ASSESSMENT OF THE INDICATORS ATHEROGENIC INDEX AND LIPID PREVENTIVE SCORE OF WHITE BRINE CHEESE BY BUFFALO MILK AFTER TECHNOLOGICAL PROCESSING AND STORAGE | Оценка на показателите атерогенен индекс и липиден превантивен скор на бяло саламурено сирене от биволско мляко след технологична обработка и съхранение
2011
Ivanova, S., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Nacheva, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
The present investigation had the objective to study the changes in the atherogenic index - AI and the lipid preventive score - LPS as nutritious indicators for assessment of the risk of cardio-vascular diseases, on the basis of the fatty acid composition of white brine cheese by buffalo milk after applying of two methods of preservation – freeze-drying and dry gamma sterilization with 2 and 4 kGy. The analysis was made with the aid of gas chromatograph SHIMADZU 2010. The lyophilized cheese is characterized by a comparatively low AI - 2.59 after lyophilization and is preserved during storage - 2.55. After lyophilization the LPS of the cheese was the highest – 103.70, while after irradiation a decrease of its value was observed up to 97.73 with 2 kGy and 96.91 with 4 kGy. Key words: white brine cheese by buffalo milk, atherogenic index, lipid preventive score, freeze-drying - lyophilization, gamma sterilization.
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