PROSPECTS OF USING CEREAL CROPS PROCESSING PRODUCTS IN PRODUCTION OF A MILK-SOFT PRODUCT WITH A MILK FAT SUBSTITUTE PRODUCED BY PRODUCED CHEESE TECHNOLOGY

Abstract

In the Russian Federation, especially on the territory of the Altai Territory, the issue of expanding the scope of application of grain crops is relevant due to high yields, nutritional value, the possibility of using in various branches of the food industry due to unique technological properties that are not lost during the production process. One of the promising areas of use is the production of dairy products using grain crops, since one of the leading segments of the economy of the Altai Territory is the production of dairy products, especially cheese. Of the grain crops, the most popular among the population were oat, corn, pearl barley, semolina, Poltava cereals and rice. All of them contain a significant amount of starch and fiber, and therefore, products made from them are easy to digest and most fully assimilated. The article presents a comparative characteristic of grain crops in terms of protein and starch content. In order to determine the optimal type of cereal crop, which is most suitable for the production of a milk-containing product with a milk fat substitute, produced using processed cheese technology, experimental developments were carried out. Semolina, oatmeal, wheat, corn and rice flour were considered as a cereal component. The results show the best options for producing the product.