Retention of vitamin A after goat milk processing into cheese: a nutritional strategy

• Published in: Journal of food science and technology Vol. 57; no. 12; pp. 4364 - 4370
• Main Authors: do Oriente, Suelma Ferreira, Barreto, Fabiano, Tomaszewski, Caroline Andrade, Barnet, Luca Suchecki, Souza, Natália Cabral, Oliveira, Hugo Miguel Lisboa, de Bittencourt Pasquali, Matheus Augusto
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-12-2020; Springer Nature B.V
• Subjects: Cheese; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dairy products; Design of experiments; Food Science; Goat's milk; Goats; Human nutrition; Income; Lipid peroxidation; Lipids; Micronutrients; Milk; Nutrition; Original; Original Article; Oxidation; Peroxidation; Public health; Retention; Retinene; Salting; Texture; Vitamin A; Goat cheese; Vitamin a; Goat milk; Salting process
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04473-8

The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different tissues in the organism. Therefore, it is an essential micronutrient in the human diet. In these terms, goat milk is the leading food consumed to provide nutritional support in innumerous lower-middle-income countries. Here our work aimed to produce goat cheese studying strategies to promote the retention of VA. Our experiment design also explores the use of the salting process to evaluate the levels of VA retention. The level of VA in goat cheese was determined using LC–MS/MS analysis. Additionally, the redox status of the goat cheese in terms of lipid peroxidation and protein oxidation was determined. The texture analysis was also evaluated to verify if the redox status and salting process influence the texture profile. The results showed that the salting process during goat cheese production improves the retention of VA in goat cheese. Moreover, the salting process also is related to alterations in the status redox of the goat cheese and texture parameters. Therefore, our results show that goat cheese production can be an alternative to produced dairy derivates with recognized concentrations of VA for human nutrition.