The effect of using gelatin membrane loaded with copper oxide nanoparticles and selenium on some properties of soft cheese
DOI:
https://doi.org/10.56286/ntujavs.v3i4.657Keywords:
gelatin membrane, soft cheese, copper oxide nanoparticles, selenium nanoparticlesAbstract
This study was conducted in the laboratories of the Department of Food Sciences - College of Agriculture and Forestry, University of Mosul ,during the period 20/2/2022 to 5/2/2023. Soft cheese was made from cow's milk covered with gelatin membranes which is loaded with copper oxide and selenium nanoparticles. The specimen stored for 20 days at a temperature of 5±2°C. The chemical properties of cheese were studied in terms of moisture, fat, protein, ash, and pH. The results showed that the moisture content decreased during the storage period The treatments coated with gelatin films to which selenium particles and copper oxide
nanoparticles were added, had the lowest moisture loss percentage, and the T8 treatment had the lowest moisture loss percentage. The rest of the cheese components of protein, fat and ash did not show significant differences on the first day of storage compared to the two comparison samples without packaging and covered with gelatin film only T1 and
T2, but the percentages of these components increased at the end of the storage period in proportion to the loss of moisture. The pH values were between 5.9 and 6.3% for the treatments coated with gelatin films supported by copper oxide and selenium nanoparticles, compared to the two control samples, T1 and T2. The pH values were 5.4 and 6.3, respectively
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