Utilization of interesterified fat in the production of Turkish white cheese

Arslan, Seher; Topçu, Ali; Saldamlı, İlbilge; Köksal, Gülden

doi:10.1007/s10068-010-0013-2

Cited by 9 publications

(17 citation statements)

References 25 publications

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“…The levels of lypolysis of the white cheese, expressed as acid degree value (ADV), were determined according to the modified Deeth and Fitz-Gerald method (Deeth and FitzGerald 1976;Arslan et al 2010a). …”

Section: Chemical Analysismentioning

confidence: 99%

“…Total lipids were extracted according to the modified method of Folch et al (Folch et al 1957;Arslan et al 2010a). Fatty acid methyl esters (FAMEs) were obtained according to the International Dairy Federation Standard (IDF) (IDF 1999).…”

Section: Fatty Acid Analysismentioning

confidence: 99%

“…The injector and detector temperatures were 250°C. Nitrogen was used as the carrier gas and the flow rate was 2.3 mL/min (Arslan et al 2010a). Results were expressed as a percentage (% wt/ wt) of all fatty acids detected with a chain length between 4 and 22 carbon atoms.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

“…White cheese as a brined type cheese is very popular dairy product in Turkey and it is a rich source of nutritive compounds and has a high content of milk fat (Arslan et al 2010a). Milk fat is composed of saturated fats and cholesterol to complicate the matters for health-conscious consumers and people suffering from coronary heart diseases and/or diabetes (Patel et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…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%

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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: Chemical Analysismentioning

confidence: 99%

Section: Fatty Acid Analysismentioning

confidence: 99%

Section: Fatty Acid Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of corn oil in the production of Turkish white cheese

et al. 2012

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Fat Content in Selected Industrial Products. The Role of Selected Vegetable Oils

Sharma

Barone²

2019

SpringerBriefs in Molecular Science

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Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

Mei

Guo

et al. 2015

Food Sci Biotechnol

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The use of a freeze-dried Tibetan kefir coculture as a starter for production of Camembert-type cheese was investigated. Maturation of produced cheese was monitored for 35 days and the chemical composition, proteolysis, lipolysis, and volatile compounds were studied. The cheese underwent proteolysis. The content of pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, and the total free amino acid content increased while the total nitrogen content decreased. Palmitic, myristic, oleic, and capric acid were the representative free fatty acids, which increased in amount during ripening. A total of 45 compounds were detected, including 16 acids, 8 ketones, 6 alcohols, 7 esters, and 8 unclassified compounds. Volatile carboxylic acids were abundant in the headspace of the cheese.

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Utilization of interesterified fat in the production of Turkish white cheese

Cited by 9 publications

References 25 publications

Use of corn oil in the production of Turkish white cheese

Use of corn oil in the production of Turkish white cheese

Fat Content in Selected Industrial Products. The Role of Selected Vegetable Oils

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

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