Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese

• Published in: Food chemistry Vol. 88; no. 3; pp. 381 - 388
• Main Authors: Kavas, Gokhan, Oysun, Gulderen, Kinik, Ozer, Uysal, Harun
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2004; Elsevier
• Subjects: acidity; Biological and medical sciences; bitterness; cheesemaking; Composition; Fat mimetics; fat replacers; Fat replacers type; food composition; Food industries; food quality; Fundamental and applied biological sciences. Psychology; hardness; lipid content; low fat cheeses; Low-fat cheese; Milk and cheese industries. Ice creams; nitrogen content; off flavors; pickled foods; rheological properties; sodium chloride; total solids; water content; White pickled cheese; yields; Composition; Fat replacers type; White pickled cheese; Fat mimetics; Low-fat cheese; Fat substitute; Dairy product; Fat; Chemical composition; Cheese; Low fat product
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.01.054

Full-fat and low-fat white pickled cheeses were manufactured, by the traditional procedure, from bovine milk. Results indicated that, as the fat content of cheese milk decreased, fat in total solids, total solids and cheese yield of white pickled cheese significantly decreased but the moisture and total nitrogen values significantly increased. Total solids, salt, salt in total solids, pH and acidity values of cheese were not affected by the fat replacers in the cheese milk used. Sensory properties of cheese were adversely affected by the use of fat replacers in cheese making. From the rheological point of view, all the low-fat cheeses containing fat replacers were different from the full-fat cheese. Moreover, no off-flavour or bitterness was noted in any full-fat or low-fat cheese.