Effect of feed lutein supplementation on mozzarella cheese quality and lutein stability

Abstract

The effect of lutein supplementation in feed on the lutein content in raw milk and the resulting mozzarella cheese, as well as cheese quality and lutein stability during storage, were determined. The lutein content in the raw milk was increased approximately 3-fold after 2 months of lutein feed supplementation. With regard to cheese quality, few significant differences were found in the cheese composition, water activity (aw) and texture. However, the b* value for the colour, and the stretchability was higher in the lutein-rich cheese. During the cheese-making process, most of the lutein remained in the cheese, but some was lost in the whey, hot water and brine. Approximately 20% lutein was lost during the 8 week storage period.