Model samples kashkaval cheese were made by the microwave processing of cow's milk in thermisation mode (62 - 67 °C) and direct microwave treatment of cheddared curd with subsequent dry salting. Control cheese samples were produced by the conventional approach with classical thermisation (62 - 67 °C) of cow's milk and classic hot brining in brine solution (72-74 °C, 14%NaCl). Samples were placed in ripening conditions (8 - 10 °C). The changes of microbiological and proteolytic profile on the 5th, 15th, 30th and 45th day of ripening were studied. Higher survival levels of the starter culture responsible for ripening were established in kashkaval cheese produced by microwave treatment in comparison with classical cheese. It was found that the higher cell concentration of the starter culture leads to active and accelerate process of proteolysis with production of free amino acids in concentrations significantly exceeding the obtained in the classical cheese: 490,10±2,10 mg100g-1(microwave kashkaval cheese) versus 216,50±2,00 mg100g-1 (classical kashkaval cheese).
Study on the impact of maceration and maceration with the addition of flavor-releasing enzyme on the aromatic composition of white wines from grapes grown in Central Northern Bulgaria was conducted. White wines from varieties Dimyat, Vrachanski Muscat, Aligote, Muscat Ottonel and Plevenska Rosa were examined. The research was performed at the Institute of Viticulture and Enology, Pleven, Bulgaria in the period 2015 – 2016 year. In the tested wines were identified twenty four volatile compounds related to the basic aromatic groups – esters, higher alcohols, terpenes. Presence of acetaldehyde and methyl alcohol was found. The study demonstrated the following trend: the use of oenological practices - maceration and maceration with the addition of flavor-releasing enzyme have a positive influence on the aromatic composition of wines, increasing the total content of esters, higher alcohols, and terpenes. The amount of methyl alcohol established in part of the wines was within the range 0.007 - 0.030% of the total alcohol content, typical characteristics for white wines composition. The established content of acetaldehyde in the wines (53.80 - 191.00 mg/dm3) was three times lower than the maximum limit. The comprehensive analysis of the results leads to the conclusion that the application of oenological practices - maceration (12h) and maceration (12h) with the addition of flavor-releasing enzyme in the production of white wines from studied varieties results in improved overall aromatic composition and increase their chemical complexity.
The possibilities of using low-esterified amidated pectin isolated from Bulgarian plant cultures have been studied. The comparison between pectin extracted from celery and commercial low-esterified amidated pectin showed that celery pectin can be used successfully for preparation of functional fermented dairy products enriched with soluble dietary fibers. It was found that the addition of amidated pectin extracted from celery in an amount exceeding 1 g.kg-1 deteriorates the organoleptic characteristics of the product, but viscosity of the produced experimental dairy product remained unchanged in comparison with that of the control sample. Therefore, it is recommended that the concentration of low-esterified amidated pectin used in preparation of dairy products do not exceed the limits established in this study.
Study to determine the quantities of accumulating harmful to consumer health compounds in grape and plum brandies was conducted. Gas chromatographic assay of the volatile components in grape brandies founded that the amounts of methanol (compound with the highest index of danger for health) ranging from 12.44±0.03 – 54.40±0.10 mg/100ml a.a., which values are several times lower than the limits legalized in the EU Regulation - to 1000 mg/100ml a.a. The results for the second component which also represents a health hazard to the consumer (acetaldehyde) varied from 2.08±0.10 to 4.17±0.04 mg/100ml a.a. This concentration is low and comparable with the data obtained by other researchers which established it as harmless to the consumer health. Studies on the plum brandies founded higher values of methanol – 416.00±0.12 – 458.02±0.10 mg/100ml a.a., which is understandable in view of the higher pectin levels in the plum fruit, which are precursor for the formation of methanol. The obtained results for plum brandies were within the maximum permissible levels described in Regulation №110/2008 of the European Union. The analyzes on grape and plum brandies indicated that they were safe for consumption.
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