Формирование потребительской ценности творога пролонгированного срока годности при использовании муки из семян расторопши пятнистой

摘要: The strategy for improving the quality of food products in Russian Federation until 2030 determines trend towards diet country's population through production new types enriched with valuable additives. According to results a comprehensive study, addition flour from milk thistle seeds soft curd (1.0–2.5 %) makes it possible obtain product high consumer value. Flour thistle, as source flavolignans, helps increase nutritional value cottage cheese unpressurized Packed 5% fat an protein content by 0.11–0.24%, 0.06–0.12%, carbohydrates – 0.13–0.28% and silymarin up 3.39–7.26 mg/100 g prolongation shelf life 8 days. Acidity microbiological indicators correspond established level. Enriched is mass fraction 1.0 2.5%, combining animal components (cottage beneficial microflora) vegetable (flour silymarin), integral biosystem that complies safety requirements accordance TR TS 033/2013 “On dairy products” provides improved properties various categories (healthy people those rice group) different ages, at same time does not apply specialized products.