Abstract
Currently, a significant value for a correct nutrition and human metabolism has available
the fermented milk products, as a cottage cheese that is produced by a culture of Lactis
Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover, the
enrichment of the functional specificity of such products by vitamins C, E, A, D, K, macro
- and microelements is a topical direction. The purpose of this study was to develop new
cottage cheese compositions fortified by natural additives: ginger, topinambour and
radish. For the achieving of it, following tasks were considered: creating of the cottage
cheese production, sensory assessment, analyzing of the organoleptic and
physicochemical characteristics, identifying of the macro- and microelements contents in
the cottage cheese. From the available sources - ginger, topinambour and radish consist in
following antioxidants: retinol (vitamin A), thiamine (B1), folacin (B9), riboflavin (vitamin
B2), tocopherol (vitamin E), ascorbic acid (vitamin C) and others. The organoleptic
characteristics, such as: appearance and consistency, taste and smell, colour and
physicochemical properties confirmed that the developed compositions meet the standard
requirements for cottage cheese. Specifically, the samples had a milky-white color, a
pleasant uniform consistency with additives particles, without odour and a moderate taste.
In addition, the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples
have nutritional values and following valuable macro- and microelements: potassium
(15.43-26.90 mg/kg), calcium (6.83-14.37 mg/kg), magnesium (0.85-1.24 mg/kg),
phosphorus 97.91-21.77 mg/kg), sodium (3.25-7.36 mg/kg) and others.