Makarijoski, Borche and Dimitrovska, Gordana and Joshevska, Elena and Najdovski, Blagojche and Karabolovski, Nikola Traditional Technology of Fresh Cheese Production with Added Spices as a Functional Value-Added Dairy Product. International Journal of Research and Review.
Preview |
Text
IJRR41.pdf Download (416kB) | Preview |
Abstract
Fresh cheese represents an important segment of traditional dairy products, with significant potential for innovation through the development of functional and value-added foods. This study focuses on the traditional technology of fresh cheese production with added spices as a functional value-added dairy product. The objective of the research was to analyse the production process, evaluate the influence of selected spices on the physicochemical and sensory characteristics of fresh cheese, and assess its functional potential. Fresh cheese was produced using traditional methods based on high-quality cow’s milk, followed by the incorporation of selected natural spices. Standard analytical methods were applied to determine basic quality parameters, including moisture content, fat, protein, acidity, and sensory properties. The addition of spices contributed to improved sensory acceptability and enhanced functional characteristics, without adversely affecting the technological stability of the product. The results indicate that traditional fresh cheese production can be successfully combined with functional ingredients to obtain a value-added dairy product with increased nutritional and market value. This approach supports the preservation of traditional dairy practices while enabling innovation aligned with modern consumer demands for functional foods. The findings provide a scientific basis for the development of functional fresh cheese within sustainable and smart dairy production systems.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology Scientific Fields (Frascati) > Natural sciences > Biological sciences |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Mrs Gordana Dimitrovska |
| Date Deposited: | 06 Nov 2026 08:40 |
| Last Modified: | 06 Nov 2026 08:40 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11977 |
Actions (login required)
 |
View Item |