Revealing the features of the formation of the properties of processed cheese with wild onions

Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants have a number unique properties, practically not found traditional processed cheese chunks. Quercetin is most commonly plant flavonoids. Most studies confirmed the following basic properties quercetin: immunostimulating effect (increases activity phagocytes, T- B-lymphocytes; increases production antibodies, reduces manifestations secondary immunodeficiency, incidence viral infections); oncoprotective due decrease damaging oxygen radicals on genetic apparatus; antioxidant protection; positive cardiovascular diseases, etc. The cheapest, bioavailable frequently used raw materials onions, also contain bioflavonoids. article explores use wild onions creation functional cheese. In connection with spread coronavirus infection, it necessary strengthen body's immunity help nutrition. experiments carried out established quantitative presence flavonoids, vitamin K onions. Inulin saponins were composition proves advisability using food. research results development technology for new method adding onion filler different variations: fresh form powder presented. It was that addition Allium odorum imparts sharp aroma, when dried slightly chalky aroma final product. vegetable shelf life has been proven.