Abstract
Structure and food ration of modern humans indicate a deficit of essential components and objects, including animal origin. Demand for animal proteins, according to some facts, is satisfied less than 80%. Modern ideas about nutrition suggest that milk protein plays a basic role among them. An important problem in development of new products is also consumer meeting demand and safety. Curd is a richest source of complete protein. Man’s organism almost completely assimilates curd protein. The high biological value of proteins is conditioned by composition and balance of amino acids and good assimilability. The colloid state of proteins determines their easy availability and digestibility. Milk-based products have a complex structure. The low-fat kernel of sunflower seeds is one of the most promising types of material. Use of it in the technology of new products will improve the food and biological value and expand the range of product. It has an exceptionally high biological value. It is thought that the core protein of sunflower seeds is the least different from the egg white among other vegetable proteins. In connection with this, we have carried out the work for development of technology of soft cheese product including a core protein of sunflower seeds in the formulation. The research of the accessibility of new product protein component is performed, positive results are obtained. New product development and introduction into production allows expanding the assortment and consumer meeting demand for dairy products.
Highlights
The present state of development of the food industry challenge the specialists to develop and apply efficient and competitive technologies of a wider range of higher quality and nutritional value food products with improved consumer characteristics.In the market economy, the consumer demand controls the development of the assortment of marketed foods
The consumer demand controls the development of the assortment of marketed foods
The problem of satisfying the consumer demand in foods of high nutritional and biological value is of drastic importance at the present stage of the new technological development marked by the availability of a significant unused raw material potential
Summary
The present state of development of the food industry challenge the specialists to develop and apply efficient and competitive technologies of a wider range of higher quality and nutritional value food products with improved consumer characteristics.In the market economy, the consumer demand controls the development of the assortment of marketed foods. The problem of satisfying the consumer demand in foods of high nutritional and biological value is of drastic importance at the present stage of the new technological development marked by the availability of a significant unused raw material potential. The literary data analysis about the structure of mo dern man diet indicative of the deficiency of essential diet components consumption is wide-spread, including animal origin proteins which are the sources of essential amino acids. The tendency of fat content reducing and protein content increasing in milk and dairy products is explained by this fact. The consumption of low fat dairy products increased in the last decades almost in all countries of the world. Different flavour and aromatic additives are used for the low fat dairy products taste improvement [2]
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