Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese

Figures & data

Table 1. Effect of Lactoferrin Supplementation on Composition of Cheddar Cheese.

Treatments	Ripening days	Moisture%	Fat%	Protein%	pH
T1	0 45 90	39.74 ± 0.22^a 39.71 ± 0.26^a 39.65 ± 0.14^a	30.42 ± 0.34^a 30.41 ± 0.31^a 29.36 ± 0.27^b	24.62 ± 0.17^a 24.58 ± 0.05^a 23.19 ± 0.09^b	5.29 ± 0.02^b 5.22 ± 0.04^c 5.08 ± 0.09^d
T2	0 45 90	39.76 ± 0.18^a 39.73 ± 0.13^a 39.69 ± 0.24^a	30.45 ± 0.31^a 30.42 ± 0.52^a 29.39 ± 0.47^b	24.68 ± 0.12^a 24.61 ± 0.18^a 23.11 ± 0.14^b	5.25 ± 0.06^b 5.20 ± 0.02^c 5.10 ± 0.01^d
T3	0 45 90	39.81 ± 0.14^a 39.80 ± 0.08^a 39.76 ± 0.21^a	30.49 ± 0.28^a 29.14 ± 0.08^b 28.22 ± 0.16^c	24.71 ± 0.04^a 23.51 ± 0.17^b 22.05 ± 0.19^c	5.37 ± 0.03^b 5.22 ± 0.01^c 5.11 ± 0.04^d
T4	0 45 90	39.85 ± 0.13^a 39.82 ± 0.16^a 39.79 ± 0.19^a	30.55 ± 0.41^a 29.31 ± 0.31^b 28.11 ± 0.26^c	24.78 ± 0.13^a 23.44 ± 0.08^b 22.97 ± 0.03^c	5.39 ± 0.06^a 5.37 ± 0.02^a 5.31 ± 0.01^b
Control	0 45 90	39.62 ± 0.23^a 39.60 ± 0.12^a 39.55 ± 0.20^a	30.67 ± 0.37^a 30.51 ± 0.22^a 28.78 ± 0.15^c	24.81 ± 0.18^a 24.36 ± 0.23^a 23.87 ± 0.15^b	5.43 ± 0.07^a 5.39 ± 0.05^a 5.28 ± 0.02^b

If in one column, means are expressed with a different letter; this indicates significant difference (p < 0.05)

T₁: Lactoferrin 5 mg/100 g

T₂: Lactoferrin 10 mg/100 g

T₃: Lactoferrin 15 mg/100 g

T₄: Lactoferrin 20 mg/100 g

Table 2. Effect of Lactoferrin Supplementation on Total Viable Count.

Treatments	Total viable count (log cfu/mL) at various stages
	After cheddaring	After pressing	After 45 days	After 90 days
T1	9.25 ± 0.08^a	9.22 ± 0.06^a	8.84 ± 0.15^b	7.95 ± 0.15^g
T2	9.34 ± 0.17^a	9.31 ± 0.02^a	8.22 ± 0.09^c	7.82 ± 0.09^g
T3	9.41 ± 0.05^a	9.35 ± 0.14^a	7.91 ± 0.18^d	7.77 ± 0.18^g
T4	9.24 ± 0.03^a	9.21 ± 0.09^a	7.51 ± 0.16^e	6.51 ± 0.16^h
Control	9.30 ± 0.21^a	9.28 ± 0.12^a	7.25 ± 0.10^f	6.21 ± 0.10^i

If in rows and column, means are expressed with a different letter, it indicates significant difference (p < 0.05)

Table 3. Concentration of Lactoferrin at Different Stages of Processing and Storage (mg/100 g).

