat-retaining ability of the protein-vitamin composition at different temperatures and preparation methods is given. According to the results of research, the highest moisture-retaining capacity of the protein-vitamin composition is shown at a temperature of 95°C. The dependence of the fat-holding capacity of the protein-vitamin composition on the temperature is established, so when the suspension is gradually heated, the maximum value of the fat-holding capacity is reached at 65 °C. Computer modelling for the enrichment of albumin cottage cheese is a protein - vitamin composition in an amount of 10% according to the results which obtained data on the content of fat mass fraction of the product developed which was 1%, protein 1,4%, carbs - 6%. The energy value of the product is calculated, which is 74 kcal, while the balance index of the amino acid composition of the enriched albumin curd is 0,18.