Recipe development for producing soft cheese with a plant ingredient and assessment of its quality indicators

Milk and dairy products occupy one of the leading places in the diet of people in our country and they are extremely important for a balanced human nutrition. The share of dairy products in the food basket structure (value assessment) varies from 20 to 30% in different regions. In terms of nutritional and energy value, cheese occupies a leading place among human food products. A high content of milk fat, protein, vitamins and mineral salts properly balanced and easily digestible, as well as its long-term storage property, make cheese very valuable for human nutrition. The work describes the recipe and describes a technology for producing soft cheese with a plant ingredient. The quality indicators of the product have been assessed by a tasting commission of ten people. The samples have been tested blindly. At the next stage, the physicochemical and microbiological parameters of the finished product have been determined.