Abstract
The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.
Highlights
This work represents the continuation of a previous study (Kesenkas et al, 2009) where the effects of replacing milk fat with a commercial vegetable fat blend on gross composition, organic acid contents and fatty acid profiles of Turkish kashar cheese were defined
There were no significant differences in protein and salt contents between milk fat (MF) and vegetable fat (VF) cheeses
The results show that the addition of vegetable fat did not improve the protein matrix of the cheese but milk fat improved its textural properties
Summary
This work represents the continuation of a previous study (Kesenkas et al, 2009) where the effects of replacing milk fat with a commercial vegetable fat blend on gross composition, organic acid contents and fatty acid profiles of Turkish kashar cheese were defined. In this second part, the results from textural, microstructural and sensory analyses are presented. It was determined that mainly the pH, total solids and cholesterol content in the initial composition of the cheese were affected by the replacement of milk fat with a vegetable fat blend. The higher unsaturated fatty acid composition of VF cheese has attracted attention from the healthy food image point of view
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