EFFECTIVENESS OF VEGETABLE ANTIOXIDANT APPLICATION IN CHEESE PASTE PRODUCTION TECHNOLOGY
Oil and fat industry specialists develop the concepts of innovation high quality oil spreads as health food and an alternative to butter and margarine common for Russian consumers. Oil spread is a food item containing a fair amount of butter, and subject to oxidative deterioration of fatty phase during storage; the application of antioxidants is reasonable. Rosemary and its extracts are common food additives used in various sectors of the food industry. The antioxidant action of rosemary is caused mainly by phenolic diterpenes, carnosol and carnosic acid. The effect of food additive NovaSol Rosemary produced by Aquanova AG (Germany) on the indices of oxidative and microbiological deterioration of cheese paste during its cool storage is discussed. The peroxide value was defined according to the Natl. Standard GOST R 51487-99, acid value - according to GOST R 50457-92, and microbiological safety - according to GOST R 53430-2009. The studies of the peroxide and values of test samples of cheese paste revealed stabilizing effect of the food additive on the oxidative deterioration of fatty phase of the products. By the end of the experiment the peroxide concentration in the paste samples was 1.8 times lower than in the control; free fatty acid amount was 1.6 times lower than in the control. Rosemary extract inhibited some microflora growth and development in the oil mix since the count of mesophyll aerobic and optional-anaerobic microorganisms in test paste samples remained normal during 4 days of storage. The studies have found that the application of NovaSOL Rosemary in oil spread production reduce oxidative and hydrolytic spoilage of milk fat; on the basis of further research, the combined effect of rosemary extract’s antibacterial and antioxidant properties may extend cheese paste shelf life from 2 to 4 days.