Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties the BIBs were tested, effects immobilization in agar technology on BIB evaluated. Further, non-immobilized (NI) agar-immobilized (AI) applied U-CC enrichment, their influence parameters analyzed. It established that tested possess desirable (raspberry inhibited 7 out 10 pathogens) antioxidant activities (the highest total phenolic compounds (TPC) content displayed by NI 143.6 mg GAE/100 g). addition increased TPC DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity found C-RaNI 184.5 mg/100 g, strong positive correlation between found, r = 0.658). predominant fatty acid group saturated acids (SFA); however, lowest SFA unfolded C-EldAI samples (in comparison with C, average, 1.6 times lower). biogenic amine attained (104.1 mg/kg). In total, 43 volatile (VC) identified U-CC, and, all cases, a broader spectrum VCs observed enriched BIBs. After days storage, enterobacteria number C-BluNI (1.88 log10 CFU/g). All showed similar overall acceptability (on 8.34 points); intensity emotion “happy” expressed testing C-EldNI. Finally, are prospective ingredients enrichment sustainable manner improved nutritional traits.