SONGKLANAKARIN JOURNAL OF SCIENCE & TECHNOLOGY

Volume 42, No. 02, Month MARCH, Year 2020, Pages 353 - 358

Influence of enriching additives on farmer’s cheese formation and its functional properties

Natalya Naumova, Olga Burmistrov, Eugene Burmistrov

Abstract Download PDF

The aim of the research was to study the complex effect of selenium-containing supplements and a vitamin premixture on the quality, nutritional value of enriched farmer’s cheese (tvorog). It was established for the first time that the combined introduction of selexen and the vitamin premixture ADE into the composition of farmer’s cheese in the studied concentrations makes it possible to preserve the organoleptic properties of the product; to reduce the rate of titratable acidity growth; to increase microbiological safety by reducing the number of yeasts, molds, and enterococci with stabilization of the number of lactobacilli when stored in a cooled state. The shelf life of enriched farmer’s cheese can be extended to 7 days. Consumption of a 100 g portion of the enriched product meets the percentage of daily adult needs in the following micronutrients: selenium - 47-46%, vitamin А – 43–42 %, vitamin Е – 27–26 %, and vitamin D3 – 16%.

Keywords

quality, selenium, farmer’s cheese (tvorog), vitamins

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