IMPROVING THE TECHNOLOGY OF FOOD PRODUCTION WITH THE USE OF THE PROCESS OF BIOMODIFICATION

Abstract

Biomodification allows to increase the nutritional and biological value of raw materials, finished product and improve their quality. A promising direction is the production of specialized cheese products, in the technology of which the process of biomodification of protein mass by complex synbiotic is used. As an activator biomode classification of animal protein (milk protein) is used in certain technological parameters kompletny a synbiotic a source of vitamins, mineral substances, dietary fibers and other biologically active substances contained in FitEx-tracts obtained from vegetable raw materials, and probiotic cultures of microorganisms. The study of the process of modification of the protein milk mass in the application of bio-additives, as well as the proposed rational modes of biomodification of cheese.