Impact of vitamin A supplementation on composition, lipolysis, stability, and sensory of refrigerated stored Cheddar cheese

Abstract

In the present investigation, cheese milk was supplemented with vitamin A (retinol palmitate) at four different concentrations, i.e., 3,500, 4,000, 4,500, and 5,000 IU (T1, T2, T3, and T4), respectively. Treatment without supplementation of vitamin A was used as control. Prepared Cheddar cheese samples were stored at 4°C and further analyzed for vitamin A, organic acids, and fatty acids composition at different stages of ripening using high performance liquid chromatography and gas chromatography–mass spectrometry. Supplementation of vitamin A at all concentrations showed no significant effect on moisture, fat and protein contents of Cheddar cheese. After salting, recovery of vitamin A in control, T1, T2, T3, and T4 was 91.98%, 91.60%, 91.47%, 91.92%, and 91.56%, respectively. Storage period of 90 days significantly affected the fatty acids composition in control and all experimental samples. No significant difference was recorded in free fatty acids, peroxide value, and sensory characteristics in 90-day-old cheese samples. Practical applications Effect of vitamin A supplementation on retention and stability of Cheddar cheese was first time investigated. These results suggest that vitamin A supplemented Cheddar cheese may be prepared by supplementing the cheese milk from 3,500 to 5,000 IU retinol palmitate with acceptable sensory properties. In modern world, the Cheddar cheese prepared with vitamin A supplementation may have huge market and can be widely used in many countries worldwide as indispensable part of wide range of fast foods and also a part of daily meals in some regions.