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FEATURES OF THE USE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION TECHNOLOGY OF SOFT CHEESE

https://doi.org/10.53360/2788-7995-2025-2(18)-34

Abstract

Cheese is a food product with a high protein content, obtained as a result of milk coagulation and its improvement. There are enough ways to add various vegetable additives to give the cheese an additional taste and aroma. The proposed article explores the possibility of increasing their nutritional and biological value by enriching soft salty cheese with vegetable raw materials. The addition of natural ingredients such as parsley powder and walnuts significantly increases the vitamin C and dietary fiber content of salty soft cheese. The study showed that in sample № 3, the vitamin C content in cheese with parsley and walnuts increased 6-fold, and dietary fiber increased to 0,86 g. These changes make it possible to improve the beneficial properties of dairy products.

The finished products met all the requirements for organoleptic characteristics and showed high quality. This research has proposed an effective approach to introducing functional properties into dairy products and opens the door to the application of new technological methods in the dairy industry. Enriching the composition of dairy products can enhance health benefits and offer new opportunities to meet people's nutritional needs.

About the Authors

A. Mustafaeva
Kazakh Agrotechnical Research University named after Sakena Seifullina
Kazakhstan

Ayaulym Kakenovna Mustafayeva – Candidate of Technical Sciences, Senior lecturer of the Department «Technology of Food and Processing Industries»,

62 Pobedy Ave., Astana, 010011



Z. Birzhanovа
Kazakh Agrotechnical Research University named after Sakena Seifullina
Kazakhstan

Zhuldyz Birzhanovna Birzhanova – 2nd-year master's student of the educational program «Food Technology»,

62 Pobedy Ave., Astana, 010011



G. Abdilova
Shakarim University

Galiya Abdilova – candidate of technical sciences, associate professor, research school of food engineering, 

071412, Semey, 20 A, Glinki str.



B. Kalemshariv
Kazakh Agrotechnical Research University named after Sakena Seifullina
Kazakhstan

Begzhan Kalemshariv – Lecturer of the Department of Food Technology and Processing Products,

62 Pobedy Ave., Astana, 010011



S. Kardenov
Kazakh Agrotechnical Research University named after Sakena Seifullina
Kazakhstan

Serik Askerbekovich Kardenov – Acting Associate Professor, Department of Technology of Food and Processing Industries, Candidate of Technical Sciences, 

62 Pobedy Ave., Astana, 010011



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Review

For citations:


Mustafaeva A., Birzhanovа Z., Abdilova G., Kalemshariv B., Kardenov S. FEATURES OF THE USE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION TECHNOLOGY OF SOFT CHEESE. Bulletin of Shakarim University. Technical Sciences. 2025;(2(18)):282-291. (In Kazakh) https://doi.org/10.53360/2788-7995-2025-2(18)-34

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ISSN 2788-7995 (Print)
ISSN 3006-0524 (Online)
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