World Journal of Dairy & Food Sciences 7 (1): 21-27, 2012 ISSN 1817-308X © IDOSI Publications, 2012 DOI: 10.5829/idosi.wjdfs.2012.7.1.1102 Corresponding Author: S.A. El- Behairy, National Organization of Drug Control and Research (NODCAR), Egypt . 21 Impact of Zinc and Iron Salts Fortification of Buffalo's Milk on the Dairy Product A.M. Gamal El- Din, A.S.H. Hassan, S.A. El- Behairy and E.A. Mohamed 1 1 2 1 Department Dairy, Faculty of Agriculture, Al-Azhar University, Egypt 1 National Organization of Drug Control and Research (NODCAR), Egypt 2 Abstract: 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. Key words: Buffalo's milk Domiati cheese Zinc Iron Fortifications INTRODUCTION The objective of this study is to investigate the effect Milk is a key contribution to improving nutrition this fortified cheese. and food security. Particularly in developing countries, this may offer the most promise in reducing malnutrition MATERIALS AND METHODS [1]. Fortified milk contains added mineral and vitamins that are not naturally in this food or may be found Materials insufficient amounts. Fortification is used to help prevent Source of Milk: Fresh whole buffalo's milk was obtained widespread occurrence of many health problems that from the herd of Faculty of Agriculture, Al-Azhar can occur as a result of certain nutritional deficiencies. University, Mostorod, Cairo, Egypt. Minerals cannot be produced by the body; they should be taken in the daily food. Fortified milk with trace Rennet: The powdered Rennet was of CHR- minerals namely zinc and iron are needed in small Hansen's Laboratory, Copenhagen, Denmark was used. amounts [2]. Most adults require roughly similar amount of each of both trace nutrients every day being 11 Iron and Zinc Salts: Food grade salts were used: Ferrous mg/day [3]. Body needs zinc to metabolize carbs, fats, chloride and ferrous sulphate were obtained from Merck protein to synthesize DNA and RNA to boost the immune Chemicals Company, Germany, Zinc sulphate and zinc system, support growth, development during pregnancy acetate from El-Nasr Pharmaceutical Chemicals Company, and childhood. As for iron, it helps blood cells to carry Egypt. oxygen to all parts of the body. Inadequate intake can lead to iron deficiency anemia, which results in weakness, Iron and Zinc Salts Preparation: In order to achieve the fatigue and lightheadedness [4]. Cheese is actually a accurate and complete distribution of fortified salts, really ancient food and of course is made from this preparation of 10000 mg/kg of iron and zinc salts were fortified milk [5]. prepared by dissolving these salts in distilled water. of mineral salts fortification on the quality and storage of