Production of functional white-brined cheese by the replacement of milk fat with grape seed oil

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Atashzaban b.; JALILZADEH A.; SADEGHI M.R.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2021 | Volume:12 | Issue:2 Page(s): 1-12

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Title

Production of functional white-brined cheese by the replacement of milk fat with grape seed oil

Author(s)

Atashzaban b. | JALILZADEH A. | SADEGHI M.R. | Issue Writer Certificate

Keywords

White-brined cheeseQ1

Functional foodQ1

Grape seed oilQ1

Milk fatQ2

Abstract

Background and objectives: Cheese is one of the most valuable dairy products in the world and Iran. Due to increasing fat-related diseases such as cardiovascular disease and obesity, the replacement of cheese fat with oils containing functional fatty acids and lower saturated fatty acids has been seriously taken into consideration, recently. The aim of this study was production of functional cheese by partial replacement of Milk fat with Grape seed oil (GSO) as a source of essential and unsaturated fatty acids. Materials and methods: Fresh milk was prepared from Maku farms. In order to standardize the Milk fat, different ratio of GSO (Olitalia trademark) and cream (25: 75, 50: 50 and 75: 25) were used. Then, White-brined cheese samples were produced according to general industrial method. A control cheese sample was produced from whole milk. The physical and chemical properties of cheese samples including pH, acidity, fat, salt and moisture content along with sensory properties during the 60 days of cheese ripening were measured according to the Iranian National Standard Organization test methods, No. 2852, 1809, 760, and 4938, respectively. Measuring fatty acid profiles was done by gas chromatography method and lipolysis index was determined. Results: The results of this research showed that there was no significant difference between samples substituted with GSO and control sample regarding pH, acidity, moisture and salt content (P>0. 05). However, the effect of ripening time on aforementioned properties was significant (P< 0. 05). All samples containing GSO had more essential fatty acids and lower saturated fatty acids compared to the control. Therefore, the amount of linoleic acid in the control samples and samples containing 25%, 50%, 75% of GSO, were 3, 17, 20 and 35 (%) and the amount of oleic acid, 22, 26, 27. 5 and 29. 5 (%), respectively. The results of sensory evaluation showed that in the term of texture, control sample had the highest score, while cheese containing 75% GSO gained highest score in terms of color, odor and taste. Generally, whitebrined cheese containing 75% GSO had the maximum overall acceptability score. Conclusion: The results of this research showed the feasibility of cheese fat substitution with Grape seed oils for producing more healthy, nutritional and functional White-brined cheese.

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APA: Copy

Atashzaban, b., JALILZADEH, A., & SADEGHI, M.R.. (2021). Production of functional white-brined cheese by the replacement of milk fat with grape seed oil. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 1-12. SID. https://sid.ir/paper/373294/en

Vancouver: Copy

Atashzaban b., JALILZADEH A., SADEGHI M.R.. Production of functional white-brined cheese by the replacement of milk fat with grape seed oil. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):1-12. Available from: https://sid.ir/paper/373294/en

IEEE: Copy

b. Atashzaban, A. JALILZADEH, and M.R. SADEGHI, “Production of functional white-brined cheese by the replacement of milk fat with grape seed oil,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 1–12, 2021, [Online]. Available: https://sid.ir/paper/373294/en

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