The effect of using vegetable fat blend on some attributes of kashar cheese

Kesenkaş, Harun; Dinkçi, Nayil; Seçkin, A. Kemal; Kınık, Özer; Gönç, Sıddık

doi:10.3989/gya.032408

Cited by 13 publications

(19 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In another research related to fatty acid composition of Feta and Greek cheeses, the SFA of samples were found to be 68.9-74.1 %, MUFA values were 18.5-22.1 %; PUFA, cis and trans fatty acid contents of cheeses were found 3.8-4.8, 18.1-22.1 and 4.2-4.8 %, respectively (Zlatanos et al 2002). The SFA, MUFA and PUFA contents of in kashar cheese made from vegetable fat blends were found to be 46.63, 41.30 and 11.88 at the beginning of ripening period, respectively (Kesenkas et al 2009). Cholesterol levels of cheese samples…”

Section: Profile Of Fatty Acidsmentioning

confidence: 87%

“…Ghosh and Kulkarni (1996) reported the cholesterol contents of Mozzarella cheese with vegetable oil and control cheese as 4 and 120 mg/100 g of cheese respectively, which were statistically significant (p<0.05). In another study, the cholesterol contents in kashar cheese made from milk fat and vegetable fat blends were found to be 56.6 and 0.49 mg/ 100 g of cheese, respectively (Kesenkas et al 2009). …”

Section: Profile Of Fatty Acidsmentioning

confidence: 94%

“…Moreover, in recent years, cheese products wherein the milk fat is replaced with vegetable oils have gained increased popularity (Lobato-Calleros et al 1997;Bachmann 2001;Karvonen et al 2002;Kesenkas et al 2009;Arslan et al 2010a;Dinkci et al 2011). The use of vegetable oils can give the cheese a consistency that makes it more suitable for certain applications (Bachmann 2001).…”

Section: Introductionmentioning

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: Profile Of Fatty Acidsmentioning

confidence: 87%

Section: Profile Of Fatty Acidsmentioning

confidence: 94%

Section: Introductionmentioning

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

“…Both pH values are adequate for cheese to maintain its quality during ripening as mentioned by some researchers (Georgala et al, 2005, Van Nieuwenhove et al, 2007. The gross composition and p-values of the cheese samples can be found in the first part of the article in reference (Kesenkas et al, 2009). …”

Section: Chemical Compositionmentioning

confidence: 99%

“…This work represents the continuation of a previous study (Kesenkas et al, 2009) where the effects of replacing milk fat with a commercial vegetable fat blend on gross composition, organic acid contents and fatty acid profiles of Turkish kashar cheese were defined. In this second part, the results from textural, microstructural and sensory analyses are presented.…”

Section: Introductionmentioning

confidence: 97%

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