The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive


  • Galiya Imankulova Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, 071412, Semey, Kazakhstan, Tel.: +7 707 526 7710
  • Zhanar Kalibekkyzy Shakarim University, Department of Food technology and biotechnology, 20A Glinki St., 071412, Semey, Kazakhstan, Tel.: +7 747 685 7300
  • Zarina Kapshakbaeva Toraighyrov University, Department of Biotechnology, 64 Lomov St., 140008, Pavlodar Kazakhstan, Tel.: +7 775 863 2404
  • Shynar Kyrykbaeva Alikhan Bokeihan University, Department of Applied Biology, 11 Mangilik El St., Semey 070000 Kazakhstan, Tel.: +7 702 175 8379
  • Alem Beisembayeva Almaty Technological University, Department of Food Technology, 100 Tole Bi St., 050000, Almaty, Kazakhstan, Tel.: +7 701 414 0851
  • Shugyla Zhakupbekova Shakarim University, Department of Food technology and biotechnology, 20A Glinki St., 071412, Semey, Kazakhstan, Tel.: +7 702 920 9228
  • Aigul Maizhanova Shakarim University, Department of Food technology and biotechnology, 20A Glinki St., 071412, Semey, Kazakhstan, Tel.: +7 707 304 3577
  • Sholpan Baytukenova S. Seifullin Kazakh Agrotechnical University, Department of Technology of Food and Processing Industries, Zhenis Ave 62, 010000, Astana, Kazakhstan, Tel.: +7 707 885 5645
  • Mohammad Ali Shariati Kazakh Research Institute of Processing and Food Industry (Semey Branch), 29 Bairursynov Street, 071410, Semey, Kazakhstan, Tel.: +7 7222 770026



brine, cheese, white cabbage, cilantro, water activity, shelf life


This article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage and coriander). Brynza brine cheese was used as the basis for the recipe. By the chemical composition of the cheese with vegetable, additives has a significantly higher protein content
(26.27 g/100g), while the fat content is lower (14.98 g/100g). There is a high content of amino acids and fatty acids (PUFA 6%, MUFA 24%). During prolonged storage of brine cheese, water activity aw decreases in control from 0.997 to 0.990, mass fraction of moisture increases from 60% to 62.5%, in the brine cheese with vegetable additives aw from 0.998 to 0.991, mass fraction of moisture from 61.1% to 63.7%.The use of vegetable additives in the formulation of cheeses does not affect the deterioration of microbiological parameters compared to the control sample. As a result of experimental studies, the shelf life of brine cheese with vegetable additives is 8-10 days.


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How to Cite

Imankulova, G., Kalibekkyzy, Z., Kapshakbaeva, Z., Kyrykbaeva, S., Beisembayeva, A., Zhakupbekova, S., Maizhanova, A., Baytukenova, S., & Ali Shariati, M. (2023). The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive. Potravinarstvo Slovak Journal of Food Sciences, 17, 185–199.