The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive

Imankulova G. Kalibekkyzy Z. Kapshakbaeva Z. Kyrykbaeva S. Beisembayeva A. Zhakupbekova S. Maizhanova A. Baytukenova S. Shariati M.A.
2023 HACCP Consulting

Potravinarstvo Slovak Journal of Food Sciences
2023 #17 185 - 199 pp.

This article investigated brine cheeses nutritional value and safety by adding vegetable additives (dry powder of white cabbage and coriander). Brynza brine cheese was used as the basis for the recipe. By the chemical composition of the cheese with vegetable, additives has a significantly higher protein content (26.27 g/100g), while the fat content is lower (14.98 g/100g). There is a high content of amino acids and fatty acids (PUFA 6%, MUFA 24%). During prolonged storage of brine cheese, water activity aw decreases in control from 0.997 to 0.990, mass fraction of moisture increases from 60% to 62.5%, in the brine cheese with vegetable additives aw from 0.998 to 0.991, mass fraction of moisture from 61.1% to 63.7%.The use of vegetable additives in the formulation of cheeses does not affect the deterioration of microbiological parameters compared to the control sample. As a result of experimental studies, the shelf life of brine cheese with vegetable additives is 8-10 days.

brine , cheese , cilantro , shelf life , water activity , white cabbage

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Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Toraighyrov University, Department of Biotechnology, 64 Lomov St., Pavlodar, 140008, Kazakhstan
Alikhan Bokeihan University, Department of Applied Biology, 11 Mangilik El St., Semey, 070000, Kazakhstan
Almaty Technological University, Department of Food Technology, 100 Tole Bi St., Almaty, 050000, Kazakhstan
S. Seifullin Kazakh Agrotechnical University, Department of Technology of Food and Processing Industries, Zhenis Ave 62, Astana, 010000, Kazakhstan
Kazakh Research Institute of Processing and Food Industry (Semey Branch), 29 Bairursynov Street, Semey, 071410, Kazakhstan

Shakarim University
Toraighyrov University
Alikhan Bokeihan University
Almaty Technological University
S. Seifullin Kazakh Agrotechnical University
Kazakh Research Institute of Processing and Food Industry (Semey Branch)

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