乳製品研究の進歩
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概要

Effects of Iron Fortification on Fatty Acid Profiles of Caprine Milk Cheddar Cheeses under Different Storage Treatment Regimens

Young W Park* and Aftab Siddique

Three types of caprine milk Cheddar cheeses as non-fortified control cheese (CC), regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS) fortified cheeses were manufactured in three batches each to evaluate effects of iron addition on fatty acid compositions of two iron fortified cheeses compared to those of CC cheese. All manufactured experimental cheeses were subjected to storage treatments of two temperatures (4 and -18°C) and three periods (0, 2, and 4 months). Fatty acid profiles of the experimental cheeses were quantified using a gas chromatograph equipped with a fused silica capillary column, flame ionization detector, AOC-20s auto sampler and AOC-20i auto injector. Results showed that cheese type significantly (p<0.05 or p<0.01) affected levels of most fatty acids, except for C10:0, C14:1, C16:1, C18:1, and C20:0 acids, indicating that fatty acid contents of iron fortified cheeses were generally higher than control cheese especially at 4 months of storage. The level of C16:0 was highest, followed by C18:1, C18:0 and C10:0 acid, respectively, in all three types of the experimental goat milk cheeses for all storage treatment regimens. The main factors of cheese type, storage temperature and time had significant influences on several different fatty acids, and some of the 2-way and 3-way interactions also showed significant effects on levels of different fatty acids. It was concluded that iron fortification, storage temperature and period had significant influences on the levels of majority of tested fatty acids in the experimental caprine milk Cheddar cheeses.