Evaluation of iron‐fortified Feta cheese for physicochemical and sensory properties. (17th April 2017)

• Record Type: Journal Article
• Authors: Jalili, Maryam; Ehsani, Mohammad Reza; Mazloumi, Mohammad Taghi
• Is Part Of: International journal of dairy technology. Volume 70:Number 4(2017)
• Page Start: 526
• Page End: 532
• Publication Date: 2017-04-17
• Subjects: Cheese -- Iron fortification -- Thiobarbituric acid value -- Sensory evaluation; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12378
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Standardised cow's milk (fat 3 g/100 g) was used to manufacture Feta cheese fortified with 40, 60 and 80 mg of iron/kg cheese using ferrous sulphate (FeSO4 ), ferric chloride (FeCl3 ), ferric pyrophosphate (Fe4 (P2 O7 )3 ) and microencapsulated ferrous sulphate. Chemical composition and sensory characteristics of fortified cheeses were determined after 60 days of ripening, during which the iron content and thiobarbituric acid (TBA) values were measured. The metallic taste, colour, flavour, overall score and TBA values were statistically (P < 0.05) affected by the source and concentration of iron. The best quality was found in cheeses fortified with 40 mg/kg of microencapsulated ferrous sulphate.