Use of natural bioactives in cheese production

Cheese is obtained by partial or complete coagulation of milk and a healthy nutritious food whose consumption profile formed young individuals. Natural bioactives are chemical compounds found in plants, animals other organisms with antioxidant, anti-inflammatory, anticancer antimicrobial properties. The present study aimed to evaluate the physicochemical sensory qualities cheese produced use acetic citric acid rennet as natural bioactives. 6 formulations: (A), 87% milk, 12% 1% salt; (B), 83% 16% acid, (C), 78% 21% (D), (E), 89% 10% (F), 69% 30% were characterized for pH, potentiometry, titratable acidity, titrimetry, moisture desiccation at 105oC, ash, incineration 550oC value, through affective methods. data evaluated using RStudio 4.2.1 software 5% significance level. pH ranged from 4.01±0.01 4.88±0.10, acidity 0.10±0.02 0.19±0.05%, 47.09±7.4 61.33±1.82% ash 0.72±0.80 2.27±1.39%. No significant differences between formulations content. 40% testers would buy formulation D. Different rennets did not cause quality cheeses.