How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

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Physical and sensory measures indicate moderate fat replacement in frozen dairy dessert is feasible using okra gum as a milk-fat ingredient substitute

Journal of the American Dietetic Association ◽

10.1016/j.jada.2004.05.127 ◽

2004 ◽

Vol 104 ◽

pp. 44 ◽

Cited By ~ 13

Author(s):

A.J Costantino ◽

J.E Romanchik-Cerpovicz

Keyword(s):

Milk Fat ◽

Fat Replacement ◽

Okra Gum

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Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.1844 ◽

2004 ◽

Vol 84 (12) ◽

pp. 1599-1605 ◽

Cited By ~ 14

Author(s):

Ana B Martín-Diana ◽

Carolina Janer ◽

Carmen Peláez ◽

Teresa Requena

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Milk Fat ◽

Fat Replacement

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Alteration of Basic Quality Attributes of Set Yogurts as Added Sugar and Milk Fat Reduction

Asian Food Science Journal ◽

10.9734/afsj/2020/v17i130183 ◽

2020 ◽

pp. 24-37

Author(s):

Imanthika Dias ◽

Amanda Sajiwanie ◽

Udaya Rathnayaka

Keyword(s):

Milk Fat ◽

Total Solid ◽

Quality Attributes ◽

Fat Content ◽

Solid Content ◽

Total Solid Content ◽

Added Sugar ◽

Texture Profile ◽

Fermentation Kinetics ◽

Sugar Levels

Fat and sugar-free is a popular health claim for yogurts. However, eliminating these two components may alter the inherent quality attributes of the product. Knowledge of these alteration patterns is vital in the product development process. Present study was designed using general full factorial design, with two factors (and levels) as milk fat (0%, 1.5%, and 3.3%) and added sugar (0%, 3.5%, and 7%) to investigate individual and combined effects of fat and sugar levels on fermentation kinetics, total solid content, instrumental color values, lactic acid bacterial viability, texture profile, and rheology of set yogurt. Milk fat 3.3% and added sugar 7% yogurt was considered as the control. Results showed that fermentation kinetics not largely influenced by fat levels. Fermentation time not significantly differ with the fat/sugar alteration. Total solid content increase with milk fat and added sugar levels. Whiteness (L*) of the yogurt reduces with milk fat content but not significantly affected by added sugar levels. Yogurt bacteria counts were reduced with added sugar and milk fat levels. Full cream low sugar (3.3%, 3.5%) better texture profile over full cream high sugar (3.3%,7%) yogurts. Texture integrity reduces with the reduction of fat content. The consistency index also increased with fat levels. Both milk fat and added sugar have interaction effects on tested quality parameters. Accordingly, the reduction of added sugar and milk fat is favorably influenced some quality attributes of yogurt.

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