Development of functional whey cheese enriched in vitamin D<sub>3</sub>: nutritional composition, fortification, analysis, and stability study during cheese processing and storage

Nzekoue, Franks Kamgang; Alesi, Alessandro; Vittori, Sauro; Sagratini, Gianni; Caprioli, Giovanni

doi:10.1080/09637486.2020.1857711

Cited by 15 publications

(6 citation statements)

References 50 publications

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“…The acid whey cheese was produced according to traditional whey cheese production methods [ 36 ], with some changes, i.e., excluding the acidification of the whey. The production of acid whey protein cheese is schematically depicted in Figure 1 .…”

Section: Methodsmentioning

confidence: 99%

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

et al. 2023

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This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, L. lactis LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected (p ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic L. lactis LL16 strain decreased (p ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly (p < 0.05) higher counts of L. lactis LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.

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Section: Methodsmentioning

confidence: 99%

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

et al. 2023

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“…Cheese is a dairy product obtained through milk coagulation [30]. Several factors, including the geographical region of milk production, environmental conditions, potential equipment contamination during cheese manufacturing, and more, influence the mineral composition of cheese.…”

Section: Mineral (Calcium) Contentmentioning

confidence: 99%

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

Bahar,

Kusumawati,

Adi

2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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The packaging of food goods is crucial. Due to the presence of packaging, food goods' quality can be preserved while being stored. This research created gelatin-based nanocomposite packaging with the addition of active compounds in the form of CHNF and ZnONPs, which reduced the decrease in the nutritional content of cheddar cheese and increased its shelf life. Cheese is one of the nutrient-rich food products that are susceptible to changes in environmental conditions. The results showed that G/CHNF/ZnONPs films were able to minimize 7.76%, 4.84 %, 13.24%, and 1.78%, respectively, the potential for decreasing levels of protein, fat, carbohydrates, and minerals, especially calcium, during 30 days of storage of unpackaged cheddar cheese. Additionally, the G/CHNF/ZnONPs coating extended the shelf life of cheddar cheese to 131 days, longer than LDPE packaging and without packaging.

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“…Boiled date milk is then cooled in a basin filled with cold water until it reaches 10 C (22). The cooled date milk product is put into 200 ml bottles which have been sterilized beforehand and then stored at 4 C (23). The milk formula Vitamin D enriched dates can be seen in Table 1.…”

Section: Making Date Milk With Added Vitamin Dmentioning

confidence: 99%

Date milk enriched with vitamin D: nutrient content and acceptability as a food additive for preschoolers 48-59 months

Jufri

Marliyati

Anwar

et al. 2023

Preprint

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Products that combine liquid milk and date flesh are still minimal. Milk is an excellent source of protein and dates are a food ingredient that is rich in vitamins and minerals that are suitable for growth as well as phytochemical components which function to enhance the sensory properties of dates so that they can be used as a flavor enhancer in various dairy products such as cookies, yogurt, ice cream, and cakes. The purpose of this study was to create a vitamin D-enriched date milk product as an alternative nutritional supplement for preschool children aged 48-59 months. The study used a completely randomized design with three percentage addition of date flesh treatments, namely F1 (10%), F2 (15%), and F3 (20%). The results showed that the formulas significantly differed between the water, protein, and carbohydrate contents (P < 0.05). In contrast, the energy, ash, fat, zinc, iron, and calcium content were not statistically significant (P > 0.05). Kruskal-Wallis analysis product acceptance data showed only color and aroma attributes that were quite different between formulas (P < 0.05). In contrast, taste, thickness, mouthfeel, aftertaste, and overall characteristics were not statistically different (P > 0.05). Formula F2 (15%) was selected based on the hedonic rating and ranking tests. Formula F2 (15%) can be accepted quite well, with the percentage that consumes drinks without residue as much as 60% and those who can finish at least ½ portion of drinks as much as 93.3%. Keywords: Additional Food, Date Milk, Preschooler, Vitamin D Fortification

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Development of functional whey cheese enriched in vitamin D₃: nutritional composition, fortification, analysis, and stability study during cheese processing and storage

Cited by 15 publications

References 50 publications

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

Date milk enriched with vitamin D: nutrient content and acceptability as a food additive for preschoolers 48-59 months

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Development of functional whey cheese enriched in vitamin D3: nutritional composition, fortification, analysis, and stability study during cheese processing and storage

Cited by 15 publications

References 50 publications

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

Date milk enriched with vitamin D: nutrient content and acceptability as a food additive for preschoolers 48-59 months

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Development of functional whey cheese enriched in vitamin D₃: nutritional composition, fortification, analysis, and stability study during cheese processing and storage