Selection of ingredients for the development of functional cheese technology

The article examines the current state of cheese production over the past 5 years. The technology of production of functional soft cheese is proposed, which is planned to be achieved by using natural ingredients in the formulation. Natural sources of nutrients are selected and compared. The rationality of using vegetable raw materials as an additional source of vitamins and minerals in the production technology of soft cheese is proved. Barley malt extract and rosehip have been selected for further research and product development.