Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 2
Written by Diana Nicoleta RABA, Mariana-Atena POIANA, Delia-Gabriela DUMBRAVA, Camelia MOLDOVAN, Mirela-Viorica POPA, Corina Dana MIȘCĂ, Carmen Daniela PETCU
Cheese creamis a category of dairy product highly appreciated by people of all ages, due both to its sensory characteristics and very pleasant texture, as well as its nutritional properties.Also, the lingonberries, both fresh and candied are considered very valuable because of their antioxidant and nutritional properties. The aim of this studyis to assess the impact of addition of candied lingonberries, in different proportions (10%, 15%, 20%, 25%),on the physicalchemical, microbiological characteristics and antioxidant properties of cheese cream. The experimental results of this research showed a decrease in themoister content and titratable acidity of the cream cheeseswith increasing of the proportion of fruit addeddue to the replacement of fresh cream cheese with candied fruit, whose acidity is lower. Further the total soluble solids content of the samples increased with the amount of added fruit. The total antioxidant activity and total polyphenol content of the cheese cream have been significantly improvedby using the candied lingonberries in the cheese cream formula.In the same time, was found that the microbial load of cheese creams with candied lingonberries decreased with increasing the amount of fruit added.Thus, the addition of candied lingonberries in the cream cheese formula resulted in a change of all the analyzed parameters and could be recommended as natural antioxidants in this type of dairy product.
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