1Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran.
Food Sci Technol Int. 2013 Oct;19(5):389-98. doi: 10.1177/1082013212455341. Epub 2013 May 31.
Full-fat cheese usually contains high amounts of saturated fatty acids and cholesterol, which may have negative health effects. In this study, full-fat white brined cheese, as a control sample, and experimental cheeses with olive and canola oils (T1, white brined cheese containing 50% canola oil, T2, white brined cheese containing 50% olive oil, T3, white brined cheese containing 100% canola oil and T4, white brined cheese containing 100% olive oil) were prepared from bovine milk. Physicochemical properties, lipolysis, proteolysis patterns and sensorial properties in the prepared samples were determined during 80 days of storage at 20-day intervals. Cheese incorporating vegetable oils showed lower amounts of saturated fatty acids and higher amounts of unsaturated fatty acids compared with the full-fat cheese (control) samples. Moisture, pH, lipolysis value, as assessed by the acid-degree value, and proteolysis values (pH 4.6 SN/TN% and NPN/TN%) significantly (p < 0.05) were increased in all samples, whereas total titrable acidity decreased during 40 days of ripening but then increased slightly. Sensory properties of white brined cheese incorporating with vegetable oils were different from those of full-fat cheese samples. White brined cheese containing olive and canola oils (100% fat substitution) received better sensory scores compared to other samples. The results showed that it is possible to replace dairy fat with olive and canola oils, which can lead to produce a new healthy and functional white brined cheese.
全脂奶酪通常含有大量的饱和脂肪酸和胆固醇，这可能对健康有负面影响。在这项研究中，全脂白盐水奶酪作为对照样品，以及用橄榄油和菜籽油制成的实验奶酪（T1，含有 50%菜籽油的白盐水奶酪，T2，含有 50%橄榄油的白盐水奶酪，T3，含有 100%菜籽油的白盐水奶酪和 T4，含有 100%橄榄油的白盐水奶酪），均由牛奶制成。在 20 天的间隔时间内，在 20°C下储存 80 天期间，测定了制备样品的物理化学性质、脂肪分解、蛋白水解模式和感官特性。与全脂奶酪（对照）样品相比，含有植物油的奶酪的饱和脂肪酸含量较低，而不饱和脂肪酸含量较高。与全脂奶酪（对照）样品相比，所有样品的水分、pH 值、脂肪分解值（通过酸值评估）和蛋白水解值（pH 4.6 SN/TN%和 NPN/TN%）均显著增加（p<0.05），而总可滴定酸度在成熟的头 40 天内下降，但随后略有增加。含有植物油的白盐水奶酪的感官特性与全脂奶酪样品不同。含有橄榄油和菜籽油（100%脂肪替代）的白盐水奶酪比其他样品获得了更好的感官评分。结果表明，用橄榄油和菜籽油替代乳脂是可行的，这可以生产出一种新的健康功能性白盐水奶酪。
