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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466320/ https://www.ncbi.nlm.nih.gov/pubmed/32722227 http://dx.doi.org/10.3390/foods9080994 |
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author | Pawlos, Małgorzata Znamirowska, Agata Zaguła, Grzegorz Buniowska, Magdalena |
author_facet | Pawlos, Małgorzata Znamirowska, Agata Zaguła, Grzegorz Buniowska, Magdalena |
author_sort | Pawlos, Małgorzata |
collection | PubMed |
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%. |
format | Online Article Text |
id | pubmed-7466320 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-74663202020-09-14 Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese Pawlos, Małgorzata Znamirowska, Agata Zaguła, Grzegorz Buniowska, Magdalena Foods Article 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%. MDPI 2020-07-24 /pmc/articles/PMC7466320/ /pubmed/32722227 http://dx.doi.org/10.3390/foods9080994 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pawlos, Małgorzata Znamirowska, Agata Zaguła, Grzegorz Buniowska, Magdalena Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese |
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 | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466320/ https://www.ncbi.nlm.nih.gov/pubmed/32722227 http://dx.doi.org/10.3390/foods9080994 |
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