Mordovian scientists are making products healthier
Teachers and students of Ogarev Mordovia State University have developed original recipes for natural soft cheese with shambala and boiled-smoked sausage with dried celery. According to the university's press service, these products have a unique taste and aroma and are enriched with dietary fibers, vitamins (such as potassium, magnesium, sodium and iron).
In developing the cheese recipe, scientists at Ogarev Mordovia State University combined all traditions of Circassian cuisine with innovative technologies. According to the traditional recipe, the resulting cheese has a unique aroma and delicate texture. The addition of seasoning gives the product a special flavor accent. The cheese is made from whole milk, salt, and fenugreek seeds. Whey is used as a starter culture.
An important component in the boiled-smoked sausage developed by scientists at Ogarev Mordovia State University is dried celery. Its inclusion enhances the nutritional value of the final product by increasing the content of essential nutrients, including dietary fiber.
The recipes were created by scientists as part of the SMART AGRO strategic project under the Ministry of Science and Higher Education's Priority-2030 program.