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Manufacture of pickled and un-pickled high fat soft cheese using olive and
sunflower oleogels
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Abstract: ABSTRACT The aim of this study was the use of construction unsaturated oil in the manufacture of soft cheese. Oleogels were made from olive oil (00) or sunflower oil (SO) and bee wax (BW). They were used as fat replacer in the manufacture of pickled or un-pickled soft cheese. Using oleogels slightly decreased the pH values but had no effect on the moisture and fat contents of soft cheese, Cheese made with oleogels exhibited higher values for the texture parameters namely: hardness, springiness, gumminess and chewiness but slightly lower cohesiveness than cheese made with milk fat. Scanning electron micrographs displayed oleogels showed a compact network with small unifOlm fat droplets embedded in the protein matrix. Sensory evaluation indicated that soft cheese of acceptable quality can be made with the oleogels.
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Publication year |
2018
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Pages |
223-230
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Organization Name |
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serial title |
Middle East Journal of Applied
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Author(s) from ARC |
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Publication Type |
Journal
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