Determination of nitrate and nitrite content of Turkish cheeses

The levels of nitrate and nitrite were determined in 185 samples of Turkish cheese having high consumption rate. All cheese samples contained nitrate and its level in Turkish white cheese produced from cow’s and sheep’s milk were found between 0.92 - 22.40 (mean 8.96±4.93) mg/kg and 0.47 - 23.68 (mean 12.35±6.28) mg/kg, respectively. Nitrate level in fresh kasar cheese and mature kasar cheese samples were 0.68 - 17.19 (mean 8.97±5.03) mg/kg and 1.76 - 13.31 (mean 9.45±4.03) mg/kg, respectively. Nitrite was detected 88.11% of cheese samples and mean nitrite values were found between 0.88- 1.64 mg/kg. The highest levels of nitrate and nitrite were determined in the Turkish white cheese samples produced from sheep’s milk. The nitrate content of the examined samples of Turkish cheese could be attributed to both external sources such as contamination by nitrate fertilizers, forage, and agricultural drinking water and addition of nitrate to the cheese milk. It is suggested that stricter control of nitrate in cheese is necessary, and that it should not be used to mask poor hygienic conditions during manufacturing. Hygienic condition must be kept at excellent level in related industrie

brined cheese

The effect of carbohydrate-based (0.125%, w/w, Novagel NC-200) or protein-based (0.5 %, w/w, Dairy-Lo) fat replacers (FR) on white brined cheese quality were studied. The chemical, textural, proteolysis and sensory properties of cheese samples were analyzed during ripening periods. Compared to the full fat control cheeses those from milk with added fat replacers had higher levels of moisture, protein, salt in dry matter and water soluble nitrogen (N) during the 90 days of ripening period. But, control cheeses had the highest trichloroacetic acid soluble N at the end of ripening. The peptide profile of cheeses were not largely affected by the fat replacers. Lesser values of hardness, gumminess, and chewiness of control cheese were obtained at the end of ripening period than that of cheese samples produced with fat replacers. At the end of ripening period, it was determined that the acid degree values of cheese produced by adding FR agents were higher. The fatty acid contents of samples were fairly close to each other. Reduced fat cheeses produced by adding of fat replacers were judged as acceptable products by the panelists

brined cheese

The effect of carbohydrate-based (0.125%, w/w, Novagel NC-200) or protein-based (0.5 %, w/w, Dairy-Lo) fat replacers (FR) on white brined cheese quality were studied. The chemical, textural, proteolysis and sensory properties of cheese samples were analyzed during ripening periods. Compared to the full fat control cheeses those from milk with added fat replacers had higher levels of moisture, protein, salt in dry matter and water soluble nitrogen (N) during the 90 days of ripening period. But, control cheeses had the highest trichloroacetic acid soluble N at the end of ripening. The peptide profile of cheeses were not largely affected by the fat replacers. Lesser values of hardness, gumminess, and chewiness of control cheese were obtained at the end of ripening period than that of cheese samples produced with fat replacers. At the end of ripening period, it was determined that the acid degree values of cheese produced by adding FR agents were higher. The fatty acid contents of samples were fairly close to each other. Reduced fat cheeses produced by adding of fat replacers were judged as acceptable products by the panelists

Cheese

The chemical, physicochemical, proteolysis, sensory, and texture characteristics of white cheeses made from interesterified fat were examined throughout ripening for 90 days. The water-soluble nitrogen based ripening indexes of cheeses increased throughout the ripening period. However, there were not large quantitative differences between the peptide profiles of the all cheese samples. Cheeses produced by using fully interesterified fat had higher values for hardness, chewiness, and gumminess than that of control cheese (p < 0.05). The polyunsaturated to saturated fatty acid ratios of cheeses were increased due to the presence of interesterified fat. The cholesterol values of cheeses decreased at the rate of between 58.83-89.04% depending on interesterified fat addition. In the sensory analysis, similar scores were obtained for both the control cheese and the other cheeses. The results showed that interesterified fat in cheese production could be used to fully or partially replace the milk fat in cheese

The effect of zinc-supplemented bread consumption on school children with asymptomatic zinc deficiency.

BACKGROUND: Zinc deficiency has been seen in developing countries in which grain-based vegetable protein is consumed more often than animal protein. This study was done to emphasize the importance of zinc-fortified foods and to investigate bioavailability of zinc in zinc-fortified bread. METHODS: Serum zinc concentrations in healthy 7- to 11-year-old school children were determined. In 24 of 101 children serum zinc concentrations were below 65 micrograms/ul. These 24 children with asymptomatic zinc deficiency were divided into two equal groups. The 12 children with low serum zinc concentrations received the zinc-fortified bread providing 2 mg/kg/day elemental zinc acetate for 90 days (zinc-supplemented group), whereas the other 12 children received the same quality bread with no zinc fortification (control group). RESULTS: By the end of the period, the zinc-supplemented group had significantly higher serum and leukocyte zinc concentrations (p < 0.01) and the weight, serum albumin levels, and alkaline phosphatase increased (p < 0.01). Immune functions improved, evidenced by conversion of delayed hypersensitivity skin reactions. Zinc-fortified bread (2 mg/kg/day) caused no side effects or manifestations of zinc toxicity. CONCLUSIONS: The results indicate that the bioavailability of zinc in the bread is satisfactory. The use of zinc-fortified bread was found to be an economical and readily accessible method to eliminate zinc deficiency and to prevent further occurrence

with asymptomatic zinc deficiency

Background: Zinc deficiency has been seen in developing countries in which grain-based vegetable protein is consumed more often than animal protein. This study was done to emphasize the importance of zinc-fortified foods and to investigate bioavailability of zinc in zinc-fortified bread.Methods: Serum zinc concentrations in healthy 7- to 11-year-old school children were determined. In 24 of 101 children serum zinc concentrations were below 65 mu g/dl. These 24 children with asymptomatic zinc deficiency were divided into two equal groups. The 12 children with low serum zinc concentrations received the zinc-fortified bread providing 2 mg/kg/day elemental zinc acetate for 90 days (zinc-supplemented group), whereas the other 12 children received the same quality bread with no zinc fortification (control group).Results: By the end of the period, the zinc-supplemented group had significantly higher serum and leukocyte zinc concentrations (p < 0.01) and the weight, serum albumin levels, and alkaline phosphatase increased (p < 0.01). Immune functions improved, evidenced by conversion of delayed hypersensitivity skin reactions. Zinc-fortified bread (2 mg/kg/day) caused no side effects or manifestations of zinc toxicity.Conclusions: The results indicate that the bioavailability of zinc in the bread is satisfactory. The use of zinc-fortified bread was found to be an economical and readily accessible method to eliminate zinc deficiency and to prevent further occurrence