Obtaining a Spreadable Cheese Sort with Additives of Bioactive Compounds
Abstract
To conduct this study, a market survey was conducted in the form of a questionnaire to see what assortment of cheese and what ingredients bioactive compounds people want to consume. In order to find out what assortment of cheese and what ingredients with bioactive compounds people want to consume, a market survey was made in the form of a questionnaire. Taking into account the results of the survey,to process a melted cheese mix with the addition of dried tomatoes and basil. A technological scheme was developed for this cheese and sodium bicarbonate was used instead of melting and emulsifying salts to try to obtain a healthier product. The obtained product was analyzed for a period of 30 days from a sensory and physico-chemical. Physico-chemical and sensory properties of the obtained product were analyzed for a period of 30 days.
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