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Study the effect of zinc salts fortification on chemical and sensory properties of Soft Cheese | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Volume 11, Issue 1, May 2018, Pages 1-8 | ||
| Authors | ||
| Feras Ahmad Salih; Rea Haroun Omar; Kefah Saed Abaas | ||
| Abstract | ||
| This study aims to study the effect of fortification of soft white cheese with some zinc salts at different levels include 100 and 200 mg.kgˉ¹ from zinc sulphate and zinc acetate, on some physiochemical and sensory properties of the soft white cheese after one day from the manufacturing to 14 day of storage. The results indicated that there was no significant effects for cheese fortification with zinc salts during all storage periods on the sensory properties of the soft cheese. The results indicate some effects on the values of physiochemical properties for the fortified cheese, moisture percentages was decreased with increasing storage periods, while the values of protein, Carbohydrates and ash were increase with time of storage. Zinc concentration in soft Cheese increased with the increase of the addition of Zinc salts for all treatments | ||
| Keywords | ||
| Soft Cheese; Fortification; Zinc Salts | ||
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