CHEMICAL COMPOSITION AND BIOLOGICAL VALUE ANALYSIS OF SEMI-PRODUCT FROM SKIMMED MILK WITH ADDITION OF LICORICE EXTRACT

Abstract

This article presents a solution for problem of complete and efficient use of milk derived products, implementation of wasteless processing technology principles for raw materials, development of new food product technology with complete use of milk raw material components. Such principles will allow efficient use of secondary milk raw materials and also will lead to energy saving, minimal labor and financial costs in technological process assurance. The research results for development of semi-product on the basis of skimmed milk with addition of licorice extract, its chemical composition and biological value are considered. Possibility of usage of this semi-product at restaurants, as well as benefits of such usage are proved, in particular as follows: diversification, increasing of products quality, diminishing of technological process stages amount, diminishing of raw materials transportation and storage costs, improvement of sanitary condition and operation of an enterprise within a year, solving the problem of shortfall of protein substances in population nutrition.