BIOTECHNOLOGICAL ASPECTS CONCERNING THE EFFECT OF CARAWAY AND PUMPKIN SEEDS IN CHEESE

Abstract

Cheeses are some of the most consumed dairy products, being part of the daily diet of the current consumer. The nutritional value and quality of cheeses, such as pressed cheese, which are usually rich in refined carbohydrates and fats, can be improved by adding seeds to their composition in order to increase their nutritional intake. The current study aims to improve the properties of pressed cheese obtained from cow's milk, by adding caraway and pumpkin seeds to its composition. The physicochemical properties of the product were also evaluated. It was observed that the moisture content of the product is higher compared to the control sample (PM), the addition of seeds increasing the moisture content of the samples obtained. The highest titratable acidity - 235oT was recorded in the case of the sample with the addition of both types of seeds, followed by the sample with the addition of 20% cumin seeds - PC2 230oT.