USE OF PROTEIN-CONTAINING RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL FERROUS DAIRY PRODUCTS

Abstract

In recent years, the study of the health status of the population shows a significant increase in Azerbaijan in cardiovascular and oncological diseases, atherosclerosis, obesity, diabetes, diseases caused by overwork, etc. The observed deficiency in the diet of the majority of the population of proteins, biologically active components, plant tissues, vitamins , unsaturated fatty acids, minerals exacerbates this problem and determines the relevance of the prevention and prevention of many diseases with the help of functional foods [7].

The expansion of the range and the production of functional food products that normalize metabolism and increase the resistance of the human body to the effects of harmful factors are among the priority areas for the development of the food industry in modern conditions.