QUALITY COMPOSITION OF BRINE CHEESE FROM COWS WITHADITION OF TURMERIC

The purpose of the study is to determine the influence of biologically active additives from turmeric and black pepper in different concentrations on the organoleptic evaluation, physicochemical and fatty acid composition, antioxidant activity and total polyphenols of brine cheese from cow's milk obtained from highly productive Bulgarian Rhodope cattle.The organoleptic evaluation of the brine cheese with the addition of turmeric and black pepper determines the concentration of 0.1% as the most acceptable in terms of smell, taste, aroma, consistency and colour compared to the control group of white brine cheese.The yield of brine cheese increased significantly (P0.001) when applying 0.05% and 0.01% supplement.The protein content decreases reliably, while the fat content increases.The cheeses with different percentages of turmeric were well matured and this was proven by the degree of maturity indicator, which is over 16%.A significant decrease (P0.001) in the content of SFA was found when adding the supplement in different concentrations, at the expense of a significant increase (P0.001) in PUFA and MUFA.