The improvement of the assortment structure is facilitated by the
introduction of progressive technological processes, the creation of new technologies
using various types of non-traditional raw materials, which reduce the caloric content
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and simultaneously increase the nutritional and biological value of dairy products.
New principles of using plant ingredients can be implemented by creating
functional mixtures, the use of which will allow to develop a wide range of albumin
products, to ensure the stability of their technological properties during storage, to
minimize the consumption of dairy raw materials, and to involve plant raw materials
in the technological cycle of production.
