The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
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 hig...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2023-03-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1851 |
| _version_ | 1811162414775795712 |
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| author | Galiya Imankulova Zhanar Kalibekkyzy Zarina Kapshakbaeva Shynar Kyrykbaeva Alem Beisembayeva Shugyla Zhakupbekova Aigul Maizhanova Sholpan Baytukenova Mohammad Ali Shariati |
| author_facet | Galiya Imankulova Zhanar Kalibekkyzy Zarina Kapshakbaeva Shynar Kyrykbaeva Alem Beisembayeva Shugyla Zhakupbekova Aigul Maizhanova Sholpan Baytukenova Mohammad Ali Shariati |
| author_sort | Galiya Imankulova |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-04-10T06:29:11Z |
| format | Article |
| id | doaj.art-0d69ba0a4dc5479e86ddcef8a0edf27f |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-10T06:29:11Z |
| publishDate | 2023-03-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-0d69ba0a4dc5479e86ddcef8a0edf27f2023-03-01T10:58:07ZengHACCP ConsultingPotravinarstvo1337-09602023-03-011710.5219/1851The study of nutritional value and microbiological characteristics of brine cheese with vegetable additiveGaliya Imankulova0Zhanar Kalibekkyzy1Zarina Kapshakbaeva2Shynar Kyrykbaeva3Alem Beisembayeva4Shugyla Zhakupbekova5Aigul Maizhanova6Sholpan Baytukenova7Mohammad Ali Shariati8Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: +7 707 526 7710Shakarim University, Department of Food technology and biotechnology, 20A Glinki St., 071412, Semey, Kazakhstan, Tel.: +7 747 685 7300Toraighyrov University, Department of Biotechnology, 64 Lomov St., 140008, Pavlodar Kazakhstan, Tel.: +7 775 863 2404Alikhan Bokeihan University, Department of Applied Biology, 11 Mangilik El St., Semey 070000 Kazakhstan, Tel.: +7 702 175 8379Almaty Technological University, Department of Food Technology, 100 Tole Bi St., 050000, Almaty, Kazakhstan, Tel.: +7 701 414 0851Shakarim University, Department of Food technology and biotechnology, 20A Glinki St., 071412, Semey, Kazakhstan, Tel.: +7 702 920 9228Shakarim University, Department of Food technology and biotechnology, 20A Glinki St., 071412, Semey, Kazakhstan, Tel.: +7 707 304 3577S. Seifullin Kazakh Agrotechnical University, Department of Technology of Food and Processing Industries, Zhenis Ave 62, 010000, Astana, Kazakhstan, Tel.: +7 707 885 5645Kazakh Research Institute of Processing and Food Industry (Semey Branch), 29 Bairursynov Street, 071410, Semey, Kazakhstan, Tel.: +7 7222 770026 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. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1851brinecheesewhite cabbagecilantrowater activityshelf life |
| spellingShingle | Galiya Imankulova Zhanar Kalibekkyzy Zarina Kapshakbaeva Shynar Kyrykbaeva Alem Beisembayeva Shugyla Zhakupbekova Aigul Maizhanova Sholpan Baytukenova Mohammad Ali Shariati The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive Potravinarstvo brine cheese white cabbage cilantro water activity shelf life |
| title | The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive |
| title_full | The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive |
| title_fullStr | The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive |
| title_full_unstemmed | The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive |
| title_short | The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive |
| title_sort | study of nutritional value and microbiological characteristics of brine cheese with vegetable additive |
| topic | brine cheese white cabbage cilantro water activity shelf life |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1851 |
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