Effect of micro-encapsulated ferrous sulfate on Cheddar cheese composition, divalent cation balance and acceptability

Cheddar cheese was manufactured using standard Cheddar cheese procedures a total of three times. Cheddar cheese was fortified with LMFS (Large Micro-Encapsulated Ferrous sulfate, 700-1000 microm) or Small Micro-Encapsulated ferrous sulfate, 220-422 microm). After 90 d aging, mineral content was analyzed using Atomic Absorption Spectroscopy (AAS). In order to provide further information, lipid oxidation assessment, sensory evaluation, and proximate analysis were performed. All collected data was analyzed using one-way ANOVA and Tukey's HSD Test (p = 0.05). Iron content for all treatments were significantly different (p<0.05); approximately 0.030 mg Fe/ g cheese for the control, 0.134 mg Fe/ g cheese for LMFS, and 0.174 mg Fe/ g cheese for SMFS. Results showed 66.0% iron recovery for LMFS and 91.0% iron recovery for SMFS. Fat, protein, ash, moisture, magnesium, zinc and calcium content were not significantly different when comparing fortified cheeses with the control. No lipid oxidation changes due to fortification were reported in the iron fortified Cheddar cheese. Consumer acceptance testing demonstrated that iron fortification negatively affected Cheddar cheese sensory attributes. Micro-encapsulation of ferrous sulfate failed to mask iron distinct taste, color and odors. Overall, micro-encapsulated ferrous sulfate caused no major changes in composition and successfully increased iron content in Cheddar. SMFS showed slightly better results for iron retention and sensory evaluation in Cheddar cheese. This study provides new information on fortification, size particle and micro-encapsulation research. In the future, it is recommended to select a lower fortification dose for SMFS to analyze possible sensory evaluation benefits.