PRACTICAL ASPECTS OF ENRICHMENT OF LACTASE-FREE SAUCE WITH FUNCTIONAL INGREDIENTS

The article analyzes the domestic and world experience in the use of vegetable milk and prospects for its implementation in restaurants. The possibility of replacing cow's milk with coconut milk and butter with coconut oil has been studied, as this replacement allows to remove the source of lactose from the prescription composition. The data confirming the possibility of complete replacement of components of animal origin with vegetable raw materials are given. It is established that white lactose-free sauce on vegetable raw materials has high organoleptic quality indicators.