ASPECTS OF THE DEVELOPMENT OF DAIRY FORTIFICATION PRODUCTS WITH PLANT USE FOOD ADDITIVES.

Abstract

The article is devoted to the issues of food use of renewable
resources of protein-containing raw materials. domestic food market development
trends regarding the development of recipes for a new sector of the dairy industry -
“plant-based milk with low-quality milk” of local origin. The groups and types of
protein-containing plant raw materials used are considered. The main and
additional components of the recipe composition of plant milk and the accepted
classification of this drink according to the nature of the raw materials are
characterized; analyzed the advantages and disadvantages of the nutritional value
of vegetable different types of milk and the basic requirements for its colloidal
state.