Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Inst Grasa Sus Derivados
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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 affected by the vegetable fat blend.
Açıklama
Anahtar Kelimeler
Colour, Kashar cheese, Scanning electron microscope, Texture profile analysis, Vegetable fat
Kaynak
Grasas Y Aceites
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
62
Sayı
3
