Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese

Autor:	Habibollah Mirzaei, Seid Mahdi Jafari, Jahanbakhsh Shabani, Messiah Sarfarazi
Rok vydání:	2016
Předmět:	food.ingredient Chemistry Process Chemistry and Technology Sunflower oil 0402 animal and dairy science food and beverages Bioengineering 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology food Spreadability Food science Dairy Cream Food Science
Zdroj:	International Journal of Dairy Technology. 69:576-584
ISSN:	1364-727X
DOI:	10.1111/1471-0307.12305
Popis:	In this study, a cheese analogue was produced based on UF white-brined cheese by replacing the dairy fat with sunflower oil and cooking at different temperatures and times. Hardness, adhesiveness, meltability and oiling-off were used to evaluate the suitability of the final product. Partial replacement of dairy cream with sunflower oil led to an increase in the adhesiveness, oiling-off and spreadability while decreasing the hardness of the cheese. Optimum operating conditions were found to be 85 °C for the cooking temperature, 14.12 min for the cooking time and 27.14% w/w for the sunflower oil content.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::527e0c63da9137b002b45bd24aae5c6c https://doi.org/10.1111/1471-0307.12305 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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