Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Autor:	Erhan Sulejmani, Lavdrim Beqiri, Riste Popeski-Dimovski
Jazyk:	English<br />Croatian
Rok vydání:	2021
Předmět:	white brined cheese lipolysis texture profile colour sensory evaluation Dairying SF221-250
Zdroj:	Mljekarstvo, Vol 71, Iss 1, Pp 25-34 (2021)
Druh dokumentu:	article
ISSN:	0026-704X 1846-4025
Popis:	This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/041f71db4c0147e1a6015e2991dfe54c Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF