FORMATION OF FUNCTIONAL PROPERTIES OF SOFT CHEESES BASED ON CINNAMON
Journal Title: Молодий вчений - Year 2017, Vol 4, Issue 44
Abstract
The article suggests ways of forming functional properties of soft cheeses, the expediency of using cinnamon as a functional ingredient in their composition, in particular in mozzarella, is grounded. The review and technological characteristics of soft cheeses are reviewed. The role of cinnamon in the prevention and treatment of diabetes is defined. The scientific research on the effect of cinnamon on the condition of diabetics has been analyzed. The theoretical base necessary for the introduction of cinnamon into the process of mozzarella production is supplemented and systematized. Recommendations for the use of cinnamon as a therapeutic component in mozzarella have been developed.
Authors and Affiliations
O. A. Ivanishcheva
Keywords
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