Use of chia seed products in non-ripening soft cheeses

¹ South-Western State University, Kursk, Russian Federation
² Kursk State Agrarian University named after I. I. Ivanov, Kursk, Russian Federation

^* Corresponding author: 7631pektin@mail.ru

Abstract

This study explores the incorporation of chia seed flour as an enrichment additive in the production of non-ripening soft cheeses and evaluates its impact on key quality parameters. Non-ripening soft cheese samples were formulated with varying concentrations of chia seed flour: 0% (control), 0.5%, 1%, and 1.5%, corresponding to 0, 5, 10, and 15 grams of chia seed flour per litre of milk, respectively. The samples were assessed for physical and chemical properties, including fat content in dry matter, moisture content, sodium chloride content, pH, ash content, total solids, and iron content. Among the experimental groups, the 0.5% chia seed flour sample exhibited the most favourable quality outcomes, suggesting its potential as an optimal enrichment level for enhancing non-ripening soft cheeses.