Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese likeproduct sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses.

[1]  H. Attia,et al.  Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes , 2015, Journal of Food Science and Technology.

[2]  H. Attia,et al.  Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties , 2013 .

[3]  C. I. Beristain,et al.  Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat , 2007 .

[4]  Harun Uysal,et al.  Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese☆ , 2004 .

[5]  E. J. Vernon‐Carter,et al.  MICROSTRUCTURE AND TEXTURE OF MANCHEGO CHEESE‐LIKE PRODUCTS MADE WITH CANOLA OIL, LIPOPHILIC AND HYDROPHILIC EMULSIFIERS , 2002 .

[6]  E. J. Vernon‐Carter,et al.  FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE , 2001 .

[7]  E. Hammond,et al.  Production and characterization of a swiss cheese-like product from modified vegetable oils , 2000 .

[8]  O. Sipahioğlu,et al.  Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics , 1999 .

[9]  D. Barbano,et al.  Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese , 1998 .

[10]  B. Swanson,et al.  Fat Mimetics in Low‐Fat Cheddar Cheese , 1996 .

[11]  E. Dickinson,et al.  Advances in Food Colloids , 1996 .

[12]  Barry G. Swanson,et al.  Reduced- and low-fat cheese technology: A review , 1995 .

[13]  C. H. White,et al.  Effect of Enzyme Treatment and Ultrafiltration on the Quality of Lowfat Cheddar Cheese , 1990 .

[14]  E. J. Vernon‐Carter,et al.  Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends , 2003 .

[15]  M. Katsiari,et al.  Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese , 2003 .

[16]  C. Biliaderis,et al.  Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes , 2002 .

[17]  M. E. Aly.  Flavour-enhancement of low-fat Kashkaval cheese using heat-or freeze-shocked Lactobacillus delbrueckii var. helveticus cultures , 1994 .

[18]  M. Katsiari,et al.  Manufacture of low-fat Feta cheese , 1994 .

[19]  D. McMahon,et al.  Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk with or without ultrafiltration , 1993 .

[20]  V. V. Mistry,et al.  Composition and Microstructure of Commercial Full-Fat and Low-Fat Cheeses , 1993 .

[21]  K. Ng-Kwai-Hang,et al.  Effects of protein and fat levels in milk on cheese and whey compositions. , 1992 .

[22]  A. Gallois,et al.  New results in the volatile odorous compounds of French cheeses , 1990 .

[23]  Dietary guidelines for healthy American adults. A statement for physicians and health professionals by the Nutrition Committee, American Heart Association. , 1988, Circulation.