Abstract
The article is devoted to the investigation and development of a cottage cheese-plant food product intended for school children nutrition. In this regard researches of the dairy-plant base fermentation and of organoleptic indexes of the base are done. The results of the researches testify that buckwheat flour in the amount of 6 % makes the pro-biotic cultures of microorganisms active and viable, and the organoleptic features more pleasant.Keywords
Cottage cheese-plant food product, dairy and plant base, organoleptic indexes, fermentation, pro-biotic properties, bifidus bacteria.REFERENCES
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