Treatments	After cheddaring	After pressing	After 45 days	After 90 days
T1	4.98 ± 0.03^g	4.77 ± 0.02^h	4.72 ± 0.01^h	4.68 ± 0.05^h
T2	9.89 ± 0.05^e	9.46 ± 0.11^f	9.44 ± 0.12^f	9.41 ± 0.010^f
T3	14.91 ± 0.04^c	14.52 ± 0.06^d	14.49 ± 0.18^d	14.45 ± 0.07^d
T4	19.88 ± 0.09^a	19.37 ± 0.15^b	19.35 ± 0.13^b	19.32 ± 0.23^b
Control	0.108 ± 0.01^i	0.105 ± 0.02^j	0.104 ± 0.01^j	0.103 ± 0.01^j

If in rows and columns, means are expressed with a different letter, it indicates significant difference (p < 0.05)

Table 4. Effect of Lactoferrin Supplementation on Antioxidant Characteristics of Cheddar Cheese.

Treatments	Ripening days	TAC%	DPPH%	ALA%
	0 45 90	20.91 ± 0.15^l 32.74 ± 0.28^g 45.97 ± 0.14^d	12.16 ± 0.06^j 13.54 ± 0.35^i 18.43 ± 0.32^g	9.79 ± 0.03^k 14.64 ± 0.08^g 12.33 ± 0.02^i
T2	0 45 90	22.98 ± 0.07^j 27.63 ± 0.17^h 47.68 ± 0.41^c	15.74 ± 0.09 20.56 ± 0.04^f 23.72 ± 0.03^e	13.19 ± 0.16^h 14.53 ± 0.06 17.87 ± 0.09^d
T3	0 45 90	24.07 ± 0.05^i 36.75 ± 0.12^f 65.37 ± 0.26^b	16.76 ± 0.11^h 25.79 ± 0.15^d 34.48 ± 0.21^b	14.55 ± 0.04^g 16.19 ± 0.10^e 22.36 ± 0.15^b
T4	0 45 90	27.33 ± 0.12^h 42.55 ± 0.16^e 78.82 ± 0.18^a	18.25 ± 0.17^g 29.35 ± 0.26^c 40.66 ± 0.43^a	15.77 ± 0.09^f 19.34 ± 0.05^c 29.36 ± 0.21^a
Control	0 45 90	21.59 ± 0.25^k 25.69 ± 0.36^i 32.47 ± 0.24^g	14.31 ± 0.17^h 15.22 ± 0.06 19.74 ± 0.013^g	11.29 ± 0.13^j 13.47 ± 0.16^h 15.92 ± 0.29^f

If in one column, means are expressed with a different letter, this indicates a significant difference (p < 0.05)

Table 5. Effect of Lactoferrin Supplementation on Organic Acids of Cheddar Cheese.

Treatments	Ripening days	Citric acid mg/kg	Lactic acid mg/kg	Acetic acid mg/kg	Propionic acid mg/kg
T1	45 90	2187 ± 1.55^b 2315 ± 0.66^a	12,853 ± 5.32^b 16,523 ± 3.15^a	105 ± 0.45^b 137 ± 0.39^a	73 ± 0.51^b 169 ± 0.37^a
T2	45 90	2156 ± 1.36^b 2388 ± 0.82^a	12,114 ± 2.88^b 15,638 ± 2.41^a	98 ± 0.33^b 131 ± 0.74^a	52 ± 0.14^b 155 ± 0.11^a
T3	45 90	2138 ± 1.16^b 2351 ± 1.27^a	12,966 ± 1.67^b 16,289 ± 1.22^a	94 ± 0.54^b 125 ± 0.40^a	39 ± 0.08^b 158 ± 0.05^a
T4	45 90	2167 ± 0.42^b 2389 ± 0.36^a	12,255 ± 3.56^b 16,468 ± 3.31^a	98 ± 0.30^b 126 ± 0.19^a	24 ± 0.03^b 141 ± 0.06^a
Control	45 90	2174 ± 0.65^b 2392 ± 0.94^a	12,697 ± 2.79^b 16,731 ± 1.98^a	95 ± 0.72^b 132 ± 0.13^a	84 ± 0.08^b 166 ± 0.13^a

If in one column, means are expressed with a different letter, it indicates significant difference (p < 0.05)

Table 6. Effect of lactoferrin supplementation on fatty acid profile of cheddar cheese.

