The effect of tobacco seed supplementation on the physicochemical and fatty acid composition in white brined cheese from buffalo milk

The purpose of the study had to conducted an analasys on the physicochemical and fatty acid composition in white brined cheese obtained after technological processing by buffalo milk and addition of tobacco seed in different concentrations. Technological processing of buffalo milk to white brined cheese with different amounts of tobacco seed leads to technological losses of protein and fat as a result of proteolytic and lipolytic processes during the ripening process, which in turn leads to a decrease in the content of total solids in white brined cheeses with additives relative to the control group. The addition of tobacco seed supplements does not affect the technological process of ripening of white brined cheese, which is established and proven by the indicator of the degree of maturity. The total fat in the studied white brined cheeses increases significantly with the addition of the addition of tobacco seed (P <= 0.001). Fat in the control group of white brine cheeses was 10.8% and increased to 23.85% when the 7.5% supplement was applied. Protein decreased significantly (P <= 0.001) with the application of 7.5% tobacco seed to 9.18% compared to the control group of white brine cheese - 11.3%. The content of saturated and monounsaturated fatty acids in white brine cheese with the addition of different amounts of tobacco seed decreases, while the concentration of polyunsaturated fatty acids increases with increasing additive content in white brine cheese, which is due to the high levels of unsaturated fatty acids in the additive.