Modern technology of soft cheese for farmers of the Siberian region

The article presents the results of the research devoted to the study of production of dairy products with functional ingredients. Buckwheat bran is chosen as a functional ingredient, it contains little carbohydrates but it is rich in protein and soluble fiber. Buckwheat bran is more useful than other kinds of bran, because the protein contained in it is very similar to animal protein (which a human organism needs greatly). Today dietary fiber is one of the most promising and effective ingredients, it is begun to be used in the dairy industry not long ago. During the work the mode of buckwheat bran preparation and bringing in in the soft cheese was defined. The solution to the problem of uniform spreading of the functional component throughout the product mass is offered. Based on the results of experimental research the technology of soft buckwheat bran cheese production is developed, the organoleptic and physical-chemical studies are carried out. The schematic diagram of soft buck- wheat bran cheese production is presented. The draft standard documentation for the soft buckwheat bran cheese production is worked out. The novelty of technology process is reflected in the invention patent.