Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes

Iron fortified Gouda cheese manufactured using ferrous sulphate and whey protein chelated iron was evaluated for sensory and physicochemical attributes to understand the impact of iron fortification. pH and titratable acidity followed an increasing trend during ripening in control Gouda cheese. However, in case of iron fortified Gouda cheese pH followed a decreasing trend and titratable acidity increased during ripening. Sensory scores of the iron fortified samples were comparatively lower than control Gouda cheese. Physicochemical attributes evaluation demonstrated higher moisture content in whey protein chelated iron fortified Gouda cheese and hence lower ash, protein and fat content in comparison with control and ferrous sulphate fortified Gouda cheese. Salt content of whey protein chelated iron fortified Gouda cheese was higher than ferrous sulphate and control cheese. Higher lactose retention was observed in case of iron fortified Gouda cheese when compared with control. Fatty acid profile of all the cheese samples followed a similar trend of increase in lower, middle and higher chain fatty acids during ripening whereas decrease in unsaturated fatty acid (C18:2) content.