Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Abstract

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

Use of corn oil in the production of Turkish white cheese

“…Tyr: Tyrosine, Phe: Phenylalanine, Trp: Tryptophan chewiness and gumminess at the 90 th day of ripening (p<0.05). Dinkci et al (2011) found that the use of vegetable fat caused a decrease of hardness, cohesiveness, gumminess, and chewiness in kashar cheese whilst adhesiveness and springiness values were not affected. In another study, the reduction of fat content of Hallomi cheese caused an increase of hardness and chewiness values (Lteif et al 2009).…”

“…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).…”

Effect of mineral salt replacement on properties of Turkish White cheese

“…Cohesiveness is a measurement of the extent to which the cheese can be deformed before it ruptures (Dinkci et al, 2011). In sensory terms it is the degree to which a substance is compressed between the teeth before it breaks.…”

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

“…Fat reduction in fresh white cheese resulted in more complete protein zones comprising the protein structure, increasing the degree of protein molecules cross-linking in the three dimensional network, and increasing resistance to deformation (Lobato-Calleros et al, 2007). In same manner, cheese elaborated with milk fat was more cohesive than the vegetable fat blend cheese (Dinkçi et al, 2011), and cheese cohesiveness decreases with fat content (Gunasekaran and Ak, 2000). It has been reported that the addition of palm oil decreased cheese hardness, probably due to the presence of fatty acids with lower melting point (Cunha et al, 2010).…”