Research and development of production technology for ethnic functional product "red cottage cheese"
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The technology of “Red Cottage Cheese” production is deeply rooted in the past of the Turkic people. “Red Cottage Cheese”, with its creamy caramel flavor, has long been considered a delicacy. The Turkic people cooked “Red Cottage Cheese” by a long-term simmering of the mixture of whole milk and a fermentation agent in order to obtain a curd clot, and then adding sugar and butter. The aim of the research is to develop a new technology for the production of the ethnic functional product “Red Cottage Cheese”. To develop this new cottage cheese product, we used skim milk, fermentation agent, and stevioside.
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Alkhamova, G., & Lukin, A. (2020). Research and development of production technology for ethnic functional product "red cottage cheese". Élelmiszervizsgálati Közlemények, 66(2), 2958–2961. Elérés forrás https://www.eviko.hu/index.php/eviko/article/view/193
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