Brine-ripened cheese enriched with vegetable ingredients: technology and quality

Paprika, coriander seeds, and beta-carotene have been theoretically substantiated and practically proved to be appropriate to use in brine cheese production as functional ingredients rich in vitamins, macro- and microelements, dietary fiber, and essential amino and fatty acids with health-promoting properties. The preparation method and technological point to introduce herbal ingredients have been established; the probiotic complex that is necessary for the cheese production has been selected. The cheese technology has been developed, and its quality was assessed. Sensory characteristics were harmonious; the taste, odor, and pattern of the cheese product were pleasant to perceive. The product was protein/fat balanced; dietary fibers satisfied the recommended norm for 28%. There was an increase in minerals 2.5 times (potassium, iron, magnesium, and phosphorus) and vitamins by 70.0% (beta-carotene, vitamin A, E, B6, B5); trace element selenium and vitamins K, B3, B4, and alpha-carotene appeared, which led to an increase in the biological value of the cheese product.