Evaluation of Quality Indicators of Sweet Milk Cheese Affected by Barberries

Abstract

Due to the growing trend of healthy and safe food consumption, manufacturers are creating healthier dairy products - without added sugar, without synthetic additives, as well as improving existing cheese recipes. Barberries are mostly used in the food industry to make sweets, but barely used in the production of milk and its products. This study evaluated the effects of barberries and their powder on some physicochemical quality indicators and sensory properties of sweet milk cheese. In cheeses enriched with whole barberries and their powder, a lower moisture content was determined (37±0.2 % SM; 43.17±0.2 % SU) compared to the control (49.93±0.2 %); higher ash content (1.81±0.02 g/100 g SM and 2.26±0.05 g/100 g SU) compared to the control (1.32±0.03 g/100 g). According to the total caloric content of cheeses enriched with barberry berries (336±111 kcal/100 g) and their powder (335±0.473 kcal/100 g), the energy value decreased compared to the control (342±0.065 kcal/100 g), because dried barberry berries have lower energy value per 100 g – 317±0.864 kcal. Sensory evaluation analysis showed that consumers were not familiar with barberries and cheeses enriched with their powder. Whole barberries and their powder improved the "intensity" of the smell and the "intensity" of the taste of the cheese. The overall acceptability of consistency was evaluated with similar scores.