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. 2022 Dec 15;27(24):8930.
doi: 10.3390/molecules27248930.

Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows

Dorota Najgebauer-Lejko  1 , Agnieszka Pluta-Kubica  1 , Jacek Domagała  1 , Katarzyna Turek  1 , Iwona Duda  1 , Jozef Golian  2
Affiliations

Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows

Dorota Najgebauer-Lejko et al. Molecules. .

Abstract

This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (w/w) addition of bear garlic (Allium ursinum L.) dried leaves. Chemical composition and fatty acid profiles (GC) were determined in fresh cheeses. Fresh and stored for two weeks cheeses were subjected to microbiological studies, i.e., total aerobic bacteria count (TABC); count of Lactococcus sp., yeast and molds; coliforms; analysis of the proteolysis extension by means of o-phthaldialdehyde (OPA) assay and free amino acids content (HPLC); antioxidant capacity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP); as well as pH and water activity. Cheeses with bear garlic herbs were more prone to proteolysis but this was not accompanied by any effect on the microbial counts, water activity or pH. Cheeses produced from PR milk contained less monounsaturated fatty acids (MUFA) but were richer in n-3 PUFA and had a lower n-6/n-3 FA ratio than cheeses from PHF milk. Bear garlic addition increased DPPH anti-radical power but had less of an effect on the FRAP values.

Keywords: Polish Holstein-Friesian cow; Polish Red cow; bear garlic; physicochemical properties; soft cheese.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Cheese production procedure (* this stage was omitted during production of the control/natural cheese without herbs).
See this image and copyright information in PMC

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