Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

Abstract

The microstructure, texture and sensory properties of control (full fat) and experimental fresh Tallaga cheeses produced by replacing milk fat with Sunflower Oil (SO) and/or Whey Protein Concentrate (WPC) were investigated. Scanning electron micrographs displayed WPC cheese (total replacement of milk fat with whey protein cheese) with a compact and close network. Also, SO cheese (total replacement of milk fat with sunflower oil) showed a compact network with small uniform oil droplets embedded in the protein matrix, but full fat cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. Textural tests showed that the WPC cheese was harder, more cohesive, gummier and chewier than those of other experimental cheeses. The cheese with 50% sunflower oil and 25% whey protein concentrate was more acceptable than other experimental cheeses and showed a similar texture and structure to those of fresh full fat Tallaga cheese.

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