Abstract:
Dairy products are popular among the majority of the world's population. Fermented dairy products have distinctive physicochemical characteristics with high nutrition value including essential vitamins and minerals. Cheese products have become the dietary habits of the vast majority of people. The aim of this study was to develop and evaluate cottage cheese with lactoferrin fortification. Lactoferrin is a glycoprotein that helps to bind iron and has antioxidant properties. The cottage cheese was prepared with a mesophilic starter culture of lactobacillus spp and rennet as a coagulant. The emulsified lactoferrin was made by oil-in-water emulsion. The fortification of cottage cheese was done after whey removal with different concentrations of 0mg, 25mg, 50mg, 75mg, and 100mg per 100g of lactoferrin in cottage cheese. The purpose of fortification was to mitigate iron deficiency (ID) and iron deficiency anemia (IDA) because lactoferrin can be used for iron-binding. In this study, five treatments were made and a storage study of 15 days was evaluated and characterized by physicochemical analysis ( pH, acidity, fat, protein, moisture, and ash), iron for both raw milk and cottage cheese, antioxidant analysis (DPPH), microbial analysis (TPC), texture analysis and sensory analysis ( color, taste and overall acceptability) were analyzed. All these characteristics of cottage cheese were analyzed to be significantly influenced by changing concentrations of emulsified lactoferrin during storage. Cottage cheese fat, protein, ash, iron, and antioxidant activity were improved. T4 had the highest level of protein, fat, ash, iron, and DPPH content while T0 had the lowest. T1 and T2 got maximum scores of sensory attributes i.e color, taste, texture, appearance, and overall acceptability. From the physicochemical, texture, and sensory evaluation it was determined that the use of lactoferrin can improve the cottage cheese quality and anemia.
Page(s):
191-191
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
Lactoferrin
,
Anemia
,
fortification
,
Cottage cheese
,
cheese manufacturing