Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
| Autor: | A.K. Seckin, Özer Kinik, Nayil Dinkçi, S. Gonc, Harun Kesenkaş |
|---|---|
| Přispěvatelé: | Ege Üniversitesi |
| Rok vydání: | 2011 |
| Předmět: |
Kashar cheese
Color lcsh:TX341-641 Colour Grasa vegetal TX341-641 Globules of fat Texture (crystalline) Food science Análisis del perfil de textura Microscopía electrónica de barrido Nutrition. Foods and food supply Chemistry Organic Chemistry food and beverages Scanning electron microscope Vegetable fat Ripening Texture profile analysis Microstructure Whole milk Milk fat Chewiness Queso kashar lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Grasas y Aceites, Vol 62, Iss 3, Pp 275-283 (2011) Grasas y Aceites; Vol. 62 No. 3 (2011); 275-283 Grasas y Aceites; Vol. 62 Núm. 3 (2011); 275-283 Grasas y Aceites Consejo Superior de Investigaciones Científicas (CSIC) |
| ISSN: | 1988-4214 0017-3495 |
| DOI: | 10.3989/gya.091810 |
| Popis: | WOS: 000291838000004 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. |
| Databáze: | OpenAIRE |
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