Improvement of curd mass production technology
Journal: E3S Web of Conferences
Year: 2021

The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the proposed product have been evaluated and its fatty acid composition has been analyzed in order to confirm the beneficial properties of the curd under consideration. The relevance and novelty of the t