engleski

NUTRITIVE VALUE AND QUALITY OF CHEESE WITH DIFFERENT SPICES

The aim of the present study was to establish the possibilities for improving the nutritive quality of cheese by the addition of natural spices. We analyzed samples of fresh cheese with dried and fresh spices: pepper, garlic, rosemary, parsley and dill. Nutritional value of cheese depends on the type of cheese and milk from which it is made. Glycolysis, proteolysis and lipolysis have even greater impact and are responsible for the smell, taste and texture of the cheese. Control and test samples with different spices analyzed were for dry matter, pH, titratable acidity, fat, proteins and ash. Microbiological analysis of spices and processed cheese samples were performed. Sensory evaluation of all batches was also performed. Sensory evaluation results show that the fresh pepper has achieved the best results in cheese, as far for fresh spices, while the best results, as far for dried spices, had cheese with dry garlic. Protein values in cheese with dried spices are higher compared with cheese with fresh spices or fresh cheese itself, while the fat values in cheese with dried and fresh spices are lower compared with cottage cheese.

NUTRITIVE VALUE ; QUALITY OF CHEESE

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