Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties
The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63...
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Croatian Dairy Union
2016-11-01
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| Series: | Mljekarstvo |
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| author | Imène Felfoul Ali Sahli Olfa Samet-Bali Hamadi Attia Salwa Bornaz |
| author_facet | Imène Felfoul Ali Sahli Olfa Samet-Bali Hamadi Attia Salwa Bornaz |
| author_sort | Imène Felfoul |
| collection | DOAJ |
| description | The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese like- product sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses. |
| format | Article |
| id | doaj-art-bd13fb36d02f4d76bd7e9b6b60d3df9a |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2016-11-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-bd13fb36d02f4d76bd7e9b6b60d3df9a2025-08-20T03:23:19ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252016-11-0166430431110.15567/mljekarstvo.2016.0406Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory propertiesImène Felfoul0Ali Sahli 1Olfa Samet-Bali 2Hamadi Attia3 Salwa Bornaz 4Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, TunisieInstitut National Agronomique de Tunisie, Université de Carthage, 43, Av Charles Nicolle, 1082 Tunis, TunisieLaboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, TunisieLaboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, TunisieLaboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisie The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese like- product sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248780milk-olive oil emulsion; cheese-like product; fat replacers; lipolysis; overall impression |
| spellingShingle | Imène Felfoul Ali Sahli Olfa Samet-Bali Hamadi Attia Salwa Bornaz Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties Mljekarstvo milk-olive oil emulsion; cheese-like product; fat replacers; lipolysis; overall impression |
| title | Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties |
| title_full | Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties |
| title_fullStr | Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties |
| title_full_unstemmed | Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties |
| title_short | Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties |
| title_sort | comparative study of white brined cheeses obtained from whole milk and milk olive oil emulsion physicochemical and sensory properties |
| topic | milk-olive oil emulsion; cheese-like product; fat replacers; lipolysis; overall impression |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248780 |
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