Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese

Kavas, Gökhan; Oysun, Gülderen; Kınık, Özer; Uysal, Harun

doi:10.1016/j.foodchem.2004.01.054

Cited by 81 publications

(69 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ADV value of white cheese produced by adding corn oil was higher than that of the control samples (p<0.05). Similar results were reported by Romeih et al (2002), Kavas et al (2004), Sahan et al (2008), Arslan et al (2010a). Nevertheless, no rancid taste and odour was detected in all cheese samples.…”

Section: Composition Of Cheesesupporting

confidence: 89%

“…The protein content was inversely related to the fat content of cheese milk. An increase in protein contents of cheeses lead to increases of water binding capacity resulting increase of the moisture level (Romeih et al 2002;Kavas et al 2004;Arslan et al 2010b). Banks et al (1994) found that as fat content of Cheddar cheese decreased, moisture content increased.…”

Section: Composition Of Cheesementioning

confidence: 99%

“…This trend was observed throughout cheese ripening and is in close agreement with other researchers (Katsiari and Voutsinas 1994;Rudan et al Sipahioglu et al 1999;Romeih et al 2002;Arslan et al 2010a). The higher salt content in the low-fat cheeses may be linked to their higher moisture contents (Romeih et al 2002;Kavas et al 2004). In the study, the salt content of the cheeses varied throughout the ripening period probably due to the diffusion of NaCl between brine and cheese.…”

Section: Composition Of Cheesementioning

confidence: 99%

See 2 more Smart Citations

Use of corn oil in the production of Turkish white cheese

et al. 2012

View full text Add to dashboard Cite

The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p< 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p<0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p<0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.

show abstract

Section: Composition Of Cheesesupporting

confidence: 89%

Section: Composition Of Cheesementioning

confidence: 99%

Section: Composition Of Cheesementioning

confidence: 99%

See 1 more Smart Citation

Use of corn oil in the production of Turkish white cheese

et al. 2012

View full text Add to dashboard Cite

show abstract

“…One of the foremost concerns in this regard relates to the consumption of fat from foodstuffs, including cheese and other dairy products (Kavas et al, 2004, Hennelly et al, 2006. According to Mukherjee and Mitra (2009) …”

Section: Introductionmentioning

confidence: 99%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

View full text Add to dashboard Cite

The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

show abstract

“…Fat mimetics such as Simplesse® and Dairy-Lo®, both whey protein concentrates, have been used for the manufacture of low-fat white pickled and lowfat Mozzarella cheese. Stellar®, Novagel®, OptaMax® and Versagel® are examples of carbohydrate-based products also used for the manufacture of low-fat Mozzarella (Kavas et al 2004;Zisu and Shah 2005;Raju and Pal 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Oliveira

Dourado

Peres

et al. 2010

Food Bioprocess Technol

View full text Add to dashboard Cite

In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.

show abstract

Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese

Cited by 81 publications

References 20 publications

Use of corn oil in the production of Turkish white cheese

Use of corn oil in the production of Turkish white cheese

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Contact Info

Product

Resources

About