Fortification Of Cheese Research Articles

The Antimicrobial and Antioxidation Activities of Olive Pomace Extract in Pasteurized White Cheese

Olive pomace from an olive mill was collected in December 2021. Proximate analysis revealed that the major constituents of the pomace were fiber (60.85 %) and fat (11.91%). Extraction of the olive pomace by methanol provided a higher yield, phenolic content, and free radical scavenging ability than the ethanol extract, but the latter was used due to its lower toxicity level as the extract is used in foods. The extract contained high concentrations of phenolic compounds, particularly syringic, p-coumaric, vanillin, and caffeic acid which accounted for ~80% of the total phenolic content. When the olive pomace extract (OPE) was used (0.08%) in pasteurized white cheese (PWC), the counts of mesophilic aerobes were significantly reduced to 3.62 log10 CFU/g after 30d of storage at 5°C compared to the control (4.04 log10CFU/g) after the same storage period. The corresponding values for LAB were 3.38 log10 CFU/g and 3.79 log10 CFU/g, respectively. The yeasts and molds were eliminated from the cheese for 14d at all of the tested OPE concentrations (0.01% to 0.08%). Fortification of cheese with OPE alleviated the increase in titrable acidity in cheese during storage, but the fortified cheese exhibited sensory attributes similar to those of the control cheese. It can thus be concluded that fortification of PWC with OPE improves the chemical and microbial attributes of the cheese

Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance.

The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals. This work aims to study the impact of the 2 and 4 % microalga Chlorella vulgaris addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of C. vulgaris on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.1. C. vulgaris had an impact on the firmness of both cheeses. In general, the cheese with added C. vulgaris had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese. The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.

Fortification Effects in Preparation of Fresh Cheese (<i>Quesoblanco, Gybna beyda & Halloumi</i>) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia

Food Technology is on sustainable, priority area with competitive and efficient agri-food production and processing, encompassing and manufacture of safe, value added and innovative foods from milk. The research results revealed that fresh cheese fortification and DMs effects on storage durability, trace-nutrients, anti-nutrients & perception of processed & preserved fresh cheese. The experiment was conducted 3×3×2 in design of treatments expressed as 3 varieties of preserved fresh cheeses like G, H & Q, 3 preservatives (solanum, lemon juice & salt) and 2DMs (sun & oven drying) laid out in CRD. Preserved samples were checked for their safety followed by sensory evaluation & proximate analyses in each month. A total of 4.42 log10 cfu/g AeB was observed in fresh samples with absence of fungi in all varieties of preserved fresh cheeses. MC in freshly preserved was within 23-36% where as high load of 4.0-4.42 log10cfu/g AeB with (P>0.05) significant difference was observed in samples. Initial load of<1.31 log10cfu/g moulds were recorded. After three months of storage, max load of AeB & moulds were 4.83-6.65 and 0-6log10cfu/g, respectively. All parameters under the proximate analyses were vary due to absorption of moisture at ambient condition during the storage time. OA of treated samples reached min & max values of 4.83 and 5.33 after the storage of 3 months respectively. Overall load of 6.65 log10cfu/g AeB in almost all samples was detected and reasonable those samples were not allowed for panelists for taste after the three months storage. This was due to the ISO and EU sensory guidelines showed the point of sensory rejection in which the number of microbial load should be below the 107-108 log10cfu/g. In general, as the storage time of preserved cheese products increased, there were an increased of microbial population and reduction in acceptability of the products through the sample storage of three months. Fresh zebu cow milk was preserved in to new developed products (G, H and Q), lemon fruit juice and salt were used for the indicated preserved products. Anti-nutrient contents such as Hg and aflatoxin were negligible based on international standard requirements. The chemical composition of preserved fresh cheese products contents ranged in MC (23-37%), protein (19.67-40.33%), fat (13.67-32.33), ash (1-8.33%), CHO (10.67-86.67), energy (340.33-454.33kcal), Ca (720-1208g/100mg), Fe (25-41.67g/100g), Zn (4-11.67g/100g) and null contents of Hg were approved based on data analyzed in this research. Eventually, food innovation is a key of any society from local goods is made as an inference of this research work.

Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods

The objective was to add certain herbs rich in active physiological ingredients for skimmed-milk yoghurt and cast ultrafiltration (UF)-Kariesh cheese to find out their suitability as fortifiers en route to innovate functional products. Yoghurt was made using cow's skimmed milk fortified with the milled herbal aqueous extract (10% w/w) at the level of nil (control), 1, 2, or 3% (w/w) of turmeric, sage or marjoram. Cheese was made using UF-skimmed milk concentrated, to the desired final cheese total solids (TS) % and fortified as mentioned before. Skim milk powder was used to avoid any dilution in the final TS %, whether of yoghurt milk or pre-cheese. Organoleptically, it was accepted the herbal extract providing that its level did not exceed 1.0% for yoghurt or 2% for cheese. The protein content exhibited no difference in yoghurt and reduction in cheese due to herbs because which the ash content decreased in yoghurt and increased in cheese, in those the fiber presented because of herbs. Turmeric encouraged the growth of bacterial starter culture and acid production versus marjoram or sage. The Streptococcus thermophilus count was always higher than that of Lactobacillus delbrueckii ssp. bulgaricus. But their counts in cheese were lower versus yoghurt. In conclusion, skimmed-milk yoghurt and cast UF-Kariesh cheese could meet the intended health purposes when fortified with 1% for the former or 2% for the latter using aqueous extract (10%) of sage, marjoram or rather turmeric, those of many impressive health benefits.

Study the effect of zinc salts fortification on chemical and sensory properties of Soft Cheese

This study aims to study the effect of fortification of soft white cheese with some zinc salts at different levels include 100 and 200 mg.kgˉ¹ from zinc sulphate and zinc acetate, on some physiochemical and sensory properties of the soft white cheese after one day from the manufacturing to 14 day of storage. The results indicated that there was no significant effects for cheese fortification with zinc salts during all storage periods on the sensory properties of the soft cheese. The results indicate some effects on the values of physiochemical properties for the fortified cheese, moisture percentages was decreased with increasing storage periods, while the values of protein, Carbohydrates and ash were increase with time of storage. Zinc concentration in soft Cheese increased with the increase of the addition of Zinc salts for all treatments.

Characteristics of vitamin E-loaded nanofibres from dextran

ABSTRACTIn this research, dextran nanofibres were produced as novel carriers for entrapment of vitamin E. Morphological studies indicated that developed fine fibres were in the nano range without spherical beads. Thermal behaviour, chemical structure, and crystalline structure of vitamin E-loaded nanofibres were analysed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and X-ray diffraction which showed that the vitamin was well incorporated within the amorphous structure of fibres without chemical interactions. Nanofibres were used for fortification of cheese. Sensory analysis of the fortified product was performed which showed better acceptability and texture of cheese containing nanofibres in comparison to blank and direct fortified samples. Nanofibres showed the capability of holding water and thus increasing cheese firmness. The release of vitamin E in gastrointestinal media showed that about 14% of vitamin could be released in gastric media and about 30% released in intestinal media. Finally, the results revealed that electrospinning can be used for production of dextran ultrathin fibres to entrap hydrophobic compounds with high potential for design of novel functional foods.

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Feta cheese is an excellent source of calcium and protein, but as typical dairy products, it contains very low amount of iron. The present study was designed to investigate the effect of iron fortification on quality of Feta cheese. The cheese samples were made from cow milk and fortified with iron compounds, namely ferrous sulfate (FeSO4), ferric chloride (FeCl3), and microencapsulated ferrous sulfate at level of 80 mg.kg−1 with or without l-ascorbic acid at a level of 150 mg.kg−1. The chemical compositions, free fatty acids (FFAs), calcium, iron, oxidation products, and the sensory aspects of the treatments were evaluated. The FFAs were determined by gas chromatography, iron, and calcium were determined by atomic absorption, and oxidation products were analyzed spectrophotometrically using the thiobarbituric acid (TBA) test. No significant difference (P > 0.05) was found between chemical composition (fat, moisture, protein, ash, acidity), FFAs, and calcium of control cheeses and iron or iron-ascorbic acid fortified cheeses. Iron content was significantly different in iron or iron and ascorbic acid fortified cheeses compared to that in control ones. The treatment fortified with microencapsulated iron and ascorbic acid showed the lowest TBA value and the best scores for sensory evaluation. Results demonstrated that fortification of cheese with 80 mg.kg−1 microencapsulated iron and 150 mg.kg−1 l-ascorbic acid is technically feasible. Only a small increase in lipid oxidation, measured by TBA value, was caused by iron fortification; however, no significant off-flavor was detected by trained sensory panelists.

Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids

SummaryThe purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese.

Enrichment of cheese with vitamin D3 and vegetable omega-3

Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilised with calcium caseinate in presence or absence of lecithin and used to standardise cheese milk. The use of flaxseed oil rich in alpha-linolenic acid allows fortifying the cheese in omega-3 and other polyunsaturated fatty acids (PUFA). Cheese yield and retention rate of proteins, fats and bioactive component were determined. Quantification of vitamin D3 and chemical stability of cheeses were performed up to 90 days of storage at 4 °C. Recovery level of vitamin D3 in cheese was, respectively, 91 and 84% in the presence or absence of lecithin. The encapsulation of vitamin D3 in the cheese in the form of emulsified particles of oil containing lecithin increased retention and stability of the vitamin in the curd. The fortification of cheese with vitamin D3 and PUFA had a positive impact on the composition, yield and chemical stability of the resultant cheese.

Applications of nanoliposomes in cheese technology

Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro‐organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β‐galactosidase and cheese‐ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed.

The influence of alkaline earth metal equilibria on the rheological properties of rennet-induced skim milk gels

The mineral equilibria of milk can have a major influence on the properties of rennet milk gels. The influence of increased Mg, Ca, and Sr concentrations on milk and rennet milk gels was investigated. Reconstituted skim milk was supplemented with MgCl2, CaCl2, or SrCl2 at levels from 2.5–10 mmol.L−1 and adjusted to pH 6.6. Dynamic rheological properties of the renneted milks at 32 °C were investigated during 6-h time sweeps and by frequency sweeps. Whey was separated from rennet gels by centrifugation at the gelation point and also 6 h after rennet addition. The concentrations of Mg, Ca, Sr, and inorganic P in milks and wheys were determined. Levels of casein-bound Mg, Ca, and Sr increased with the addition of their respective chloride salt. The percentage of CN-bound inorganic P increased with the increasing concentration of each divalent cation. Milk gelation time decreased with the increasing concentration of each divalent cation salt. Milks containing 10 mmol.L−1 of CaCl2 or 10 mmol.L−1 of SrCl2 exhibited buffering capacities significantly higher (P < 0.05) than the 10 mmol.L−1 of MgCl2 and control milks. An increase in G′ and a decrease in tan δ were observed in milk gels supplemented with the divalent cation salts. Milk gels supplemented with either CaCl2 or SrCl2 had superior rennet gel properties compared with MgCl2-supplemented milk gels (especially at low frequencies). This study provides information on the link between the mineral fortification of milk and modulation of milk gel properties and potentially for the mineral fortification of cheese.

Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

Encapsulation of vitamin B12 in water-in-oil-in-water double emulsions was optimized to produce functional cream for cheese milk standardization. The effect of encapsulation on vitamin B12 release during in vitro gastric digestion and on retention during cheese making was determined. Primary water-in-oil emulsions were prepared from vitamin B12 (0.2%, w/v) solution and butter oil containing 8% (w/w) polyglycerol polyricinoleate, and dispersed in skim milk or sodium caseinate solution using a dispersing tool or a valve homogenizer. Encapsulation of vitamin B12 in double emulsions exhibited greater than 96% efficiency and prevented vitamin losses during in vitro gastric digestion. Less than 5% of the encapsulated vitamin B12 was released from double emulsion stabilized with sodium caseinate. Compared with non-encapsulated vitamin B12, encapsulation in double emulsions reduced vitamin B12 losses in whey and increased retention in cheese from 6.3 to more than 90%.

Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Vitamin D is an essential vitamin that is synthesized when the body is exposed to sunlight or after the consumption of fortified foods and supplements. The purpose of this research was to increase the retention of vitamin D3 in Cheddar cheese by incorporating it as part of an oil-in-water emulsion using a milk protein emulsifier to obtain a fortification level of 280 IU/serving. Four oil-in-water vitamin D emulsions were made using sodium caseinate, calcium caseinate, nonfat dry milk (NDM), or whey protein. These emulsions were used to fortify milk, and the retention of vitamin D3 in cheese curd in a model cheesemaking system was calculated. A nonemulsified vitamin D3 oil was used as a control to fortify milk. Significantly more vitamin D3 was retained in the curd when using the emulsified vitamin D3 than the nonemulsified vitamin D3 oil (control). No significant differences were observed in the retention of vitamin D3 when emulsions were formulated with different emulsifiers. Mean vitamin D3 retention in the model system cheese curd was 96% when the emulsions were added to either whole or skim milk compared with using the nonemulsified oil, which gave mean retentions of only 71% and 64% when added to whole and skim milk, respectively. A similar improvement in retention was achieved when cheese was made from whole and reduced-fat milk using standard manufacturing procedures on a small scale. When sufficient vitamin D3 was added to produce cheese containing a target level of approximately 280 IU per 28-g serving, retention was greater when the vitamin D3 was emulsified with NDM than when using nonemulsified vitamin D3 oil. Only 58±3% of the nonemulsified vitamin D3 oil was retained in full-fat Cheddar cheese, whereas 78±8% and 74±1% were retained when using the vitamin D3 emulsion in full-fat and reduced-fat Cheddar cheese, respectively.

Vitamin D‐Casein fortification of cheese and its bioavailability

Widespread vitamin D insufficiency worldwide and increased vitamin D intake recommendations from the Institute of medicine (IOM) emphasize a need to expand vitamin D fortification practices. IOM's 2011 report almost tripled the dietary guidelines for vitamin D: from 200 IU up to 600 IU daily. Vitamin D fortification practices vary and are largely voluntary in Canada and the US. Vitamin D‐fortified cheddar cheese using emulsified vitamin D3 was found to have comparable bioavailability of vitamin D with liquid supplement. Our objectives are to establish a new protocol for vitamin D fortification via incorporation of vitamin D in casein; and to evaluate the effect of baking on bioavailability. Vitamin D3 retention in lab‐scale mozzarella cheese was 54% and the loss of vitamin D3 into the whey was 1.6%. The remaining vitamin D3 was lost during mozzarella cheese processing. Large‐scale mozzarella cheese fortified with vitamin D3 will be used to cook pizza that will be consumed by study participants. Approximately 120 subjects will be randomized to weekly servings of pizza baked with fortified mozzarella cheese either at 200 IU/serving or 28,000 IU/serving. Vitamin D levels will be compared between groups. Vitamin D fortification of cheese is a good strategy to increase intakes and may benefit public health as well as dairy industry practices.Grant Funding Source: Dairy Farmers of Canada

Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception

Currently, dietary guidelines for vitamin D consumption are under review, considering new information that >50% of the US population is vitamin D deficient, and may lead to a recommendation of a higher dietary intake of this vitamin. Vitamin D fortification of cheese aims to improve the current availability of fortified dairy foods beyond liquid milk. However, cheese is susceptible to undesirable flavor changes during long-term cheese ripening, and cheese bacteria and enzymes may degrade added vitamins. To test the retention of vitamin D3 in Cheddar cheese curd, cheese milk was fortified initially during manufacture at a level of 150 IU/serving, using commercial sources that contained vitamin D3 in powder, oil, or emulsion form, with and without homogenization of the fortified milk. When fortification was done directly to the cheese milk, we found that more than 80% vitamin D3 was retained in cheese curd, irrespective of homogenization or form of fortification. Further, Cheddar cheese was fortified with the emulsion form of vitamin D3 directly in cheese milk at 200 and 400 IU/serving to test stability and flavor changes. Vitamin D3 fortified in this manner was stable for up to 9 mo in Cheddar cheese. Consumer acceptance and descriptive analysis of flavor profiles of cheese were also conducted and showed that vitamin D3 fortified cheeses were equally liked by consumers, and cheese taste and flavor remained unaltered with vitamin D3 addition even after aging for 9 mo.

