UDC 63

SELENIUM ENRICHMENT OF SOFT CHEESES MATURING WITH NOBLE MOLD Selenium enrichment of soft cheeses maturing with noble mold

Published in Cheese- and buttermaking · Issue 2 · Pages 43–46 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-2-43-46
Received: 20.03.2023 Accepted: 20.03.2023 Published: 23.01.2024 Language of publication: RUS
There is proposed a method for enriching cheeses maturing with the participation of lactic acid bacteria and white mold with the natural organic form of selenium of the Brazil nut. There is given the substantiation of the type of moldy cheese and the mass of the added Brazil nut. There is proposed the technology of Brazil nut application, which allows to reduce selenium losses. The expediency of introducing this additive is confirmed by the organoleptic and physico-chemical indicators of mature cheese.
cheeses, ripening, noble mold, selenium
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