Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

Abstract

Milk fat was replaced in Oaxaca‐type cheese with soya bean oil emulsions stabilised with soya protein isolate and different carrageenans (kappa, iota and lambda). Inclusion of soya bean oil emulsion increased yield, moisture and protein content and reduced fat content. Fat reduction and moisture incorporation provoked a tougher but less ductile texture. Specific interaction of carrageenans with milk proteins resulted in larger spreading area when melted and a softer and more adhesive texture, particularly in samples containing lambda‐carrageenan. These results are useful to improve the nutritional composition of Oaxaca‐type cheese, allowing the control of textural properties during cheese melting.