Research of lipolytic processes in functional products made from raw materials of the Carpathian region

The article presents the results of research of lipolytic processes in the production and maturation of Bryndza cheese made from cow, sheep and goat milk, and their mixtures. It has been established that a Bryndza cheese made from goat milk, compared with cheese from cow and sheep milk, and their mixtures contained in 1,77 and 1,99 times more saturated fatty acids, and 1,27 and 1,36 times less unsaturated fatty acids. Peculiarities of accumulation of flavoring substances after the change of technological modes of cheese brining are shown. Experimental cheese samples had a higher content of flavoring substances, volatile organic acids, esters, diacetyl compared to controls, and the highest content of which was observed in the a Bryndza made from goat milk.