Fatty Acid	Control			T1		T2		T3		T4
	0 Day	45 Days	90 Days	45 Days	90 Days	45 Days	90 Days	45 Days	90 Days	45 Days	90 Days
C4:0	1.85 ± 0.04^a	1.84 ± 0.02^a	1.78 ± 0.03^b	1.77 ± 0.01^a	1.62 ± 0.02^b	1.75 ± 0.03^a	1.61 ± 0.05^b	1.68 ± 0.02^a	1.16 ± 0.03^b	1.74 ± 0.02^a	1.55 ± 0.07^b
C6:0	2.17 ± 0.02^a	2.15 ± 0.01^a	2.05 ± 0.06^b	2.10 ± 0.07^a	1.98 ± 0.02^b	1.80 ± 0.06^a	1.65 ± 0.02^b	1.64 ± 0.06^a	1.51 ± 0.06^b	1.74 ± 0.05^a	1.42 ± 0.04^b
C8:0	2.37 ± 0.06^a	2.34 ± 0.07^a	2.25 ± 0.11^b	2.31 ± 0.03^a	2.21 ± 0.05^b	1.97 ± 0.02^a	1.77 ± 0.07^b	1.76 ± 0.12^a	1.71 ± 0.07^b	1.80 ± 0.15^a	1.65 ± 0.03^b
C10:0	2.51 ± 0.01^a	2.49 ± 0.06^a	2.42 ± 0.15^b	2.44 ± 0.02^a	2.32 ± 0.09^b	2.04 ± 0.09^a	1.89 ± 0.01^b	1.88 ± 0.14^a	1.75 ± 0.09^b	1.84 ± 0.07^a	1.79 ± 0.11^b
C12:0	2.72 ± 0.07^a	2.71 ± 0.05^a	2.64 ± 0.04^b	2.69 ± 0.08^a	2.44 ± 0.10^b	2.23 ± 0.05^a	2.08 ± 0.014^b	2.13 ± 0.06^a	2.04 ± 0.13^b	2.14 ± 0.13^a	1.89 ± 0.08^b
C14:0	11.24 ± 0.14^a	11.21 ± 0.15^a	10.72 ± 0.26^b	10.43 ± 0.25^a	9.87 ± 0.13^b	9.63 ± 0.12^a	7.55 ± 0.27^b	7.19 ± 0.21^a	6.98 ± 0.16^b	9.39 ± 0.06^a	8.55 ± 0.19^b
C16:0	28.71 ± 0.10^a	28.65 ± 0.28^a	27.43 ± 0.34^b	27.67 ± 0.44^a	26.37 ± 0.20^b	28.37 ± 0.26^a	23.38 ± 0.34^b	23.45 ± 0.46^a	22.18 ± 0.35^b	27.63 ± 0.67^a	25.49 ± 0.39^b
C18:0	9.55 ± 0.17^a	9.48 ± 0.21^a	8.32 ± 0.24^b	9.22 ± 0.17^a	8.65 ± 0.33^b	9.18 ± 0.11^a	6.29 ± 0.53^b	8.17 ± 0.24^a	9.83 ± 0.14^b	8.75 ± 0.41^a	8.16 ± 0.16^b
C18:1	25.63 ± 0.22^a	25.51 ± 0.18^a	24.19 ± 0.36^b	24.95 ± 0.51^a	23.44 ± 0.29^b	24.94 ± 0.36^a	24.47 ± 0.87^b	24.72 ± 0.16^a	24.48 ± 0.05^b	24.53 ± 0.33^a	24.21 ± 0.28^b
C18:2	2.27 ± 0.13^a	2.21 ± 0.09^a	1.95 ± 0.02^b	2.19 ± 0.03^a	2.17 ± 0.02^b	2.18 ± 0.06^a	2.23 ± 0.73^b	2.21 ± 0.10^a	2.79 ± 0.05^b	2.25 ± 0.02^a	2.23 ± 0.05^b
C18:3	0.55 ± 0.01^a	0.52 ± 0.02^a	0.33 ± 0.01^b	0.51 ± 0.09^a	0.39 ± 0.06^b	0.48 ± 0.07^a	0.35 ± 0.04^b	0.49 ± 0.07^a	0.34 ± 0.07^b	0.46 ± 0.04^a	0.32 ± 0.14^b

