Scientific substantiation and development of biotechnology of curd product for specialized (herodietic) nutrition

he article presents the scientific rationale for a promising trend - a product with a high protein
content, enriched with functional ingredients for specialized (herodietic) nutrition. Based on the results of our
own research, we determined the component composition of the fermented product and the main dairy raw
material - buttermilk, characterized by high biological value. The new product contains an antioxidant complex
and a herbal ingredient that expands the product range.