Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes
2015
Felfoul, Imène | Bornaz, Salwa | Baccouche, Aroua | Sahlī, ʻAlī | Attia, Hamadi
The objective of this paper is to study the effect of milk–fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese–like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low–fat variant without fat replacers and the full–fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L⁻¹ of lactic ferments and 0.30 mL L⁻¹ of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low–fat control cheeses due to the higher water–binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full–fat cheese showed a significantly higher overall impression score than all low–fat products.
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