Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes

Effect of whey protein‐iron based edible coating on the quality of Paneer and process optimisation

“…In a recent study, Indumathi et al . () reported that whey protein‐chelated iron fortified Gouda cheese was criticised for a slight pale yellow colour instead of the golden yellow colour displayed by control cheese. Shrivastava et al .…”

“…Recently, Indumathi et al . () produced iron fortified Gouda cheese using whey protein‐chelated iron and ferrous sulphate. Gaucheron () reviewed and reported that alpha‐s 1 casein, alpha‐s 2 casein and beta‐casein have 7–9, 10–13 and 5 iron binding sites due to the presence of phosphoserine groups.…”

“…) or chelated forms (Zhang and Mahoney ; Rice and McMahon ; Indumathi et al . ) have been adopted for fortification of dairy products. Use of edible coatings for dairy and food products is an emerging method for fortification with nutrients.…”

“…Fortification of widely consumed foods such as cereals, milk and milk products is considered as mass fortification (Allen et al 2006). Dairy products such as Cheddar cheese, brown whey cheese, Mozzarella cheese, white soft cheese, cottage cheese, Havarti cheese, Gouda cheese and yoghurt have been directly fortified with either different types of iron salts, elemental iron or iron complexes to proteins or phosphopeptides (Gaucheron 2000;Indumathi et al 2015).…”

“…Paneer whey contains about 0.4% protein, constituting nearly 55% of the whey protein fraction of the total milk protein (Gupta and Singh 2007). Earlier, conventional methods of mineral fortification such as direct addition of minerals or its salts (Salder et al 1973;Wang and King 1973;Khalifa 1996;Rice and McMahon 1998), as well as addition of the encapsulated (Kwak et al 2003;Xia and Xu 2005), stabilised (Pizarro et al 2013) or chelated forms (Zhang and Mahoney 1991;Rice and McMahon 1998;Indumathi et al 2015) have been adopted for fortification of dairy products. Use of edible coatings for dairy and food products is an emerging method for fortification with nutrients.…”