TITLE:
Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage
AUTHORS:
Aftab Siddique, Young W. Park
KEYWORDS:
Caprine Milk Cheese, Storage, Iron Fortification, ADV, POV, Correlation
JOURNAL NAME:
Open Journal of Animal Sciences,
Vol.9 No.1,
December
20,
2018
ABSTRACT: Elevation of acid degree values (ADV) and peroxide
value (POV) indicates deterioration of nutritional and sensory qualities of
dairy products during storage. Iron fortification in bovine milk cheeses in
relation to lipolytic parameters and their correlations have been studied,
while no such studies have been reported on caprine milk cheeses. The
objectives of this study were to evaluate levels of ADV and POV of iron fortified
[regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate
(LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control
cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS
added) of goat milk cheeses were manufactured and stored at two temperatures (4°C and -18°C) for 0, 2 and
4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g
per 9 kg, respectively. ADV and POV were determined using standard methods of
examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results
showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage
at 4°C were: 0.67, 0.73,
0.64; 1.24, 1.78, 1.58, respectively, indicating significant (P