Quality studies and nutritional value of pickled cheeses, fortified with iodine

The article discusses issues related to the assessment of the quality of new kinds of pickled cheeses, fortified with iodine: shows the effect of iodine supplementation on the organoleptic and physico-chemical parameters. The study showed the amino acid composition of proteins that have the biological samples cheeses value due to the high content of essential amino acids. The fatty acid composition of lipids of all specimens "Ossetian" cheese comes from 3.0 to 3.7% linoleic acid and 0,1÷0,6% γ-linolenic, which belongs to the family ω-6. Enrichment cheese laminaria resulted in increased iodine content is almost 4 times.