Abou-Soliman, N. (2020). The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron. Journal of Food and Dairy Sciences, 11(9), 251-257. doi: 10.21608/jfds.2020.118364
Nagwa H. I. Abou-Soliman. "The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron". Journal of Food and Dairy Sciences, 11, 9, 2020, 251-257. doi: 10.21608/jfds.2020.118364
Abou-Soliman, N. (2020). 'The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron', Journal of Food and Dairy Sciences, 11(9), pp. 251-257. doi: 10.21608/jfds.2020.118364
Abou-Soliman, N. The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron. Journal of Food and Dairy Sciences, 2020; 11(9): 251-257. doi: 10.21608/jfds.2020.118364
The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron
Animal Breeding Department, Animal and Poultry Production Division, Desert Research Centre, Matariya, Cairo, Egypt.
Abstract
Lipid oxidation is one of the key determinants of the quality of iron-fortified dairy products. In this study, using starter cultures possessing a high ability to release metal-binding peptides during fermentation and storage was proposed to address the quality problems related to fortification of fermented milk with iron. For this purpose, a combination of commercial yogurt starter (CS) with Lactobacillus plantarum B-4496 (LP) or Lactobacillus paracasei subsp < em>. paracasei B-4560(LPC)wasused to ferment camel milk, which was fortified with ferrous sulphate at a level of 40 mg iron/kg milk. Fermented milk was stored at 4±1°C for 14 days. Proteolysis degree and thiobarbituric acid (TBA) value were evaluated for all treatments, while iron chelating activity (ICA) and fatty acids composition were determined for the iron-free treatments. The results revealed that starter culture combinations had a significant influence (p˂0.05) on all studied parameters. Samples containing CS-LPC showed the highest proteolysis degree, ICA and TBA values as compared to CS or CS-LP samples. The presence of iron significantly increased TBA value of fermented milk. Proteolysis degree, ICA and TBA values increased significantly in all treatments with increasing storage time except for the TBA values of iron-free samples and iron-fortified samples containing CS that remained stable during storage. Differences in fatty acids composition were observed among fermented milks and ranged from little to remarkable. The high ICA, particularly in CS-LPC treatment did not prevent the development of lipid oxidation during storage. This study suggests that the ability to chelate iron in fermented milk is likely to be less important than the effect related to the fatty acids composition. Therefore, evaluating the ability of starter cultures to alter the fatty acids composition of dairy products is critical to determine their suitability for use in iron-fortified milks.
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