Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics

Sipahioglu, O.; Álvarez, Valente B.; Solano-López, Claudia

doi:10.1016/s0958-6946(99)00150-8

Cited by 115 publications

(147 citation statements)

References 14 publications

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“…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).…”

Section: Composition Of Cheesesupporting

confidence: 93%

Use of corn oil in the production of Turkish white cheese

et al. 2012

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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.

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Section: Composition Of Cheesesupporting

confidence: 93%

Use of corn oil in the production of Turkish white cheese

et al. 2012

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“…However, the difference between these samples in the beginning and at the end of ripening was not statistically significant (p<0.05). These results were in agreement with those reported by Kavas et al (2004), Katsiari and Voutsinas (1994), Katsiari et al (2002), McGregor and White (1990) and Sipahioglu et al (1999). Table 3 represented dry matter variation of three cheese samples resulting from full, low-fat milks and milk-olive oil emulsion during maturation.…”

Section: Cheese Compositional Characteristicssupporting

confidence: 91%

“…In the cheese, the reduction or the removal of milk fat affects negatively both their texture and flavor (Banks et al 1989;Olson and Johnson 1990), low-fat cheeses are generally identified as soft, firm, rubbery and defective in color (Sipahioglu et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

et al. 2015

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The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72°C for 3 s, cooled to 35°C, and added with 0.016 g L −1 of lactic ferments and 0.30 mL L −1 of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

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“…Functional properties of modified starches of tapioca, and lecithin in low fat feta cheese have been surveyed [5]. Results showed that cheese produced with decreased fat, prepared with tapioca starch, had highest moisture and lowest protein and were harder, too.…”

Section: Introductionmentioning

confidence: 99%

Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

Shendi¹

2017

Int J Adv Tech

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Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics

Cited by 115 publications

References 14 publications

Use of corn oil in the production of Turkish white cheese

Use of corn oil in the production of Turkish white cheese

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

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