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The Effect Of Iron Fortification On The Chemical, Physical, And Sensory Properties Of Mozzarella Cheese, Wendy Haws Rice
The Effect Of Iron Fortification On The Chemical, Physical, And Sensory Properties Of Mozzarella Cheese, Wendy Haws Rice
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Mozzarella cheese was made from milk fortified with iron so that the cheese contained 25 and 50 ppm iron. Iron was added to the milk in three ways: (1) complexed to casein (ferric-casein), (2) complexed to whey protein (ferric-whey protein), and (3) ferric chloride (FeCl3·6H20) added directly to milk. Cheese quality was determined by chemical, physical, and sensory characteristics and compared with a control cheese.
Chemical oxidation, during 28 days storage, was determined by absorbance of malondialdehyde at 535 nm using the thiobarbituric acid assay (TBA). Physical properties were assessed by the Arnott test for melt, helical viscometer for stretch, …