The aim of the present study was to manufacture fresh cheese Labneh enriched with antioxidative compounds from pepper (Capsicum annuum) extracts encapsulated in alginate beads. The carbohydrate content, total phenolic, and carotenoids content, as well as the antioxidant activity of prepared Labneh samples, were evaluated. The microbiological screening on the 1st and 20th day of storage period at 4 ± 1 °C was performed as well. The obtained results for chemical properties illustrated that the addition of alginate-encapsulated pepper (Capsicum annuum) extracts in Labneh had a significant effect (p<0.05) on the level of total phenols and antioxidant activity in comparison with the control sample. The presence of lactose, galactose and glucose were detected in all samples. It was established that the total viable lactic acid bacterial count (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in the experimental samples decreased at the end of the storage period. Coliforms, yeasts, and moulds were not detected in the samples with encapsulated pepper extracts. The sensory evaluation demonstrated a higher score for most Labneh samples with encapsulated pepper extracts in comparison with the control sample. A new cheese product was developed and alginate-encapsulated pepper (Capsicum annuum) extracts were evaluated as a proper approach for the fortification of natural pigments and antioxidants in Labneh samples.

Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food‐microbe combinations, there are thousands of different types of fermented milk products — yoghurts, yogurt‐like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt “kiselo mlyako”, whose anti‐aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.

The aim of the present study was to investigate the physicochemical and microbiological profile of indigenous sheep’s milk with the potential for the production of artisanal cheese. The data showed the changes in lactation stages (between April and August) up to 2 hours following manual milk production. The quality of raw milk in the production of brined cheese using traditional technology was assessed. The amount of dry matter was21.36% in April and 19.85% in August at the end of lactation. The fat content from April to August was between 8.62% and 8.03%, preserving the values reported. The protein composition of raw milk varied between 5.52 – 6.61%. In the microbiological evaluation of raw sheep’s milk after milking (35.3°C), the total microbial contamination was in the range of 1.3 x 106 to 1.4 x 106 CFU/mL under current conditions. The results obtained in this paper give rise to more in-depth studies on the application of raw sheep’s milk in the production of traditional artisanal cheeses.

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The aim of the present study was to establish a correlation between phenotypic characteristics of chemical composition, somatic cell count and rennet coagulation of sheep milk during different stages of lactation. The experimental milk samples were taken from Bulgarian autochthonous sheep breed-Local Stara Zagora sheep, newly developed breed-Bulgarian dairy synthetic population (BDSP), and Lacaune sheep breed. From the data obtained about the chemical composition of sheep milk, it was established that Bulgarian dairy synthetic population sheep breed had the highest fat value – 9.50%, whereas for the other breeds the fat value was approximately 8.30%. A slight variation in values for protein, lactose, solids-non-fat (SNF) and density was observed in the individual milk samples. The determined somatic cell count in the experimental samples ranged from 11 400 to 9 560 866 cells/ml, as the average value for the whole lactation period was 643 259 cells/ml. Strong negative correlation between somatic cell count value and parameters of milk coagulation ability was also established – SSC:RCT (-0.170); SCC:K20 (-0.142) and SCC:A30 (-0.254). The collected data showed undeniably that in order to improve rennet coagulation of sheep milk, conduction of thorough research, analysis and evaluation of milk productivity was needed, as well as application of selective breeding approaches and reduction of somatic cell count in milk.

The objective of the present work was to investigate the effect of somatic cell count (SCC) of raw cow’s milk on the lipolysis and oxidative processes in farmer cheese. The farmer cheese samples were produced from three different batches of raw cow’s milk of low (about 100,000 cells/mL, batch L), medium (between 500,000 and 600,000 cells/mL, batch M), and high (above 1,500,000 cells/mL, batch H) SCC. The farmer cheese samples were aged and cold-stored at 4 ± 1°C for three and ten months, respectively. Lipolysis in the farmer cheese samples was evaluated by monitoring the changes in cheese fatty acid values and peroxide values, as well as the changes in the fatty acid profile. Results indicated intensive lipolysis during aging and cold storage of batch H; increased concentrations of short-chain fatty acids as well as a higher percentage of saturated fatty acids were observed. It can thus be concluded that the accelerated lipolysis in farmer cheese samples made from raw cow’s milk with high SCC could cause some quality defects, and reduce cheeses’ shelf life.

Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.

The present study aimed to provide scientific information for the effect of somatic cells count (SCC) of raw cow milk on the fermentation process and quality characteristics of ayran. Test ayran samples were produced from three different batches of cow milk with low (<400,000 cells.cm-3), medium (between 500,000 and 600,000 cells.cm-3) and high (1000,000 cells.cm-3) SCC, respectively. The main physicochemical parameters as pH, total solids, milk fat, protein, lactose, lactic acid content and microbiological parameters as somatic cells count (SCC) and total viable count (TVC) of raw milk and ayran samples were studied. During the first coagulation stages, the higher SCC in the milk seems to have an inhibiting effect on the development of the lactic acid bacteria from the starter culture and on the fermentation process, respectively. Nevertheless, SCC of the raw milk did not have a significant effect on the composition of the ayran. The increase in the SCC values up to 1000,000 cells.cm-3 in the raw cow’s milk affected negatively the organoleptic characteristics of the ayran made from it. Practical applications:The knowledge for the effect of SCC of raw caw milk on the fermentation process allows us to optimize the technology parameters for production of ayran and to improve its quality characteristics. The data from sensory analysis of ayran samples produced by milks with different SCC will provide additional information for the importans of the implementation of the monitoring of somatic cells in raw caw milk quality control.