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It is known that during manufacture of cheeses, most labile components are oxidized. And use of natural oxidation inhibitors which are also useful functional additives, is most promising in comparison with their synthetic analogues. Among them, phenolic compounds have a paramount value. They are present, for example, in CO2-extracts of mint, balm, etc. in the concentrations from 0.05 up to 0.1 per cent.

A lack of provitamin A is made up with introduction of carotenoids. To prevent the oxidation of carotenoids one can use natural antioxidants. Some groups of these natural antioxidants, getting in a person's organism with food, raise stability of its protective systems against harmful factors of environment. These are CO2-extracts of brotherwort, mint, hypericum and vanilla grass.

Application of CO2-extracts as aromatizers and flavour additives allows shading taste of wheyey proteins and manufacturing various processed cheeses with expressed individual taste and smell.

Salt, dry spices, pastes, fats, essences, etc. can be carriers of CO2-extracts. CO2-extracts can play a leading part not only in creation of new aroma-and-taste range of products. Some extracts possessing a number of useful and curative properties do not change the aroma and flavour bouquet of processed cheeses, but enrich them with new properties

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