Biofortification of milk and cheese with microelements by dietary feed bio-preparations

The present work reports studies on biofortification of milk and cheese with microelements. The diet of goats was supplemented with soya-based preparations with Cu(II), Fe(II), Zn(II) and Mn(II), produced by biosorption, instead of mineral salts. In innovative preparations, soya was the biological c...

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Bibliographic Details
Published in:Journal of food science and technology 2015-10, Vol.52 (10), p.6484-6492
Main Authors: Witkowska, Zuzanna, Michalak, Izabela, Korczyński, Mariusz, Szołtysik, Marek, Świniarska, Marita, Dobrzański, Zbigniew, Tuhy, Łukasz, Samoraj, Mateusz, Chojnacka, Katarzyna
Format: Article
Language:English
Subjects:
Animals
Barley
Beans
Biomass
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coagulation
Copper
Dairy products
Diet
Experiments
Feeds
Food
Food additives
Food Science
Functional foods & nutraceuticals
Life sciences
Livestock
Milk
Nutrition
Nutrition research
Original
Original Article
Proteins
Soybeans
Studies
Zinc
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Summary:The present work reports studies on biofortification of milk and cheese with microelements. The diet of goats was supplemented with soya-based preparations with Cu(II), Fe(II), Zn(II) and Mn(II), produced by biosorption, instead of mineral salts. In innovative preparations, soya was the biological carrier of microelements. The utilitarian properties of the new preparations were tested in two groups (8 goats in each): experimental and control. The concentration of supplemented microelements was monitored in milk during the experiment. The collected milk was then used to produce cheese by enzymatic and acidic coagulation method. The effect of milk and cheese biofortification in microelements was confirmed. In milk, the level of the following microelements was higher than in the control: Cu(II) – 8.2 %, Mn(II) – 29.2 %, Zn(II) – 14.6 %. In cheese the content of Zn(II) obtained in enzymatic (19.8 %) and in acidic (120 %) coagulation was higher when compared to the control group. By using bio-preparations with microelements it was possible to produce new generation of functional food biofortified with microelements, by agronomic, and thus sustainable and ethically acceptable way. Biofortified milk and cheese can be used as designer milk to prevent from micronutrient deficiencies. Graphical Abstract ᅟ
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1696-9