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The objective of the research work is studying the process of structure formation of the cheese products containing functional ingredients. On the basis of conducted research it was found that the developed model mediums made it possible to recommend Carrageenan-C100 in the proportion of 1.5% of the weight of the cream for stabilizing and structure formation of the new product with the use of fermented cream. Combined use of an emulsifying salt and a thickener allows manufacturing a product having a stabile plastic consistency on the basis of a mixture of two basic ingredients (a solid and a liquid ones).

Research of structure formation of the dairy products containing functional ingredients