IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF COTTAGE CHEESE ENRICHED WITH PUMPKIN SEEDS AND STUDY OF ITS IMPACT ON QUALITY INDICATORS
Keywords:
cottage cheese, dairy products, pumpkin seeds, functional food, fermentation process, protein, biological value, technological indicators, antioxidants, whey, organoleptic properties, nutritional valueAbstract
The article addresses the issues of improving the production technology of cottage cheese enriched with pumpkin seeds. During the research, the process of obtaining cottage cheese through milk fermentation under laboratory conditions was studied, and its technological and calculated indicators were determined. According to the obtained results, the yield of cottage cheese amounted to 37.64%, and the efficiency of the process was evaluated.The conducted studies analyzed the effect of adding pumpkin seeds on the nutritional and biological value of the product. The research results showed that due to the proteins, unsaturated fatty acids, vitamins, and minerals contained in pumpkin seeds, the functional properties of the product were enhanced. In addition, positive changes were observed in the organoleptic and structural characteristics of the product.As a result, the production technology of cottage cheese enriched with pumpkin seeds was substantiated as a promising approach for creating functional food products with high nutritional value.
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