Impact of Zinc and Iron Salts Fortification of Buffalo's Milk on the Dairy Product

Buffalo's milk was fortified with different sources of iron and zinc salts to manufacture of Domiati cheese. It was fortified with ferrous chloride, ferrous sulphate, zinc sulphate and zinc acetate at levels of 40, 60 and 120 mg Fe or Zn/kg milk. All fresh and stored samples (30 and 90 days) of Domiati cheese were analyzed for pH, acidity moisture, TN, SN, fat, lactose, ash and TBA number. No obvious significantly effects were observed in the chemical composition analysis and organoleptic evaluation on Domiati cheese fortified with all mineral salts. Organoleptic evaluation indicated that low level (40 mg/kg milk) for both of iron and zinc salts had no significant effect on cheese quality and most suitable sources for fortification. Whereas fortification with high levels of these salts had diminished significantly score of flavor, body and texture and total score.