Development of Biotechnological Processes in Curd Cheese Production via White Glaze and Plant-Based Supplement

Authors

  • N.R. Chatinyan, L.Sh. Aleksanyan, S.H. Gevorgyan

Keywords:

curd, white glaze, feijoa, plant based supplement, filling material

Abstract

The use of feijoa and white glaze as a plant based supplement in the curd cheese production has been studied for the first time. According to the research results, the dairy product gets rich in easily digested carbohydrates, vitamins, essential amino
acids, macro- and micro-nutrients and other nutritional elements due to the plant-based supplement. Skimmed milk has been used as a raw material, which is easily digested by human body.

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Published

2023-08-14

How to Cite

N.R. Chatinyan, L.Sh. Aleksanyan, S.H. Gevorgyan. (2023). Development of Biotechnological Processes in Curd Cheese Production via White Glaze and Plant-Based Supplement. AgriScience and Technology, 1(73). Retrieved from https://journal.anau.am/index.php/anau/article/view/285

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/.