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

Abstract

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%.

Response of lactic acid bacteria to milk fortification with dietary zinc salts

“…In this investigation, the fortification method proved to significantly affect both the cheese composition (total solids, protein, fat and salt) and zinc recovery. In cows' milk, zinc is principally chelated by caseins (Al-Awadi & Srikumar, 2001;Drago & Valencia, 2002) and this explains its abundant retention in the curd during milk coagulation (Al-Awadi & Srikumar, 2001;Brulé & Fauquant, 1982;Cichoscki, Valduga, Valduga, Tornadijo, & Fresno, 2002;de la Fuente, Fontecha, & Juárez, 1996;Drago & Valencia, 2002;Gulbas & Saldamli, 2005). Desired levels of Zn 2þ (>10 mg kg À1 ), not exceeding the critical limits (Maret & Sandstead, 2006), were found in the zinc-fortified cheese batches.…”

“…The suitability of adding the fortifying agent directly to the cheese milk was previously demonstrated by Gulbas and Saldamli (2005), who comparatively evaluated the effect of milk or brine fortification with zinc sulphate on the physicochemical and sensory…”

“…Although fortified milk and yoghurts are available in commerce, the authors know only of laboratory trials performed to verify the applicability of zinc fortification to the cheese-making process and to assess its effects on cheese quality (Abd-Rabou, Zaghloul, Seleet, & El-Hofi, 2010;Gulbas & Saldamli, 2005;Salgueiro et al, 2005b). In recent years, Salgueiro et al (2005b) have assessed the bioavailability of zinc sulphate and zinc gluconate stabilized with glycine in a Petit Suisse cheese, usually consumed by children as a complement to their diet, and have further investigated the impact of this zinc-fortified cheese on total-body and skeleton growth of young rats (Salgueiro et al, 2005a).…”

Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

“…Toxic metals cause some problems for human, animal and plant (Renoux et al 2007;Pertsemli and Voutsa 2007). A considerable amount of information is available with regard to the some trace metal contents of produced different cheese in Turkey but few data have been published on trace metal content in herby cheese (Yuzbasi et al 2003;Gulbas and Saldamli 2005;Merdivan et al 2004;Mendil 2006).…”

Effect of feed selenium supplementation on milk selenium distribution and mozzarella quality

“…Although some studies have intended to produce Seenriched cheese (Gulbas and Saldamli, 2005;Pechova et al, 2008;Moschini et al, 2010), the effect of this enrichment on the mozzarella cheese quality and the Se content and distribution during cheesemaking and storage remains unclear. Furthermore, whether or not Se-fortified milk or dairy products produced by animals fed Se can be used in populations traditionally deficient is still in need of further study.…”