Abstract
The article describes the course of cooking soft salty cheese with the addition of a vegetable component and conducted special studies, product reviews, product quality indicators.The results of the study of physico-chemical, microbiological parameters, physico-chemical parameters of soft salted cheese with the addition of a vegetable component are presented. One of the most important indicators in determining the quality of raw materials and choosing them as raw materials for further processing are its physico-chemical properties and organoleptic characteristics. Microbiological parameters of soft salted cheese, including physico-chemical parameters, were studied in laboratory conditions.In order to produce cheese of guaranteed quality, studies of hop safety parameters were carried out, as well as the physico-chemical composition of dairy raw materials was studied. The stage of administration of the plant extract has been determined.An effective cheese recipe has also been developed. The amount of special sauce for storing the finished product was also calculated, which indicates that the soft cheese dipped in the sauce has a long shelf life and tastes very pleasant.All studies were conducted in the laboratory of the Institute of Cheese Making at the Federal Altai Scientific Center of Agrobiotechnology in Barnaul (Russia) and were taken into account according to a special protocol.