Vol. 2 No. 82 (2023): “AgriScience and Technology” scientifi
ISSN 2579-2822
2023; 185–188
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Development of the Second Ingredient of the New Product “Yogrik”

Eduard BALAYAN*, A.E. Araksyants

Armenian National Agrarian University

Received: 2024-12-26 · Published: 2023-09-28

© 2023 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 2 No. 82 (2023): “AgriScience and Technology” scientifi, 2023 — https://doi.org/10.52276/25792822-2023.2-185.

Original title
Development of the Second Ingredient of the New Product “Yogrik”
Authors
Eduard BALAYAN, A.E. Araksyants
Source journal
Vol. 2 No. 82 (2023): “AgriScience and Technology” scientifi
Published
2023-09-28
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2023.2-185

Abstract

Research in this area aims to develop a milk-protein product similar to ricotta cheese. This product will be the second component of the newly developed twocomponent Yogrik product, a mixture of yogurt and ricotta. Combination of the biological value of yogurt and ricotta will create a balanced amino acid food. Cheeses obtained by acid and thermo-acid coagulation are usually fresh soft cheese varieties made by the coagulation of milk, cream, whey, or their mixtures, by direct chemical acidification, bacterial cultures coagulation, or by a combination of chemical acidification and high-temperature processing. In appearance and production technology, ricotta is between cheese and cottage cheese. But in terms of the softness of the clot and versatility, it is an outstanding product. Ricotta is rich in proteins including albumin and contains about 11 % protein. Whey cheese proteins are in the most easily assimilated state. Combining the biological value of yogurt and ricotta will create a balanced food with amino acid content.
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