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International Journal of Dairy Science
Year: 2016  |  Volume: 11  |  Issue: 1  |  Page No.: 1 - 10

Effect of Emulsifying Salt Type on Physiochemical Properties of Processed Cheese as Well as Genetic and Biochemical Changes in Male Mice

A.G. Mohamed, Hayam M. Abbas, Jihan M. Kassem, Hala M.A. Bayoumi, Salwa M. Kassem, Thanaa M.T. Shoman and Mahrousa M. Hassanane    

Abstract: The present investigation was an attempt to evaluate processed cheese samples made by using two types of emulsifying salt. First treatment (T1) was prepared by using tri-sodium citrate (cheese 1), while second treatment (T2) achieved by using sodium polyphosphate (cheese 2). All cheese samples were analyzed for their physiochemical properties and organoleptic characteristics. On the other side, cytogenetics evaluation including chromosomal aberrations in somatic and germ cells, DNA damage and micronucleus tests were carried out in male mice treated with cheese 1 and 2. Moreover, the effect of cheese 1 and 2 on liver function and kidney function in male mice were also studied. The results revealed that cheese 1 possessed high values of meltability and oil separation and low values of penetration compared with cheese 2. The genotoxicity study revealed that male mice treated with cheese 1 and 2 expressed significant increment in the chromosomal aberrations, DNA damage and micronucleus formation compared to control mice. In addition, levels of ALT, AST and ALP as well as creatinine, urea and uric acid were markedly increased in male mice treated with cheese 1 or 2 compared with control mice. However, cheese 2 was more effective in increase the genetic toxicity than cheese 1.The present results revealed that use of tri-sodium citrate and sodium polyphosphate in cheese processing increased the oxidative stress in male mice that increased the toxicity response on genetic materials, liver and kidney functions. So, an urgent demand for searching new materials used as emulsifying agents is still need.

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