Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols

Aim: Improving Benefits of Cheese Consumption with Polyphenol Rich Berries Blackcurrant (BC) and Cornelian Cherry (CC) are rich in polyphenols which have bioactive properties for human health. Dairy products only have minor amounts of polyphenolic compounds, and these molecules have beneficial bioactive properties, therefore, increasing the amount of polyphenols in cheese improve nutritional value. BB and CC are used in many food products, but, to the best of our knowledge, has yet to be used in cheese. The aim of the present study was to produce fresh model cheeses from pasteurized cow milk, fortified with BC and CC, in order to increase the total amount of phenolic compounds, without negatively affecting their physicochemical properties, sensory and microbial characteristics. Method: Testing Enriched Cheese for Bioactivity and Viability We produced model cheeses by pasteurized whole cow milk added with commercial microbial starter and rennet, and enriched with different concentrations of BC or CC (0.3 – 0.6 % wt/milk volume). Cheeses were analyzed after 4 weeks of ripening. BC and CC were purchased from a certified organic and a conventional producer respectively and were added to the curdle as either freeze-dried or not. The concentration of total polyphenols in the cheeses was measured as the Gallic Acid equivalent (GAE) using the Folin-Ciocalteu reaction. Experimental cheeses were evaluated for their sensory characteristics by means of a blind untrained panel; the microbial community was examined by plate counts of lactic acid bacteria and coliforms. Results: Total Polyphenols increased in Enriched Cheese without changing Sensory or Microbial Characteristics The GAE value was higher in cheeses with BC and CC. Addition of BC and CC did not significantly change sensorial score, except for their appearance. The microbial community in the cheeses did not differ significantly for either lactic acid bacteria or coliforms when enriched. Conclusion: Enriched Cheese Has Potential as a Functional Food Overall, the addition of BC or CC shows potential as phenolic supplements for dairy products, increasing the bioactive potential without affecting fermentation or sensory value.