Abstract
Fortification of cheese with omega-3 represents a challenge for food scientists because of the different stages of cheese-making in which the concentration of the nutrient can be decreased. Milk pasteurization, curdling, and salting are critical steps in the production of cheese, and the incorporation of liquid and microencapsulated omega-3 (fish and vegetable oil) has been explored during these stages in soft, semi-hard, and hard cheeses. Higher omega-3 retention has been observed when omega-3 is added after milk pasteurization or during salting; also, the addition of microencapsulated omega-3 remained in higher concentration. Non-thermal approaches such as high hydrostatic pressure, pulsed electric fields and ultrasound have been applied for milk pasteurization to modify the structure of milk fat globules and allow high retention of omega-3 molecules with successful results. In contrast, the feed of ruminants with grass rich in omega-3 did not produce cheese with high concentrations of the nutrient.
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