Production of Functional Karish Cheese Fortified with Vitamin D3 in Nanoemulsion

Document Type : Original Article

Authors

1 Dairy Science Dept., Faculty of Agriculture, Al-Azhar University, Cairo

2 Food Science Dept., Faculty of Agriculture, Ain Shams University.

Abstract

Karish Cheese is one of the most Egyptian low fat dairy products consumed. The deficiency of vitamin D is a major global public health problem. The aim of this research is to develop fortification methods to improve the vitamin retention and Karish cheese properties. VD3 nanoemulsion was formulated using maltodextrin (MD) and modified starch (MS). The vitamin was added to cheese with two different addition methods either (direct in skim milk or by spraying into the scooped curd). Four treatments were made to investigate the effect of the fortification methods on the properties of cheese. T1 and T2 were the treatments of cheese fortified with nanoemulsion with two addition methods direct and spraying respectively. T3 and T4 represent the treatments of cheese fortified with VD3 emulsion. The most of VD3 was lost for T1, T3 and T4 in the drained whey. Treatment T2 has a significant difference exposed in vitamin retention in comparison with the other treatment. Slight changes were observed in pH and no changes were reported in fat and salt contents. Moisture content of T1 was about 1.3 - 2.3% higher than other treatments and control in zero time. T1 was significantly lower in protein and ash contents than control and other treatments. There were no differences between the sensory properties of T2, T4 and control. The lowest score of sensory properties was observed for T1 and T3. Karish cheese fortified with VD3 nanoemulsion by spraying could be a suitable strategy for production of functional free fat

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Al-Azhar Journal of Agricultural Research

Articles in Press, Accepted Manuscript
Available Online from 10 March 2023

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