Naslov
The influence of algae addition on physicochemical properties of cottage cheese

Autori
Lalić, Ljerka Marija ; Berković, Katarina

Izvornik
Milchwissenschaft (0026-3788) 60 (2005), 2; 151-154

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
cottage cheese (algae addition)

Sažetak
Both, cottage cheese and algae have a high nutritional value. Combined, they make a product rich in all essential ingredients, valuable for proper and healthy body functioning which not only prevents gastrointestinal diseases but also, due to its low energetic value and content of inert fibres, can be used in weight-reduction diets. The aim of this study was to determine pH-value, total acidity and electrical conductivity in the samples of either home-made or industrially prepared cottage cheese alone or in samples with an addition of 3, 9 or 15% Wakame or Kombu algae during storage at 4 degrees C. The new product can be used as a filling pasta mixture which can be afterwards either cooked or baked. The results of the study showed that both Wakame and Kombu algae improve the quality of cheese during storage. The best influence on texture quality was noticed for both industrially and home-made cheese with an addition of 9% Wakame algae.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA