PRODUCTION OF ANALOGUE UF WHITE CHEESE BY REPLACEMENT OF MILK FAT WITH MARGARINE

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MANAFI DIZAJ YEKAN M.; MAZAHERI TEHRANI M.

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ISSN: 2588-4824

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:23 | Issue:4 Page(s): 545-552

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Title

PRODUCTION OF ANALOGUE UF WHITE CHEESE BY REPLACEMENT OF MILK FAT WITH MARGARINE

Author(s)

MANAFI DIZAJ YEKAN M. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

ANALOGUE CHEESEQ2

UF WHITE CHEESEQ1

MARGARINEQ4

FATTY ACIDS PROFILESQ2

Abstract

Analogues cheese production using cheaper food sources such as vegetable proteins and oils has been studied in recent years. Nowadays, ultra filtered white cheese is assumed as the most important industrial cheese in Iran. In this work, analogues of this cheese have been made by substituting 1.3 and 2.3 of the dairy fat with MARGARINE. Physical–chemical composition, FATTY ACIDS PROFILES, texture and sensory acceptance were determined in the samples. A random block experimental design was adopted. Results showed that replacement of milk fat by MARGARINE caused changes in fatty acid profile with increasing the ratio of unsaturated to saturated fatty acids which can lead to favorite nutritional effects. Furthermore, using of MARGARINE increased of stiffness and could overcome to texture softening as one of the main defects of UF WHITE CHEESEs. Sensorial characteristics of ANALOGUE CHEESEs were similar to control samples with respect to color but better than control samples in stiffness, while overall acceptance of analogues with 1.3 fat replacement was similar to control sample and better than ANALOGUE CHEESEs with 2.3 fat replacement.

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APA: Copy

MANAFI DIZAJ YEKAN, M., & MAZAHERI TEHRANI, M.. (2014). PRODUCTION OF ANALOGUE UF WHITE CHEESE BY REPLACEMENT OF MILK FAT WITH MARGARINE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(4), 545-552. SID. https://sid.ir/paper/148578/en

Vancouver: Copy

MANAFI DIZAJ YEKAN M., MAZAHERI TEHRANI M.. PRODUCTION OF ANALOGUE UF WHITE CHEESE BY REPLACEMENT OF MILK FAT WITH MARGARINE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;23(4):545-552. Available from: https://sid.ir/paper/148578/en

IEEE: Copy

M. MANAFI DIZAJ YEKAN, and M. MAZAHERI TEHRANI, “PRODUCTION OF ANALOGUE UF WHITE CHEESE BY REPLACEMENT OF MILK FAT WITH MARGARINE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 4, pp. 545–552, 2014, [Online]. Available: https://sid.ir/paper/148578/en

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