Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2016.0406
Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties
Imène Felfoul
; Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisie
Ali Sahli
; Institut National Agronomique de Tunisie, Université de Carthage, 43, Av Charles Nicolle, 1082 Tunis, Tunisie
Olfa Samet-Bali
; Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisie
Hamadi Attia
Salwa Bornaz
; Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisie
Sažetak
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.
Ključne riječi
milk-olive oil emulsion; cheese-like product; fat replacers; lipolysis; overall impression
Hrčak ID:
168553
URI
Datum izdavanja:
14.11.2016.
Posjeta: 2.199 *