Developing Production Technology for Cottage Cheese Supplemented with Olive Oil

Authors

  • G.Zh. Hakobyan, M.G. Karakhanyan

Keywords:

fatty acid, milk fat, olive oil, cottage cheese, cottage cheese product

Abstract

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.

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Published

2023-08-14

How to Cite

G.Zh. Hakobyan, M.G. Karakhanyan. (2023). Developing Production Technology for Cottage Cheese Supplemented with Olive Oil. AgriScience and Technology, 1(73). Retrieved from https://journal.anau.am/index.php/anau/article/view/282

Issue

Vol. 1 No. 73 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.