Manufacture and Quality of Iron-Fortified Yogurt

Journal of Dairy Science

Volumn 80, Issue 12, 1997, Pages 3114-3122

  Hekmat, Sharareh ^a,b   McMahon, Donald J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b BRESCIA UNIVERSITY COLLEGE   (Canada)

Author keywords

Fortified; Iron; Oxidation; Yogurt

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKII; PSEUDOMONAS; STREPTOCOCCUS THERMOPHILUS;

IRON; IRON CHELATING AGENT; PROTEIN; YOGHURT;

ARTICLE; DIET SUPPLEMENTATION; FEMALE; FERMENTATION; FOOD HANDLING; HUMAN; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; STREPTOCOCCUS; TASTE;

FEMALE; FERMENTATION; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; IRON; IRON CHELATING AGENTS; LACTOBACILLUS; OXIDATION-REDUCTION; PROTEINS; STREPTOCOCCUS; TASTE; YOGURT;

EID: 0031310883     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76282-9     Document Type: Article

References (36)

1. Ankenbauer, R. G., T. Toyokuni, A. Staley, K. L. Rinehart, and C. D. Cox. 1988. Synthesis and biological activity of pyochelin, a siderophore of Pseudomonas aeruginosa. J. Bacteriol. 170:5344.
2. Atlas, R. M. 1993. Handbook of Microbiological Media. CRC Press Inc., Boca Raton, FL.
3. Basch, J. J., S. B. Jones, E. B. Kalan, and M. V. Wondolowski. 1974. Distribution of added iron and polyphosphate phosphorus in cow's milk. J. Dairy Sci. 57:545.
4. Blanc, B. 1981. Biochemical aspects of human milk comparison with bovine milk. World Rev. Nutr. Diet. 36:1.
5. Bracquard, P. 1981. An agar medium for the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus in yogurt. J. Appl. Bacteriol. 51:303.
6. Bucher, J. R., M. Tien, and S. D. Aust. 1983. The requirement for ferric in the initiation of lipid peroxidation by chelated ferrous iron. Biochem. Biophys. Res. Commun. 111:777.
7. Buege, J. A., and S. D. Aust. 1984. Microsomal lipid peroxidation. Page 105 in Methods in Enzymology. S. Fleischer and L. Packer, ed. Academic Press, New York, NY.
8. Carter, P. 1971. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (Ferrozine). Anal. Biochem. 40:450.
9. Dallman, P. R., R. Yip, and C. Johnson. 1984. Prevalence and causes of anemia in the United States, 1976 to 1980. Am. J. Clin. Nutr. 39:437.
10. Davis, J. G. 1975. The microbiology of yogurt. Page 245 in Lactic Acid Bacteria in Beverages and Food. J. G. Carr, C. V. Cutting, and G. C. Whiting, ed. Academic Press, London, England.
11. Demott, B. J., and B. Dincer. 1976. Binding added iron to various milk proteins. J. Dairy Sci. 59:1557.
12. Douglas, F. W., Jr., N. H. Rainey, N. P. Wong, L. F. Edmondson, and D. E. LaCroix. 1981. Color, flavor, and iron bioavailability in iron-fortified chocolate milk. J. Dairy Sci. 64:1785.
13. Elliker, P. R., A. W. Anderson, and G. Hannsson. 1958. An agar culture medium for lactic acid streptococci and lactobacilli. J. Dairy Sci. 39:1611.
14. Hass, B., E. Murphy, and D. Castignetti. 1991. Siderophores synthesis by mucoid Pseudomonas aeruginosa strains isolated from cystic fibrosis patients. Cancer J. Microbiol. 37:654.
15. Hegenauer, J., P. Saltmann, D. Ludwig, L. Ripley, and P. Bajo. 1979. Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk. J. Agric. Food Chem. 27:860.
16. Hegenauer, J., P. Saltman, D. Ludwig, L. Ripley, and A. Ley. 1979. Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles. J. Agric. Food Chem. 27:1294.
17. Jackson, L. S., and K. Lee. 1992. Fortification of cheese with microencapsulated iron. Cult. Dairy Prod. J. 4:38.
18. Johnson, L. A., I. R. Beacham, I. C. MacRae, and M. L. Free. 1992. Degradation of triglycerides by a pseudomonad isolated from milk: molecular analysis of a lipase-encoding gene and its expression in Escherichia coli. Appl. Environ. Microbiol. 58: 1776.
19. Marugg, J. D., H. B. Nielander, A.J.G. Horrevoets, I. V. Megen, I. V. Genderen, and P. J. Weisbeek. 1988. Genetic organization and transcriptional analysis of a major gene cluster involved in siderophore biosynthesis in Pseudomonas putida WCS358. J. Bacteriol. 170:1812.
20. Matalon, M. E., and W. E. Sandine. 1986. Improved media for differentiation of rods and cocci in yogurt. J. Dairy Sci. 69:2569.
21. Maxcy, R. B. 1970. Non-lethal injury and limitations of recovery of coliform organisms on selective media. J. Milk Food Technol. 33:445.
22. Miller, M. D., and S. D. Aust. 1989. Studies of ascorbate-dependent, iron catalyzed lipid peroxidation. Arch. Biochem. Biophys. 271:113.
23. Minotti, G., and S. D. Aust. 1987. The requirement for iron (III) in the initiation of lipid peroxidation by iron (II) and hydrogen peroxide. J. Biol. Chem. 262:1098.
24. Neilands, J. B. 1974. Iron and its role in microbial physiology. Page 26 in Microbial Iron Metabolism - A Comprehensive Treatise. J. B. Neilands, ed. Acad. Press, New York, NY.
25. Otto, A. 1988. An unfinished masterpiece. Dairy Foods 89:32.
26. Powers, E. M., and T. G. Latt. 1979. Rapid enumeration and identification of stressed fecal conforms. J. Food Prot. 42:342.
27. Sadler, A. M., D. E. Lacroix, and J. A. Alford. 1973. Iron content of baker's and cottage cheese made from fortified skim milks. J. Dairy Sci. 56:1267.
28. Sandine, W. E. 1979. Roles of lactobacillus in the intestinal tract. J. Food Prot. 42:259.
29. Stookey, L. L. 1970. Ferrozine - a new spectrophotometric reagent for iron. Anal. Chem. 42:779.
30. United States Department of Agriculture. 1982. Foods commonly eaten by individuals. Page 312 in Amount per Day and per Eating Occasion. US. Govt. Printing Office, Washington, DC.
31. Wang, C. F., and R. L. King. 1973. Chemical and sensory evaluation of iron-fortified milk. J. Food Sci. 38:938.
32. 2+ chelator proferrorosamine A is essential for the siderophore-mediated uptake of iron by Pseudomonas roseus fluorescens. Appl. Environ. Microbiol. 57:949.
33. Zhang, D., and A. W. Mahoney. 1989. Bioavailability of iron-milk-protein complexes and fortified Cheddar cheese. J. Dairy Sci. 72:2545.
34. Zhang, D., and A. W. Mahoney. 1989. Effect of iron fortification on quality of Cheddar cheese. J. Dairy Sci. 72:322.
35. Zhang, D., and A. W. Mahoney. 1989. Effect of iron fortification on quality of Cheddar cheese. 2. Effects of aging and fluorescent light on pilot-scale cheeses. J. Dairy Sci. 73:2252.
36. Zhang, D., and A. W. Mahoney. 1991. Iron fortification of process Cheddar cheese. J. Dairy Sci. 74:353.