Development and research quality brine cheese "Ossetian" with kelp

The paper presents materials on the use of kelp powder in the development of cheese brine "Ossetian". Given in the article the results of research have shown that the introduction of kelp powder does not impair the quality of the cheese, but slows down the proteolytic processes that occur during ripening pickled cheeses, which can be explained by the presence of inhibitory substances in the kelp.