Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream


Karaman A. D. , Akalin A. S.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.50, ss.503-510, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 50 Konu: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.lwt.2012.08.017
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.503-510

Özet

The effects of cream homogenization on the biochemical, textural, sensory and microstructural characteristics of reduced and low fat Turkish white cheeses were analyzed over a 90d storage period. The total solids content, milk fat, salt and free fatty acid concentration all increased in the reduced and low fat cheeses made from homogenized cream relative to controls. Additionally, hardness was significantly lower in the cheeses obtained from homogenization, despite gradually decreasing in all the samples during storage. Micrograph analyses revealed a protein matrix in the control cheeses that was compact with a small number of unevenly dispersed fat globules. In contrast, the micrographs of cheeses from the homogenized treatment group revealed a larger number of fat particles dispersed in the casein matrix. Cheeses with homogenized cream had improved flavor, odor, texture and appearance. Generally, the data obtained from this study demonstrate that cream homogenization pre-processing improves the quality characteristics of reduced and low-fat Turkish white cheeses. This finding is important for the cheese industry owing to the great demand for reduced-fat dairy items by the consumer. Our data suggests that employing a process using homogenized cream would eliminate many undesirable textural qualities commonly found in lower-fat cheeses. (C) 2012 Elsevier Ltd. All rights reserved.