Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat

Lobato‐Calleros, C.; Reyes-Hernández, Jaime; Beristaín, C.I.; Hornelas-Uribe, Y.; Sanchez-Garcia, Jonatan; Vernon‐Carter, E.J.

doi:10.1016/j.foodres.2006.10.011

Cited by 86 publications

(70 citation statements)

References 22 publications

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“…The fact that they are observable by SEM shows that they must have been covered by a protein layer that was fixed during sample preparation. This is in agreement with the findings of Lobato-Calleros et al (2007).…”

Section: Discussionsupporting

confidence: 94%

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

et al. 2011

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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

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Section: Discussionsupporting

confidence: 94%

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

et al. 2011

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“…According to the results, the homogenization of cream decreased the size of fat globules; and showed that a large number of fat particles were dispersed in the in matrix and improved the lubrication of cheese microstructure. According to the micrographs for the fat, which was not removed, they Accordingly, the microstructure of white cheese (Madadlou et al, 2005;Lobato-Calleros et al, 2007;Mcmahon et al, 2009;Karami et al, 2008;Akalın and Karaman, 2010;Ozer et al, 2003) and the microstructure of various cheeses produced by homogenized cream (Madadlou et al, 2007;Rudan et al, 1998;Poduval and Mistry, 1999;Metzger and Mistry, 1994;1995) have been studied by many researchers. However, no information is available on the effect of cream homogenization on the microstructural properties of reduced and low fat Turkish white cheese.…”

Section: Discussionmentioning

confidence: 99%

Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

2012

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267exhibited a more extended matrix with a few small fat globules compared to the defatted micrographs. Homogenization of cream produces small fat globules and unclustured fat globules were found in the resulting whey. These results are important for dairy processors for using cream homogenization as a processing tool at the industrial level. KEY-WORDS: Fat reduction -Homogenized cream -Microstructure -White cheese.

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“…The use of different emulsifying salts had no marked effect on the chemical composition, microbilogical quality, rheological properties and sensory properties of the produced processed cheese spreads. Lobato-Calleros et al (2007) used emulsified canola oil and whey protein as fat replacer. Scanning electron micrographs showed that the total or partial substitution of the milk fat by emulsified canola oil and or whey protein concentrate produced cheese with different structures from that of the full-milk fat cheese.…”

Section: Int J Dairymentioning

confidence: 99%

Low-Fat Cheese: A Modern Demand

Mohamed¹

2015

International J. of Dairy Science

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Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low fat cheese represents a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Low fat cheese often suffers from undesirable flavor and texture. So, for these reasons, there are many strategies to overcome these defects with the using of additives such as stabilizers and fat replacers. Another solution is using exo-polysaccharide which produced from lactic acid bacteria (EPS-producing cultures) to improve functional low fat cheese product. Several studies highlighted the positive effect of EPS-producing cultures on the physical and functional properties of reduced fat Cheddar cheese. The objective of this review is to establish low fat cheese, their characteristics and technological it's manufacturing.

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Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat

Cited by 86 publications

References 22 publications

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

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

Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

Low-Fat Cheese: A Modern Demand

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