Functional dairy products production features with vegetable fillers from Lamiaceae family essential oil plants

The paper is devoted to topical issues of the production technology of functional dairy food products with vegetable fillers from essential oil plants of the Lamiaceae family. The purpose of research is to study the features of the production of functional dairy food products with vegetable fillers from essential oil plants of the Lamiaceae family. Objectives: to consider the features of the bactericidal activity of essential oil plants of the Lamiaceae family using the example of Melissa officinalis L.; features of the production of functional dairy food products with vegetable fillers from essential oil plants of the Lamiaceae family on the example of a curd product with a filler from the herb Melissa officinalis L. Objects of the study: cottage cheese, lemon balm herb (Melissa officinslis herba). The practical significance of the study lies in expanding the range of dairy foods with functional properties that allow maintaining the immune status of the population. The main task, which is intended to be solved by the introduction of a vegetable filler from the herb Melissa officinalis L. into the product, is to increase the functional and nutritional value of the curd mass and its consumer properties. The combination of milk fats with bioactive components of essential oil plants allows you to increase the level of transport activity and provide a mild effect on the body due to the cumulative effect with the regular use of functional foods. As studies have shown, the plant filler from lemon balm has not only bioactive properties, but also organoleptically pleasant taste and aroma characteristics, which indicates the prospects for the development of new recipes for functional dairy products with plant fillers from essential oil plants of the Lamiaceae family.