Year: 2026 | Month: March | Volume: 13 | Issue: 3 | Pages: 360-371
DOI: https://doi.org/10.52403/ijrr.20260341
Traditional Technology of Fresh Cheese Production with Added Spices as a Functional Value-Added Dairy Product
Makarijoski Borche1, Gordana Dimitrovska1, Elena Joshevska1, Blagojche Najdovski2, Nikola Karabolovski3, Milena Magerovska1, Lina Dimovska1, Viktorija Gjorgievska1
1Department of Food Technology, 2Department of Biotechnology, 3Department of Veterinary Medicine
1,2St Kliment Ohridski” University, Faculty of Biotechnical Sciences, Bitola, N. Macedonia.
3St Kliment Ohridski” University, Veterinary Faculty, Bitola, N. Macedonia.
Corresponding Author: Makarijoski Borche
ABSTRACT
Fresh cheese represents an important segment of traditional dairy products, with significant potential for innovation through the development of functional and value-added foods. This study focuses on the traditional technology of fresh cheese production with added spices as a functional value-added dairy product. The objective of the research was to analyse the production process, evaluate the influence of selected spices on the physicochemical and sensory characteristics of fresh cheese, and assess its functional potential.
Fresh cheese was produced using traditional methods based on high-quality cow’s milk, followed by the incorporation of selected natural spices. Standard analytical methods were applied to determine basic quality parameters, including moisture content, fat, protein, acidity, and sensory properties. The addition of spices contributed to improved sensory acceptability and enhanced functional characteristics, without adversely affecting the technological stability of the product.
The results indicate that traditional fresh cheese production can be successfully combined with functional ingredients to obtain a value-added dairy product with increased nutritional and market value. This approach supports the preservation of traditional dairy practices while enabling innovation aligned with modern consumer demands for functional foods. The findings provide a scientific basis for the development of functional fresh cheese within sustainable and smart dairy production systems.
Keywords: fresh cheese; functional dairy product; spices; physicochemical properties; sensory characteristics.
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