THE EFFECT OF ADDITIVES FROM LOCAL RAW MATERIALS ON THE QUALITY OF THE CURD MASS

The quality of the curd mass with honey and cranberry additives is a more attractive product in organoleptic terms compared to that without additives, at the same time, the beneficial properties of the non-dairy components introduced make it more competitive. The physico-chemical properties of the prepared mass corresponded to the regulatory limits, which makes it possible to ensure the technological process without additional production costs.