Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white‐brined cheese

Abstract

In this study, a cheese analogue was produced based on UF white‐brined cheese by replacing the dairy fat with sunflower oil and cooking at different temperatures and times. Hardness, adhesiveness, meltability and oiling‐off were used to evaluate the suitability of the final product. Partial replacement of dairy cream with sunflower oil led to an increase in the adhesiveness, oiling‐off and spreadability while decreasing the hardness of the cheese. Optimum operating conditions were found to be 85 °C for the cooking temperature, 14.12 min for the cooking time and 27.14% w/w for the sunflower oil content.