Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels
2015
Rojas-Nery, E. | García-Martínez, I. | Totosaus, A.
In modern food industry, concern about saturated fatty acid and cholesterol content in dairy products limit the consumption of these foods for people with health issues. Substitution of milk fat by vegetable oils had been proposed to enhance saturated/unsaturated fat balance in cheese without entailing nutritional disadvantages. In same manner, due to their interaction with milk proteins before and during rennet coagulation, carrageenans are widely used cheese manufacture. The objective this work was to determinate the effect of emulsified soy oil with carrageenans (kappa, iota or lambda) on curd yield, whey volume and textural properties of rennet coagulated milk gels. Higher curd yield and less whey volume were obtained when emulsions formulated with kappa-carrageenan (1% and 50% of oil) were employed, resulting in softer and less adhesive but more cohesive and resilient curd gels, when emulsion was incorporated at 5% in milk systems. Emulsion with carrageenans formed a viscous emulsion that was stable before, during and after rennet coagulation, being a viable way to replace milk fat in cheese.
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