Effect of Herbal Extracts Upon Enhancing the Quality of Low-Fat Cottage Cheese

compounds found in plants possess medicinal properties and act as biogenic stimulants. These substances are formed isolated tissues of animal plant origin during their adapting to adverse environmental conditions, exhibiting biological activity. Biogenic stimulants include extracts utilized pharmacology dairy cattle breeding enhance immunity, prevent infertility, increase productivity, elevate the level protein fat components milk. This suggests potential application biopreparations industry, particularly technology low-fat cottage cheese, its content. Objective. The present study aims investigate effect preparations used cheese production on quality assess feasibility said preparation. Methods. parameters value were evaluated for milk made from cow's prepared curdling, well lactating enzyme preparation "Fromaza" amount 0.1 g each batch product dissolved extracts-based "Biosvit" "Megasvit". In samples raw milk, mass fraction fat, protein, solids density determined. Physicochemical biochemical parameters, amino acid composition determined using standardized methods. Results. revealed that use increased total pilot by 0.4%, while "Megasvit" led a decrease content 0.52%. Additionally, reduced non-casein batches 0.25% 1.82%, respectively, casein 0.65% 1.43%, compared control. yield every 100 kg processed 2.8% 4.5%, when preparations, Conclusions. effectiveness "Megasvit", dissolve "Fromaza", improving has been confirmed.