Abstract
The object of research is the cream cheese, elaborated using vegetable raw materials.
 Investigated problem: This article provides information on the biochemical composition of leaves of A. odorum. The leaves of wild onions revealed a high content of vitamin C, macro- and microelements and other biologically active substances, indicating high nutritional and vitamin value and prospects of these species for use as fillers in the dairy industry.
 The main scientific results: A. odorum refers to green vegetable plants, rich enough variety of biologically active substances. Unlike other perennial species of onion, A. odorum characterized by low protein content (1.1–1.8 %) and a relatively high solids content (in the bulb up to 17 % in the leaves 10,5–11,3 %), sugars (10,9–12,1 %).
 The area of practical use of the research results: There will be researched a possibility of Allium odorum usage as an addition for new processed cheese production and an influence of plant raw material dosage on structure of the processed cheese.
 Innovative technological product: Products developed within the framework of integrated technology are distinguished by high quality, nutritional value, safety, preservation of special nutrients: essential amino acids, fatty acids, omega 6 vitamins, bioflavonoids. The recipe solutions about the elements of innovative complex technologies are reflected in the patents that are included in the Derwent database.
 Scope of the innovative technological product: Plant raw materials can be used both in pharmaceuticals to isolate saponins and to increase the nutritional and biological value of food products. In this article, we considered it in the production of processed cheeses, but it can be used as a seasoning for dishes. Content of inulin, quercetin, saponins, vitamin K, selenium, etc. makes this source very promising, it also has fungicidal properties and allows you to increase the shelf life of food products.
Highlights
The use of wild plants as medicinal raw materials and food additives prophylactic administration is becoming increasingly important
Many wild onions have long been known as food plants
The aim of this research is to develop a new type of processed cheese, increased biological value of processed cheeses, to study the influence of dose and type of vegetable raw materials on the texture of processed cheese
Summary
The use of wild plants as medicinal raw materials and food additives prophylactic administration is becoming increasingly important. Species of the genus Allium L. widely used as edible and medicinal plants. The flora is very rich Central Asian bows, they participate in the composition of vegetation over large areas. No wonder one of the names of the Tien Shan – Cun-Linh, which in Chinese means “Onion Mountain”. In the East Kazakhstan region was named payon Kolbinskim, from the word “bulb” – wild garlic (Allium victoriale L). Many wild onions have long been known as food plants. In the food used by the bulb and leaves (pen) any edible onion (rarely – only the bulbs or leaves, sometimes – flower arrows, and inflorescence) [1]
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