Abstract
Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.
Highlights
According to Clark and Mora Garcia [1] and Park et al [2] caprine milk is characterized by enhanced digestibility, better alkalinity, buffering capacity and is beneficial to human health in comparison with cow milk
The determination of casein was performed by the formol method according to Scott et al [32], titratable acidity—according to Calamari et al [33] and density of goat milk was performed in temperature 20 ◦ C according to Raţu et al [34]. pH value was determined with a digital pH meter Toledo FiveEasy TM (Mettler Toledo, Greifensee, Switzerland)
The titratable acidity and pH of goat milk was in accordance with results obtained by Domagała and Wszołek [43], Park et al [2], Strzałkowska et al [44]
Summary
According to Clark and Mora Garcia [1] and Park et al [2] caprine milk is characterized by enhanced digestibility, better alkalinity, buffering capacity and is beneficial to human health in comparison with cow milk. Goat’s milk is often suggested as a substitute of cow’s milk for allergic patients, because of a lower quantity of α-caseins, but the results about its cross-reactivity are still controversial [3]. According to Monaci et al [4] milk of all ruminant species contains homologous proteins, which share the same properties and contribute to the cross-reactivity phenomenon in allergic individuals. Acid-curd cheeses are a characteristic dairy products in the countries of Central and Eastern Europe. In East-Central Europe Tvarog is widely available and a well-known and valued group of traditional fresh acid-curd cheeses. Acid curd cheese from whole milk in the daily diet is a valuable source of high biological value protein, digestible fat, vitamins and minerals [8]
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