Innovative cheese product fortified with freeze-dried fruits: Enhancing nutritional value and quality control in the context of the modern food industry (LFB) Defended on: 12/06/2025 Before the jury composed of: Name and Surname Rank ARAB Amar MCA University of Bouira President MOUDACHE Messaad MCA University of Bouira Supervisor SALHI Omar MCA University of Blida 1 Examiner Academic Year:

Abstract

This study aims to develop an innovative functional cheese of the uncooked pressed type, fortified with freeze-dried fruits such as strawberry, mango, pear, orange, and pineapple. This work aligns with current trends in the development of value-added health foods by incorporating natural ingredients rich in vitamins and antioxidants into a traditional dairy product. Prior to cheese production, fresh fruits underwent a meticulous preparation process, including washing, peeling, slicing, distribution in Petri dishes, covering with semi-permeable film, and pre-freezing at -18°C. This was followed by freeze-drying, a technique that removes water through sublimation under low pressure, thereby preserving the nutritional and sensory properties of the fruits without the need for additives or preservatives. Once dried, the fruits were ground into powder or small pieces, as required. The cheese was manufactured using pasteurized milk coagulated with rennet. The curd was then cut, stirred, thermally washed, partially dried, and subsequently mixed manually with the freeze-dried fruit powder during the curd fragmentation phase. The process continued with pressing, brining in a saline solution, bio-processing, ripening, and finally packaging. Physicochemical and microbiological analyses were conducted on both the milk and the resulting cheese. The results indicated acceptable conformity with quality standards, with minor observations regarding a slight reduction in milk fat content. Sensory evaluations demonstrated that the fruit-fortified cheeses particularly those with strawberry and orange were well received in terms of flavor, appearance, and texture. This study demonstrates the potential to transform a traditional dairy product into a high-value functional food by leveraging advanced freeze-drying technology and integrating seasonal fruits. Such innovations align with contemporary consumer demand for natural, healthy, and novel food products.