Abstract
The article pays special attention to the enrichment of cottage cheese with probiotic cultures. Therapeutically significant level of content of probiotic microorganisms in cottagecheese determines its functional purpose.Currently, curd products with probiotic microorganisms are not sufficiently represented in the trade network, which actualizes the conduct of scientific research on the development of a line of such products. The choice of enriching cottage cheese with propionic acid bacteria is due to antagonistic properties, which are expressed in the suppression of the development of pathogenic and conditionally pathogenic microflora. Another important feature of them is the ability to produce vitamin B12, which is involved in the regulation of hematopoiesis, prevents the destruction of red blood cells and fatty degeneration of internal organs, and also provides a coating of nerve fibers with a myelin sheath. The article presents the results of studies of the microbiological and physico-chemical properties of the finished product, as well as those requiring energy purposes.
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