Cheese aged in Saperavi - a rich resource of biologically active nutrients

The research is related to some phenolic compounds which are transmitted into different types of cheese (cow and goat cheese) aged in Saperavi . The results of experiment made it obvious that experimental object contains some general phenols, antioxidants, polymeric propaneantsinides, catechins, trans-respiratory and general painting materials. The existence of the above mentioned phenolic compounds are considered as guaranty of the high biological activity of the product and, therefore, induces its functional purpose in the prevention and preventive treatment. Biologically active nutrients can be enriched with the combination of animal and vegetable raw materials that is regarded to natural way of optimizing food. On the base of cheese aged in Saperavi, it is possible to increase the value of nutrient in cheese, as two natural ingredients together create synergies of biologically active substances in them.