If in one row, means are expressed with a different letter, it indicates significant difference (p < 0.05)

Table 7. Effect of Lactoferrin Supplementation on Lipolysis of Cheddar Cheese in Accelerated Ripening.

Treatments	Storage days	FFA %	PV (meq.O2/kg)	Cholesterol mg/100 g
T1	0 45 90	0.09 ± 0.01^i 0.11 ± 0.02^h 0.15 ± 0.01^f	0.25 ± 0.02 0.28 ± 0.04 0.31 ± 0.01	176.56 ± 0.11 168.43 ± 0.24 145.37 ± 0.16
T2	0 45 90	0.11 ± 0.02^h 0.12 ± 0.01^g 0.16 ± 0.02	0.22 ± 0.01 0.24 ± 0.02 0.28 ± 0.04	172.74 ± 0.15 160.39 ± 0.19 137.95 ± 0.35
T3	0 45 90	0.13 ± 0.01^g 0.16 ± 0.02^f 0.21 ± 0.01^e	0.24 ± 0.02 0.27 ± 0.01 0.30 ± 0.03	169.19 ± 0.19 153.64 ± 0.14 124.38 ± 0.16
T4	0 45 90	0.16 ± 0.01 0.19 ± 0.03^f 0.24 ± 0.01^d	0.26 ± 0.03 0.29 ± 0.01 0.31 ± 0.04	117.44 ± 0.08 107.43 ± 0.23 98.77 ± 0.27
Control	0 45 90	0.08 ± 0.02 0.13 ± 0.03^g 0.17 ± 0.02^f	0.24 ± 0.05 0.26 ± 0.02 0.28 ± 0.01	216.62 ± 0.05^a 205.42 ± 0.33^b 188.91 ± 0.36

If in one column, means are expressed with a different letter, it indicates significant difference (p < 0.05)

Table 8. Effect of Lactoferrin Supplementation on Sensory Evaluation of Cheddar Cheese.

Treatments	Ripening days	Color	Flavor	Texture
T1	45 90	8.1 ± 0.05^a 8.2 ± 0.02^a	7.5 ± 0.02^c 7.8 ± 0.03^b	7.4 ± 0.14^c 7.8 ± 0.19^b
T2	45 90	8.2 ± 0.06^a 8.4 ± 0.09^a	7.6 ± 0.06^c 7.8 ± 0.09^b	7.5 ± 0.17^c 7.6 ± 0.13^c
T3	45 90	8.3 ± 0.04^a 8.1 ± 0.12^a	7.9 ± 0.11^a 8.1 ± 0.14^a	7.8 ± 0.12^b 8.0 ± 0.09^a
T4	45 90	8.1 ± 0.03^a 8.0 ± 0.07^a	8.1 ± 0.016^a 8.3 ± 0.02^a	7.9 ± 0.05^a 8.1 ± 0.04^a
Control	45 90	8.4 ± 0.10^a 8.5 ± 0.13^a	7.5 ± 0.13^c 8.0 ± 0.15^a	8.1 ± 0.03^a 8.3 ± 0.06^a

If in one column, means are expressed with a different letter, it indicates significant difference (p < 0.05)

Data availability statement

The data supporting the conclusions of this article is included within the article.