Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers

In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese.