Advances in dairy Research
Open Access

Georgia Small Ruminant Research and Extension Center Fort Valley State University, The University System of Georgia Fort Valley, GA, USA

Publications

• Research Article   
  Effects of Iron Fortification on Fatty Acid Profiles of Caprine Milk Cheddar Cheeses under Different Storage Treatment Regimens
  Author(s): Young W Park* and Aftab Siddique
  
  Three types of caprine milk Cheddar cheeses as non-fortified control cheese (CC), regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS) fortified cheeses were manufactured in three batches each to evaluate effects of iron addition on fatty acid compositions of two iron fortified cheeses compared to those of CC cheese. All manufactured experimental cheeses were subjected to storage treatments of two temperatures (4 and -18°C) and three periods (0, 2, and 4 months). Fatty acid profiles of the experimental cheeses were quantified using a gas chromatograph equipped with a fused silica capillary column, flame ionization detector, AOC-20s auto sampler and AOC-20i auto injector. Results showed that cheese type significantly (p<0.05 or p<0.01) affected levels of most fatty acids, except for C10:0, C14:1, C16:1, C18:1, and C20:0 acids, indicating that fatty.. View More»
  DOI: 10.35248/2329-888X.19.7.225

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