Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Felfoul, Imène; Sahli, Ali; Samet-Bali, Olfa; Attia, Hamadi; Bornaz, Salwa

doi:10.15567/mljekarstvo.2016.0406

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…Low-fat white brined cheese-like products received significantly similar scores for body texture compared to full-fat cheese. These findings are in agreement with data reported and Felfoul et al (2015Felfoul et al ( , 2016 for Gouda and Katsiari and Voutsinas (1994) for Feta cheeses. According to the panellists, full-fat cheese (WC) showed a significantly higher overall impression with an overall score 92 compared to white brined cheese-like product (WV) and low-fat (WL) with 90 and 75, respectively (Table 4).…”

Section: Sensory Evaluationsupporting

confidence: 93%

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Sulejmani

2020

Mljekarstvo

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This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.

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Section: Sensory Evaluationsupporting

confidence: 93%

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Sulejmani

2020

Mljekarstvo

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“…In this study, an adequate sensory acceptance of cheeses with a 100% milk fat replacement was verified. These results agree with those found by Felfoul (2016), regarding fat and moisture content, and lipolysis level, whom added an emulsion composed by olive oil and stabilizers to white cheese. unfortunately, the sensory acceptance was fewer compared to the unfortified cheese.…”

Section: Cheese Fortification By Direct Incorporation Of Oils and Oilsupporting

confidence: 92%

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

Villamil

Guzmán

Ojeda-Arredondo

et al. 2021

Heliyon

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Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.

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The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers

Aini

Sumarmono

Sustriawan

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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Cheese analogues can be produced by modifying ingredients to produce low-fat cheese. Low-fat cheese generally has a less preferable texture and taste, so it is used as a fat substitute. Virgin coconut oil (VCO) is commonly used as a fat substitute because it can reduce total cholesterol, triglycerides, phospholipids and low-density lipoprotein (LDL) cholesterol, and increase high-density lipoprotein (HDL) cholesterol in the blood. In this study, we aimed to: 1) determine the effect of VCO concentration on the quality of corn milk-based cheddar cheese analogue; and 2) study the effect of emulsifier type on the quality of the cheese analogue. This research used experimental methods with a randomized group design. Two factors were studied: the concentration of VCO (i.e. 15%, 20%, 25%) and type of emulsifier (Span 80, Tween 80 (1%), Span 80:Tween 80 (1:1)). The observed variables included yield, total solids, total titrated acidity, moisture content, fat content, protein content, and sensory properties. The results showed that an increase in VCO concentration of 15–25% in the cheese analogue-making process increased fat and moisture content, but reduced sensory value. The emulsifiers did not influence the physicochemical variables and sensory properties of the produced cheese analogue significantly. The best cheese analogue was produced using 25% VCO and Tween 80. The characteristics of this product were: 59.93% bb yield, 54.62% moisture content, 30.2 degrees Brix total solids, pH 5.62, 19.96% fat content, 11.51% soluble protein with colour sensory value of 3.84 (yellowish white), scent value of 4.07 (slightly typical of cheese), taste value of 5.48 (slightly salty), texture value of 2.55 (not hard) and favourite value of 4.38 (slightly favourable).

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Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

Cited by 3 publications

References 11 publications

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

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

The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers

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