Abstract:
Cheese is one of the most delicate, subtle and fascinating foods in the world .Cheese is consisting of the coagulated, compressed and usually ripened curd of milk separation from the whey. Cheese is likely discovered by accident as a conservative method for fresh
milk. During storage and transport of milk in a cow‘s stomach then existing rennet and agitation of the cow’s stomach turned the milk into curd and whey. The first written account of cheese date back about 2800 -3000 year .This dairy product has evolved into thousands of different types and varieties. Although most cheese is made from cow’s milk
also sheep and goat’s milk are processed into chasse on a wide sale industrial basis .There are local varieties made from other types of milk. The flavor and texture of cheese
depends on the type of milk used. Additional dried carrot powder added in this cheese. Carrot is common and popular vegetable in Bangladesh. It is also available whole year in
local market. It rich in bio-active compound like carotenoid and dietary fibers with appreciable levels of several other functional components having significant health promoting properties. Carrot is an important source of natural antioxidant having anticancer activity. The experiment highlights the nutritional composition phytonutrient, health stimulating and carrot powder help product development.
