EFFECT OF THE ADDITION OF AROMATIC PLANTS ON THE QUALITY OF BRINED COW'S MILK CHEESE

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Silviya IVANOVA
Daniela MITEVA
Tsonka ODZHAKOVA
Ayten SOLAK
Eli KOSTADINOVA

Abstract

The purpose of the study is to determine the influence of biologically active additives in different concentrations on the organoleptic evaluation, physicochemical and fatty acid composition, antioxidant activity and total polyphenols of brine cheese from cow's milk obtained from highly productive Bulgarian Rhodope cattle. The technological processing of bulk tank cow's milk to brine cheese with the addition of additives from aromatic plants in different concentrations improves their qualitative and quantitative composition. The organoleptic evaluation of the examined cheeses gives us a clear idea that the application of a higher concentration of additives worsens the smell, taste, colour, aroma and consistency. The application of the additives in different concentrations enrich the brine cheese with fibres, minerals and fats, as a result of which their energy value also increases. Cheeses with the addition of aromatic plants in dry form were characterized by a decrease in saturated fatty acids and enrichment with biologically active fatty acids, which in turn leads to health benefits from their consumption, which is expressed by a decrease in AI and TI and an increase in the cholesterolemic index.

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How to Cite
IVANOVA, S., MITEVA, D., ODZHAKOVA, T., SOLAK, A., & KOSTADINOVA, E. (2024). EFFECT OF THE ADDITION OF AROMATIC PLANTS ON THE QUALITY OF BRINED COW’S MILK CHEESE. AgroLife Scientific Journal, 13(2), 107–123. https://doi.org/10.17930/AGL2024210
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