Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Abstract

The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72°C for 3 s, cooled to 35°C, and added with 0.016 g L −1 of lactic ferments and 0.30 mL L −1 of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

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

“…No significant effect was noticed on appearance and odor scores between experimental cheeses (p<0.05). This result is opposite to our previous findings on low-fat Gouda cheese-like product (Felfoul et al, 2015). These differences could be attributed to the difference in the studied cheese types as well as the higher moisture content found in white brined cheese compared to that of Gouda cheese which might influence positively the mouthfeel attributes.…”

“…Thus, it can be concluded that fat replacers could play a very important role in fat retention. This result was in accordance with those reported by Romeih et al (2002) and Felfoul et al (2015). With regard to L obatoCalleros et al (2003), they indicated that full-fat cheese has a significantly higher fat content than that of the obtained cheeses with canola oil having a high initial fat content.…”

“…This could be due to water-binding capacity of fat replacers used in this study (Clark, 1994;K avas et al, 2004). These results confirmed those of Michaelidou et al (2003) and Felfoul et al (2015) who showed that milk fat content reduction and substitution resulted in protein content increases in low-fat Feta-type and lowfat Gouda-type cheeses, respectively. Table 2 indicated that ash content was significantly higher for low-fat control cheese than for low-fat white brined cheese-like product and fullfat cheese.…”

“…W 1 /O/W 2 emulsions were prepared at room temperature using a two-stage emulsification procedure (Dickinson and McClements, 1996;Felfoul et al, 2015). In the first stage, a W 1 /O emulsion was made having a 20% (w/w) dispersed aqueous phase, a GG concentration of 0.1 % (w/w) and a total emulsifiers concentration of 8 % (w/w) (one part of WE to four parts of OE).…”

“…Few data were available in the literature about milk fat substitution by emulsified olive oil (Felfoul et al, 2013;2015). The aim of this paper was to evaluate the physicochemical and sensory attributes of low-fat white brined cheeselike product obtained from the substitution of milk fat by emulsified olive oil in comparison with low and full-fat control cheeses.…”