Stojanovska, Tanja and Kalevska, Tatjana and Jankuloska, Vezirka and Stamatovska, Viktorija and Nikolovska Nedelkoska, Daniela and Gruevska, Nevena (2026) INFLUENCE OF THE TECHNOLOGICAL PROCESS AND WHEY PROPERTIES ON THE QUALITY OF ALBUMIN CHEESES. Book of proceedings of the 1st International Scientific Conference - Food Science, Nutrition, Innovative Technologies and Sustainability.
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Abstract
In recent years, a noticeable increase in consumer interest in products low in fat and calories has
been observed. Albumin cheeses, produced from whey as a by-product of the dairy industry,
occupy an important place in a balanced diet due to their high content of whey-derived albumin
proteins and low fat levels. These cheeses are recognized as products of high nutritional value
and potential relevance in nutritional science or food technology. The aim of this literature
review is to present the most relevant segments of the technological process and the composition
of albumin cheeses, both of which significantly influence all aspects of their quality. Data from
relevant scientific literature indicate that the chemical composition of albumin cheeses varies
considerably, mainly due to differences in the type of whey used and the diversity of production
technologies. Standardizing the quality of albumin cheeses would support broader recognition
of their potential as nutritious food products within a balanced diet.
Keywords: albumin cheese, urda, whey, sustainable production
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 20 Aug 2026 07:47 |
| Last Modified: | 20 Aug 2026 07:47 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11698 |
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