The effect of selenium and zinc fortification on the quality of Turkish white cheese

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%.

EFFECT OF IRON-FORTIFICATION ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF SOFT CHEESE

Two types of soft cheese (full-cream and fat-free) have been fortified with about 4.5 mg of iron per 100 grams of cheese as a way for increasing dietary iron sources in order to reduce iron-deficiency anaemia. Two organic iron sources (F-casein and Fe-whey protein) as well as one inorganic source, ferric chloride, were used in the fortification. Cheese samples were analyzed, when fresh a dafter refrigerator-storage (for one week in the case of fat-free cheese and for two weeks in the case of fullcream cheese), for both chemical a organoleptic properties. The results showed that fortification had slight effects on the cheese yield, salt, fat, nitrogen distribution (total, non-protein, and soluble), protein, and total solids either in fresh or in stored samples. Thiobarbituric acid (TBA) number and sensory evaluation were affected by fortification. This effect varied according to the iron source, cheese type, and storage period. However, other TBA number and the sensory quality were still within the range reported by other unfortified cheeses. Fortification of cheese with iron increased iron content in cheese samples on fresh, dry and energy bases. On the energy basis, full-cream soft cheese samples contained 23.90-25.01 mg/1000 Koal. In addition to being an excellent source of all milk constituents fortified cheese became to a major contributor of dietary iron and be expected to reduce the risk of iron-deficiency anaemia. Fortified fat-free soft cheese, in addition to low calories is an excellent source of iron. Fortification did not markedly change either the chemical properties of the cheese or the sensory quality and overall acceptability. 1 Dairy Science Department, Faculty of Agriculture, Tanta University, Kafr El-Sheikh

Microencapsulated Iron for Food Fortification

ABSTRACTLipid microcapsules of FeSO4, alone or with ascorbic acid, and FeCl3, were developed to fortify cheese and other high moisture foods with iron. Varying lipid coat composition and amount of core iron solution optimized their stability. A high melting fraction of milk fat (m.p. 43.5°C) was oxidized by iron and was thus unsuitable as coat material. Microcapsules made with cottonseed stearine (m.p. 62.8°C) had good oxidative stability and retained more iron under rapid stirring at 39°C than those made with hydrogenated milk fat (m.p. 49.0°C). Microcapsules having good oxidative stability and low leakage of iron were coated with stearine and had a ratio of 0.10g Fe solution/g lipid coat. Microencapsulation may allow fortification of cheese and other iron sensitive foods.

Effect of Iron Fortification on Quality of Cheddar Cheese

Dairy products are an important source of nutrients but are low in iron. Iron fortification of cheese could increase average dietary iron intake about 14%. In three experiments, 14 cheeses were fortified with iron to evaluate iron recovery and cheese quality. Iron was added to 8kg of pasteurized milk before starter culture. Cheese quality was evaluated chemically by 2-thiobarbituric acid assay and organoleptically by 11 food scientists. Iron recoveries in the cheeses were 71 to 81% for FeCl3, 52 to 53% for ferric citrate, 55 to 75% for Fe-casein complex, and 70 to 75% for ferripolyphosphate-whey protein complex. Thiobarbituric acid numbers increased slightly in iron fortified cheeses but were within the range reported by others for unfortified cheeses. Taste panel scores for oxidized off-flavor and cheese flavor varied markedly among judges. Correlation coefficients were low between iron level vs oxidized off-flavor, cheese flavor, or thiobarbituric acid number; and thiobarbituric acid number vs. oxidized off-flavor or cheese flavor. Aging cheese up to 3 mo did not change thiobarbituric acid numbers or oxidized off-flavor and cheese flavor scores. Fortification with 40μg Fe/g as Fe-casein did not affect oxidized off-flavor and cheese flavor scores and thiobarbituric acid number compared with unfortified cheese. Ferripolyphosphate whey protein complex, Fe-casein, and FeCl3 are potential iron fortification sources for cheese.