Effect of milk fat replacement by olive oil on quality attributes of Quarg type cheese during storage

Abstract

Saturated fatty acids and cholesterols are associated with negative health effects. In this study, Quarg cheese has been prepared with skimmed buffalo milk with complete replacement of milk fat with olive oil using blend of emulsifiers. Physico-chemical, rheological and sensorial properties were studied during 21 days of storage at 7 days interval along with the control sample containing milk fat. Titratable acidity, tyrosine value, acid degree value and firmness increased significantly (p<0.01), while pH and overall acceptability decreased significantly (p<0.01) during storage. Frequency sweep tests were performed and it was found that storage modulus and loss modulus of control sample was greater than experimental sample. Also the storage modulus was greater than loss modulus at any frequency during the period of storage of both samples. Flavour and overall acceptability score of experimental sample was lower than control sample. However the body & texture score of the experimental sample was higher than control sample. The control samples exhibited higher firmness than the experimental sample. The present investigation also ensured that quality of products were acceptable during 21 days of storage without any preservative. The results show that it is possible to replace dairy fat with olive oil to prepare a healthy and functional quarg cheese.