Abstract
SOFT CHEESE TECHNOLOGY WITH HONEY
Akaki Bokeria*, Sofio Dzneladze, Roza Khutsishvili, Tamar Kacharava and Tamar Sachaneli
ABSTRACT
The article is about the technology of making a milk product, soft cheese using field honeyas an additive, produced in one of Georgia's regions (Samegrelo). The technology behind this cheese, rooted in the Imereti region, reflects the rich tradition and cultural heritage of Imeruli cheese, a significant part of Georgia’s intangible cultural heritage. An important aspect of cheesemaking is studying the chemistry of milk constituents, chemical characterization of cheese constituents, and cheese-making technology with additive. The developed technology has resulted in a new variety of soft cheese that combines traditional techniques with modern enhancements, showcasing both the rich cultural history and technological advancements in Georgian cheesemaking.
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