Development of soft cheese of functional orientation
Roza T. Timakova,
Iuliia V. Iliukhina
Abstract:Traditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis), rich in water-soluble vitamins and essential amino acids, and dry mare’s milk, which is close in its composition to mother’s milk, allowed us to form a new functional food product. A technological feature of the production of soft cheese recipes of a functional… Show more
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