Abstract
Fortification of Turkish white cheese with selenium and zinc was tested using two different methods: fortification of cheese milk and fortification of brine solution, in which the cheeses were ripened. The recoveries of Se and Zn in cheese curd and the chemical and sensory characteristics of cheese samples were measured. The fortification method affected the composition (total solids, protein, fat and salt) of the experimental cheeses significantly (P < 0.05). The recovery of zinc was a maximum in the method in which the fortifying agents were added into the cheese milk, and corresponded to 87.55%. Selenium recovery was a maximum in the method in which the fortifying agents were added into the brine solution, and corresponded to 70.91%.
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