Cheddar Cheese Fluoridation and Dental Health
The main objective of this study was to determine what effect the addition of sodium fluoride would have on the Cheddar cheese quality. Raw milk was pasteurized and separated for three treatments as follows: control, supplemented with 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for each...
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| Format: | Article |
| Language: | English |
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University of Baghdad, College of Veterinary Medicine
2007-06-01
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| Series: | The Iraqi Journal of Veterinary Medicine |
| Online Access: | https://jcovm.uobaghdad.edu.iq/index.php/Iraqijvm/article/view/810 |
| _version_ | 1818388424703344640 |
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| author | Najim Hadi Najim |
| author_facet | Najim Hadi Najim |
| author_sort | Najim Hadi Najim |
| collection | DOAJ |
| description | The main objective of this study was to determine what effect the addition
of sodium fluoride would have on the Cheddar cheese quality. Raw milk was
pasteurized and separated for three treatments as follows: control, supplemented
with 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for each
treatment and ripened for 120 days at 7oC and sampled at 60 and 120 days.
Analyses performed included both sensory evaluation and gas chromatography
with headspace sampling (GCHS). Under conditions of this study significant
P< 0.05 higher mean flavor and body/texture scores were observed in both the
control cheese samples and those with 4 ppm added fluoride than those with 40
ppm added fluorides.
The predominant flavor criticisms in Cheddar cheese treated with 40 ppm added
fluoride after 120 days were flat, lacks flavor and bitter. The predominant
body/texture criticisms noted in Cheddar cheese treated with 40 ppm added
fluoride after 120 days were open, mealy, corky, crumbly, pasty and curdy.
GCHS results showed that Acetone, 2- butanone, ethanol, 2-pentanone and
propanol increased significantly (P< 0.05) with aging of the Cheddar cheese.
However after 60 days of ripening, the control cheese had significantly (P<
0.05) lower Acetone, 2-pentanone and higher ethanol values than the fluoridated
cheese. By 120 days, the control cheese had significantly (P< 0.05) higher 2-
butanone values than both treated cheese and higher ethanol than the cheese
fluoridated at 40 ppm. |
| first_indexed | 2024-12-14T04:25:37Z |
| format | Article |
| id | doaj.art-971bd8d47325427092d6c93905a177bc |
| institution | Directory Open Access Journal |
| issn | 1609-5693 2410-7409 |
| language | English |
| last_indexed | 2024-12-14T04:25:37Z |
| publishDate | 2007-06-01 |
| publisher | University of Baghdad, College of Veterinary Medicine |
| record_format | Article |
| series | The Iraqi Journal of Veterinary Medicine |
| spelling | doaj.art-971bd8d47325427092d6c93905a177bc2022-12-21T23:17:12ZengUniversity of Baghdad, College of Veterinary MedicineThe Iraqi Journal of Veterinary Medicine1609-56932410-74092007-06-0131110.30539/iraqijvm.v31i1.810Cheddar Cheese Fluoridation and Dental HealthNajim Hadi Najim0College of Veterinary Medicine, Baghdad UniversityThe main objective of this study was to determine what effect the addition of sodium fluoride would have on the Cheddar cheese quality. Raw milk was pasteurized and separated for three treatments as follows: control, supplemented with 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for each treatment and ripened for 120 days at 7oC and sampled at 60 and 120 days. Analyses performed included both sensory evaluation and gas chromatography with headspace sampling (GCHS). Under conditions of this study significant P< 0.05 higher mean flavor and body/texture scores were observed in both the control cheese samples and those with 4 ppm added fluoride than those with 40 ppm added fluorides. The predominant flavor criticisms in Cheddar cheese treated with 40 ppm added fluoride after 120 days were flat, lacks flavor and bitter. The predominant body/texture criticisms noted in Cheddar cheese treated with 40 ppm added fluoride after 120 days were open, mealy, corky, crumbly, pasty and curdy. GCHS results showed that Acetone, 2- butanone, ethanol, 2-pentanone and propanol increased significantly (P< 0.05) with aging of the Cheddar cheese. However after 60 days of ripening, the control cheese had significantly (P< 0.05) lower Acetone, 2-pentanone and higher ethanol values than the fluoridated cheese. By 120 days, the control cheese had significantly (P< 0.05) higher 2- butanone values than both treated cheese and higher ethanol than the cheese fluoridated at 40 ppm.https://jcovm.uobaghdad.edu.iq/index.php/Iraqijvm/article/view/810 |
| spellingShingle | Najim Hadi Najim Cheddar Cheese Fluoridation and Dental Health The Iraqi Journal of Veterinary Medicine |
| title | Cheddar Cheese Fluoridation and Dental Health |
| title_full | Cheddar Cheese Fluoridation and Dental Health |
| title_fullStr | Cheddar Cheese Fluoridation and Dental Health |
| title_full_unstemmed | Cheddar Cheese Fluoridation and Dental Health |
| title_short | Cheddar Cheese Fluoridation and Dental Health |
| title_sort | cheddar cheese fluoridation and dental health |
| url | https://jcovm.uobaghdad.edu.iq/index.php/Iraqijvm/article/view/810 |
| work_keys_str_mv | AT najimhadinajim cheddarcheesefluoridationanddentalhealth |