Abstract
This article presents a reserarch on the use of iodine-containing dietary supplements – kelp in the formulation of soft cheese. The kelp brought in experienced options formula before thermocycling coagulation in the amount of 0.2 % by weight of the formula. In control supplement laminaria has not imposed. All kinds of cheese, both a control, and test samples were manufactured from the same batch of milk as raw material. Technological process of establishing fortified with iodine thermocycling cheese included the following operations: preparation of the milk to thermocycling coagulation; heating; the introduction of the flavoring component and thermocycling coagulation of milk proteins; formation; selfpressing the curd; salting; form of pale malt; cooling; packaging; storage. The results showed that the introduction of kelp powder does not degrade the quality of the cheese but gives it a certain spicy flavour peculiar to seaweed and is a product of functional purpose.
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