Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches

► Fortification of cheese was conducted with animal and vegetable sources of omega-3. ► Microencapsulated fish oil showed the best retention in the cheese matrix. ► Nonthermal approaches were used to increase the retention of the nutrient. ► High pressure, pulsed electric fields and ultrasound were used. ► Ultrasound showed favourable results during cheese-making with omega-3.