Optimization of milk-vegetable curd bars for children

Dairy products are an important part of the children's diet due to their balanced composition and high nutritional value. The combination of raw materials of plant and animal origin provides food with an optimal content of essential essential nutrients. To achieve this goal, methods of mathematical modeling are actively used. One of the common methods for optimizing multi-component formulations is linear programming in Excel. In this work, a technique for optimizing the composition of a dairy-vegetable curd product is presented. The main ingredients are soft cheese, cream, oatmeal and pumpkin flour. When compiling the data matrix, the content of the main nutrients in these components, as well as the content of vitamins and minerals, were taken into account. The cost of the product is selected as a function of the target. When forming the balance equations, the requirements of GOST 32263-2013 “Soft cheeses. Technical conditions”, as well as daily intake of vitamins and minerals for children from 7 to 11 years old. As a result of optimization, a recipe for a dairy product containing oat and pumpkin flour in equal proportions was obtained. It is calculated that when using 100 g of the resulting product per day, the need for vitamins (A, B2, B9, H, PP) and minerals (calcium, magnesium, phosphorus) will be covered by 12-27 %. Based on the results of the work carried out, it can be concluded that to obtain a product with a balanced composition, it is advisable to use mathematical modeling. At the same time, the combination of cheese mass, oatmeal and pumpkin flour in the recipe makes it possible to obtain a combined product with a high nutritional value.