Cheese with pine nuts

The study is devoted to analyzing the effect of pine nut flakes on biochemical and microbiological processes in cheeses to increase their biological value. Pine nuts are an optimal vegetable raw material because of their unique ingredients, including essential amino acids, polyunsaturated fatty acids (omega-3, omega-6), and vitamins, increasing cheese’s nutritional value. Adding pine nuts enriches the cheese with biologically active substances, including omega-3 and omega-6 fatty acids, vitamins B, E, magnesium, iron, and zinc, significantly increasing its nutritional value compared to traditional cheeses. Based on experimental studies, the optimal concentration and method of adding pine nuts flakes was found to ensure an even distribution of nuts in the cheese and their positive effect on the product’s taste characteristics and structural and mechanical properties. It helps to avoid stratification of the cheese texture and ensures its homogeneity and stability. Research has proven that the milk used in the production meets the requirements for cheese production. A combined culture of mesophilic and thermophilic bacteria was chosen as a bacterial starter to ensure the stable quality of the finished product. We experimentally found that the addition of pine nut flakes in the amount of 5–10 % of the cheese curd weight gives the cheese a strong nutty flavor and aroma, increases the content of amino acids (in particular, valine, isoleucine, leucine, lysine, and tryptophan) and improves the biological value of the product. In particular, the content of most amino acids in the experimental cheese exceeds or meets FAO/WHO standards, except for methionine and cystine, for which the rate is slightly lower. Such cheese can be competitive on the domestic market, increasing the competitiveness of dairy products. The technology makes it possible to expand the range of cheeses with valuable properties, extend their shelf life, and help improve consumer health due to the content of antioxidants, vitamins, and microelements.