29.05.2026.
Abstract
Food Technologies and Agricultural Sciences
EFFECT OF TURMERIC (CURCUMA LONGA L.) ON SENSORY PROPERTIES OF FRESH CHEESE
The aim of this study was to evaluate the sensory quality and acceptability of fresh cheese enriched with turmeric (Curcuma longa L.) and curry (a spice mixture containing turmeric). The cheese was produced by heat-acid coagulation of cow’s milk at 85°C with the addition of 0.3% citric acid. Five samples were analyzed: a control sample an...
By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Milana Kecman