Utilization of Interesterified Fat in the Production of Turkish White Cheese
2010
Arslan, Seher, University of Pamukkale, Denizli, Turkey | Topcu, Ali, University of Hacettepe, Ankara, Turkey | Saldamli, Ilbilge, Abant Izzet Baysal University, Bolu, Turkey | Koksal, Gulden, Hacettepe University, Ankara, Turkey
The chemical, physicochemical, proteolysis, sensory, and texture characteristics of white cheeses made from interesterified fat were examined throughout ripening for 90 days. The water-soluble nitrogen based ripening indexes of cheeses increased throughout the ripening period. However, there were not large quantitative differences between the peptide profiles of the all cheese samples. Cheeses produced by using fully interesterified fat had higher values for hardness, chewiness, and gumminess than that of control cheese (p less than 0.05). The polyunsaturated to saturated fatty acid ratios of cheeses were increased due to the presence of interesterified fat. The cholesterol values of cheeses decreased at the rate of between 58.83-89.04% depending on interesterified fat addition. In the sensory analysis, similar scores were obtained for both the control cheese and the other cheeses. The results showed that interesterified fat in cheese production could be used to fully or partially replace the milk fat in cheese.
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