Fiber from thistle seeds in albumine product

Abstract

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 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.