Food supplements with antioxidative action for extending shelf life of processed cheese


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Antioxidant effect of some food supplements of the vegetable origin on the fat fraction of processed cheeses was established. The most efficient happened to be bioflavonoid dihydroquercetin. Application of dihydroquercetin in the composition of high fat processed cheeses promoted increasing their shelf life by 2 times as compared with that of cheeses with traditional composition.

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