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Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk
Author(s) -
Akin Musa Serdar,
Kirmaci Zuhal
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12164
Subject(s) - food science , chemistry , fat substitute , sensory system , whole milk , biology , neuroscience
In this study, low‐fat Beyaz pickled cheeses were produced from ewe's milk using a protein‐based fat replacer (1.0% w/w Simplesse ® ), a carbohydrate‐based fat replacer (0.5% w/w Maltrin ® ) and a blend of both (0.5% w/w Simplesse ® + 0.25% w/w Maltrin ® ). The chemical, textural and sensory properties of cheeses were examined during storage for 60 days. The use of fat replacers affected chemical (except pH and acidity), textural and sensory properties of the cheeses. The cheeses produced with Simplesse ® (Sample B) were similar to full‐fat cheese and had the highest sensory scores.