Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi
ISSN 2579-2822
2024; 156–160
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The Use of Pine Cone Extract in the Production of Albumen Curd

Nara Chatinyan*, Naira Dallakyan, Anahit Mezhlumyan, Anahit MezhlumyanArmenian National Agrarian University

Armenian National Agrarian University · Stepanavan State Agricultural College

Received: 2024-12-23 · Published: 2024-07-26

© 2024 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. 86 (2024): “AgriScience and Technology” scientifi, 2024 — https://doi.org/10.52276/25792822-2024.2-156.

Original title
The Use of Pine Cone Extract in the Production of Albumen Curd
Authors
Nara Chatinyan, Naira Dallakyan, Anahit Mezhlumyan, Anahit MezhlumyanArmenian National Agrarian University
Source journal
Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi
Published
2024-07-26
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2024.2-156

Abstract

Due to a lack of protein in the human diet, dairy products made from milk proteins have increased in production. The proposed new product was made from cheese whey and curds. The main ingredients were whey proteins and pine cone extract as a natural additive. The relevance of making albumen curd with vegetable extract is scientifically and experimentally justified. Based on this study, the optimal dose of pine cone extract was determined which results in imparting a distinctive taste and aroma characteristic of pine cone, improving the chemical composition, and extending the product’s shelf life
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