Abstract
The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low‐fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk‐olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk‐olive oil emulsion. The transition phase solid/gel was shorter in the case of the whole milk. The reticulation phase was shorter in the case of milk‐olive oil emulsion. The milk conductivity depended on the milk richness in fat content. Milk‐olive oil emulsion showed the lowest cheese‐making yield compared to its full and low‐fat counterpart.
Highlights
During the last decade, the consumption of low-fat food products has become more than just a trend
Due to the crucial role of fat in flavor, texture, and appearance of food, it became clear that the development of reduced-fat products with matching quality of their fullfat counterparts is a difficult task when fat is replaced with alternative ingredients
It was concluded that fat substitution by emulsified olive oil had no effect on pH
Summary
The consumption of low-fat food products has become more than just a trend. Due to the crucial role of fat in flavor, texture, and appearance of food, it became clear that the development of reduced-fat products with matching quality of their fullfat counterparts is a difficult task when fat is replaced with alternative ingredients. The substitution of milk fat by emulsified vegetable oils in milk is an option to obtain cheese with healthier saturated/unsaturated fat balance [1]. Incorporation of emulsified vegetable oils could alter the type, content, and distribution of the fat droplets in the protein network, causing modifications in cheese textural and microstructure behavior [2, 3]. The nature of oil used [4], the size of the emulsion [4], and the nature of emulsifiers employed
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