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• Sotsiologicheskiy Zhurnal

  Vol. 16 No. 01 (2026)

• Sotsiologicheskiy Zhurnal

  Vol. 15 No. 4 (2025)

• Sotsiologicheskiy Zhurnal

  Vol. 15 No. 03 (2025)

• Sotsiologicheskiy Zhurnal

  Vol. 15 No. 02 (2025)

• Sotsiologicheskiy Zhurnal

  Vol. 15 No. 01 (2025)

  The deficiency in micronutrients is a public
  health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different
  tissues in the organism. Therefore, it is an essential
  micronutrient in the human diet. In these terms, goat milk is
  the leading food consumed to provide nutritional support in
  innumerous lower-middle-income countries. Here our work
  aimed to produce goat cheese studying strategies to promote
  the retention of VA. Our experiment design also explores
  the use of the salting process to evaluate the levels of VA
  retention. The level of VA in goat cheese was determined
  using LC–MS/MS analysis. Additionally, the redox status of
  the goat cheese in terms of lipid peroxi- dation and protein
  oxidation was determined. The texture analysis was also
  evaluated to verify if the redox status and salting process
  influence the texture profile. The results showed that the
  salting process during goat cheese pro- duction improves
  the retention of VA in goat cheese.
  Moreover, the salting process also is related to alterations in
  the status redox of the goat cheese and texture parameters.
  Therefore, our results show that goat cheese production can
  be an alternative to produced dairy derivates with
  recognized concentrations of VA for human nutrition