Prospects for the use of lentil cultivars in the technology of curd products

The most suitable basis for proteinaceous products with functional properties are cottage cheese and cottage cheese products. In this regard development of technologies with use of functional ingredients for production of groups of the cottage cheese products intended for food of various groups of the population is very actual. The prospect of use of the zoned lentil grades in creation of the cottage cheese enriched is shown. The perspective vegetable raw materials possessing unique biochemical structure is the lentil recognized as the most dietary among bean cultures.