Improving the quality of unripened fermented cheese with bioactive additives

Research is located at Lithuanian University of Health Sciences, Veterinary academy, Departament of Food Safety and Quality. The aim of this study is to estimate impact of bioactive additives to unripened fermented cheese. The objectives of the study: 1. To find the most suitable technology of unripened fermented cheese. 2. To evaluate impact of local Lactococcus lactis bacteria to sensory properties of unripened fermented cheese. 3. To estimate impact of CO2 extracts (dill) to unripened fermented cheese quality. 4. To investigate effect of cannabis protein to unripened fermented cheese yield and sensory properties. 5. To analyze effect of spices (garlic, turmeric, spinach, leek, cardamom, cinnamon, nutmeg) and olive oil to unripened fermented cheese sensory properties. During this study, the technology of unripened fermented cheese was selected and the raw materials were collected. Bioactive additives were added during cheese production: local origin Lactococcus lactis, hemp protein powder, CO2 extract (dill). The yield, pH and dry matter parameters of these cheeses were studied. Texture, color, and overall sensory acceptability were analyzed. Cheese examples with spices and olive oil from standart unripened fermented cheese were made and analyzed their overall sensory acceptability. The summarized results of the study showed that unripened fermented cheese with local Lactococcus lactis bacteria and CO2 extract are acceptable to the consumer, their chemical parameters do not differ significantly from unripened fermented cheese with standart commercial bacteria. The overall sensory acceptability test showed that they were acceptable to the consumer. The literature analysis showed the benefits of these additives for human health. Studies of unripened fermented cheese with the addition of hemp protein powder have shown that this additive increases the yield of the cheese, but its sensory parameters are not acceptable to the consumer. Studies have been carried out on produced cheeses with salt, spices and olive oil. Analyze showed that these products are acceptable to the consumer and competitive in the market. Unripened fermented cheese with sugar and spices found to be unacceptable to the consumer during the overall acceptability sensory test