Abstract

However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The main
reason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then the
mixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level.
Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significant
difference (p>0.05) between color of fortificated cheese with control cheese. There was no significant difference
(p>0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with control
cheese. There was no significant difference (p>0.05) between flavor of cheese with 5% encapsulated Kilka oil
that contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but there
was significant difference (p<0.05) between these two treatments with control cheese. Also, the eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p<0.05)
with control cheese.

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