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Influence of enriching additives on farmer's cheese formationand its functional properties |
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| รหัสดีโอไอ | |
| Creator | 1. Natalya Naumova 2. Olga Burmistrov? 3. Eugene Burmistrov |
| Title | Influence of enriching additives on farmer's cheese formationand its functional properties |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 2 |
| Page no. | 353-358 |
| Keyword | quality, selenium, farmer's cheese (tvorog), vitamins |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | The aim of the research was to study the complex effect of selenium-containing supplements and a vitamin premixture onthe 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 makesit possible to preserve the organoleptic properties of the product; to reduce the rate of titratable acidity growth; to increasemicrobiological safety by reducing the number of yeasts, molds, and enterococci with stabilization of the number of lactobacilliwhen stored in a cooled state. The shelf life of enriched farmer's cheese can be extended to 7 days. Consumption of a 100 gportion of the enriched product meets the percentage of daily adult needs in the following micronutrients: selenium - 47-46%,vitamin ? 4342 %, vitamin ? 2726 %, and vitamin D3 16%. |
