Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese
Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s aci...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/994 |
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| author | Małgorzata Pawlos Agata Znamirowska Grzegorz Zaguła Magdalena Buniowska |
| author_facet | Małgorzata Pawlos Agata Znamirowska Grzegorz Zaguła Magdalena Buniowska |
| author_sort | Małgorzata Pawlos |
| collection | DOAJ |
| description | Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%. |
| first_indexed | 2024-03-10T18:14:32Z |
| format | Article |
| id | doaj.art-eee042e8378541a7a663a234b51d1bc9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:14:32Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-eee042e8378541a7a663a234b51d1bc92023-11-20T07:52:21ZengMDPI AGFoods2304-81582020-07-019899410.3390/foods9080994Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat CheeseMałgorzata Pawlos0Agata Znamirowska1Grzegorz Zaguła2Magdalena Buniowska3Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandDepartment of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszów, PolandAmino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.https://www.mdpi.com/2304-8158/9/8/994acid-curd cheesegoat’s milkwheycalcium amino acid chelatemineral compositionorganoleptic properties |
| spellingShingle | Małgorzata Pawlos Agata Znamirowska Grzegorz Zaguła Magdalena Buniowska Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese Foods acid-curd cheese goat’s milk whey calcium amino acid chelate mineral composition organoleptic properties |
| title | Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese |
| title_full | Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese |
| title_fullStr | Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese |
| title_full_unstemmed | Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese |
| title_short | Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese |
| title_sort | use of calcium amino acid chelate in the production of acid curd goat cheese |
| topic | acid-curd cheese goat’s milk whey calcium amino acid chelate mineral composition organoleptic properties |
| url | https://www.mdpi.com/2304-8158/9/8/994 |
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