Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese


KAVAS G. , OYSUN G., Kinik O. , UYSAL H.

FOOD CHEMISTRY, cilt.88, ss.381-388, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 88 Konu: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodchem.2004.01.054
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.381-388

Özet

Full-fat and low-fat white pickled cheeses were manufactured, by the traditional procedure, from bovine milk. Results indicated that, as the fat content of cheese milk decreased, fat in total solids, total solids and cheese yield of white pickled cheese significantly decreased but the moisture and total nitrogen values significantly increased. Total solids, salt, salt in total solids, pH and acidity values of cheese were not affected by the fat replacers in the cheese milk used. Sensory properties of cheese were adversely affected by the use of fat replacers in cheese making. From the theological point of view, all the low-fat cheeses containing fat replacers were different from the full-fat cheese. Moreover, no off-flavour or bitterness was noted in any full-fat or low-fat cheese. (C) 2004 Elsevier Ltd. All rights reserved.