A study of Nak cheese: Functional aspect

Previous studies on functional aspects of nak cheese are scarce. This research work aims to study the functional aspects of nak cheese produced in Nepal with respect to its probiotic potential and presence of phytochemicals. Three nak and a cow cheeses were collected randomly from regional factories of Dairy Development Corporation (DDC) in Nepal located at altitude of 2900 m 2600 m 2400 m and 1900 m respectively. Nak cheese may be considered a good source of antioxidants and its regular consumption might improve consumer health due to antioxidant activity and biogenic effect of LAB.