Production and characterization of a swiss cheese‐like product from modified vegetable oils

Abstract

Seven types of Swiss cheese‐like products were made by recombining skim milk with various fat sources: higholeic sunflower oil (HOSO), milk fat, randomized milk fat, HOSO with commerical short‐chain fatty acids (C4−C10) (SCFA) interesterified at 100 and 120% of the levels in the milk fat, HOSO with interesterified milk fat SCFA, and HOSO with dissolved free SCFA. Sensory, chemical, and physical analyses were conducted to evaluate the flavor and texture of the cheeses. All cheeses made from HOSO with interesterified SCFA were not significantly different from milk fat controls in typical Swiss flavor and volatile flavor. HOSO with interesterified SCFA scored significantly higher in these flavors than unmodified HOSO. Swiss flavor was positively correlated with sweetness (0.805), volatile flavor (0.737), caramelized flavor (0.703), non‐fat solids (0.663), and SCFA (0.639), and negatively correlated with fat (−0.645) and salt (−0.482) content. A linear regression model was established for typical Swiss flavor that included fat, salt, titratable acidity, and medium‐ and long‐chain fatty acids as variables (R2=0.91). Instrumental texture profile analysis indicated no differences among the treatments in texture atributes except cohesiveness. The production of a good‐flavored Swiss cheeselike product from HOSO with interesterified SCFA appears to be commercially feasible.

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

“…Milk fat substitution by emulsified vegetable oils in milk is an option to obtain cheeses with healthier saturated/unsaturated fat balance (Yu and Hammond, 2000). However, the incorporation of emulsified vegetable oils alters the content, the type and the distribution of the fat droplets into the protein's network, thus causing changes in cheese microstructure and textural behavior (L obatoCalleros et al, 2002; 2003).…”

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

“…Replacement of milk fat by emulsified vegetable oils in milk is an option for obtaining cheese with healthier saturated/unsaturated fat balance (Yu and Hammond 2000). However, incorporation of emulsified vegetable oils alters the content, the type and the distribution of the fat droplets into the protein's network, causing changes in cheese microstructure and textural behavior (Lobato-Calleros et al 2002;Lobato-Calleros et al 2003).…”

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

“…This association has created an increased awareness and a dramatic increase in the demand and supply for, low-fat foods, including cheese varieties (Katsiari et al, 2002). Milk fat contains over 70% saturated acyl groups and of these, laurate, myristate and palmitate are considered particularly atherogenic (Yu and Hammond, 2000a). The amount of fat intake is considered equally important to the balance of saturated to unsaturated fatty acids, so that diets abundant in mono and polyunsaturated fats are considered healthy (Tunick et al, 1999).…”