Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride

Journal of Dairy Science
W H Rice, D J McMahon

Abstract

Mozzarella cheese containing 25 and 50 mg of iron/kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, and sensory characteristics were compared with those of a control cheese. Physical properties were assessed by testing melting, apparent viscosity, and browning of heated cheese. Cheeses were evaluated by trained panelists for the presence of metallic flavors, oxidized flavors, and other undesirable flavors. Addition of 25 mg iron/kg of cheese had no effects on the physical properties of Mozzarella cheese. Apparent viscosity of cheese fortified with 50 mg of iron/kg of cheese tended to be slightly higher than the control cheese, although this difference was not statistically significant at all storage times. Cook color was not affected by iron fortification. No increase in chemical oxidation (measured using thiobarbituric acid assay) was observed between the control and iron-fortified cheeses. Slight but statistically significant increases in metallic flavors, oxidized flavors, and off-flavors in the iron-fortified cheese were observed by the trained sensory panel, but the flavor defects were of very low intensity. For metallic flav...Continue Reading

References

Jan 1, 1991·The American Journal of Clinical Nutrition·J D CookP Whittaker
Jan 1, 1989·Acta Paediatrica Scandinavica. Supplement·M OlivaresA Stekel
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Nov 1, 1989·Journal of Dairy Science·D Zhang, A W Mahoney
Apr 1, 1987·The American Journal of Clinical Nutrition·V Herbert

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Citations

Jul 8, 2008·Journal of Industrial Microbiology & Biotechnology·Emilina SimovaZhelyazko Simov
Nov 12, 2003·Archives of Pharmacal Research·Jun-Beum LeeHae-Soo Kwak

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