Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

Abstract

Milk fat was replaced in Oaxaca‐type cheese with soya bean oil emulsions stabilised with soya protein isolate and different carrageenans (kappa, iota and lambda). Inclusion of soya bean oil emulsion increased yield, moisture and protein content and reduced fat content. Fat reduction and moisture incorporation provoked a tougher but less ductile texture. Specific interaction of carrageenans with milk proteins resulted in larger spreading area when melted and a softer and more adhesive texture, particularly in samples containing lambda‐carrageenan. These results are useful to improve the nutritional composition of Oaxaca‐type cheese, allowing the control of textural properties during cheese melting.

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

“…All these results differ from those of Totosaus et al. (2017), in which, as per observation, they reported an increase of the meltability of a pasta filata Oaxaca type cheese with 25%, 50%, and 75% replacement of milk fat by soybean oil. This result was related to the change in the moisture content of cheese analogues by increasing or decreasing the inclusion of vegetable oil which was not reported in the studies already described.…”

“…Regarding meltability, most studies show that when milk fat is replaced by vegetable fat, there is a tendency to a decreased meltability (Cunha et al., 2013; Leong et al., 2020; Ramel & Marangoni, 2018). On the contrary, one of the studies reported an increase in meltability after milk fat replacement (Totosaus et al., 2017). Considering the results presented above, one must take into account how the total or partial substitution of milk fat by vegetable oils can affect the rheological characteristics of cheeses to develop analogues that conserve traditional technological properties.…”

“…Most findings showed a decrease in the melting capacity of the cheese analogues with milk fat replacement. Furthermore, only one showed an increase in the melting capacity of the cheese analogues (Totosaus et al., 2017). It should be noted that all the studies used a modified Schreiber fusion test to evaluate meltability as a functional property, thus the variability of the results was not due to the type of study performed.…”

“…Low‐fat cheeses generally have a harder texture than full‐fat cheeses because the absence of fat concentrates the other components, generating rigid protein bonds that improve the physical strength of the cheese (Leong et al., 2020). Most studies reported an increase in hardness after milk fat substitution for vegetable oils (Abd El‐Wahed & Hassanien, 2019; Arslan et al., 2010; Cunha et al., 2010; Leong et al., 2020; Ramel & Marangoni, 2018; Totosaus et al., 2017), while some reported a decrease in this parameter (Hanáková et al., 2013; Kavak & Karabiyik, 2020).…”

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

“…However, to increase the oil retention, the inclusion of surfactants agents such as soy protein has been studied. Totosaus et al (2017), incorporated an emulsion of soybean oil, soy protein, and different types of carrageenan in an Oaxaca-type cheese (white and soft cheese of Mexican origin). The authors found a higher moisture and protein content and a lower fat content with a milk fat replacement greater than 75%.…”