УДК 637.338
A. S. Proshutinskaya, A. V. Stepanov
Summary This article discusses aspects of the production technology of Paneer cheese with the addition of walnuts and pistachios. Paneer, a traditional Indian cheese, is popular for its versatility and high protein content. The work describes the stages of cheese production, starting with the process of milk coagulation and cheese formation, before the introduction of nut additives, which enriches the product not only with taste, but also with nutritional value.
Keywords: cheese, recipe, vegetable ingredients, indicators, qualities.
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