STORAGE-RELATED CHANGES IN THE PHYSICOCHEMICAL INDICATORS OF GLAZED COTTAGE CHEESE WITH SEA BUCKTHORN POMACE

Rezumat

This study investigated glazed cottage cheese containing 0, 1.25, 2.50, 3.75 and 5.00 % sea buckthorn pomace during 12 days of storage at 4 ± 1 °C. The samples were analyzed on days 1, 3, 6, 9 and 12 for pH, moisture, total sugar, ash and fat contents. Increasing sea buckthorn pomace levels decreased moisture and pH, while increasing total sugar, ash and fat contents. During storage, moisture and pH decreased, whereas total sugar and fat contents increased. Ash content showed only minor changes throughout storage. A strong positive relationship was found between moisture and pH, with a coefficient of determination of 0.986. The results demonstrate that sea buckthorn pomace modified the physicochemical indicators of glazed cottage cheese and influenced their changes during refrigerated storage