Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese
This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2021-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/394892 |
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| author | Erhan Sulejmani Lavdrim Beqiri Riste Popeski-Dimovski |
| author_facet | Erhan Sulejmani Lavdrim Beqiri Riste Popeski-Dimovski |
| author_sort | Erhan Sulejmani |
| collection | DOAJ |
| description | This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples. |
| format | Article |
| id | doaj-art-041f71db4c0147e1a6015e2991dfe54c |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-041f71db4c0147e1a6015e2991dfe54c2025-08-20T01:59:16ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252021-01-017112534Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheeseErhan Sulejmani0Lavdrim Beqiri1Riste Popeski-Dimovski2University of Tetova, Department of Food Technology, 1200, Tetovo, North MacedoniaUniversity of Tetova, Department of Food Technology, 1200, Tetovo, North MacedoniaSs. Cyril and Methodius University, Faculty of Natural Sciences and Mathematics, 1000, Skopje, North MacedoniaThis study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.https://hrcak.srce.hr/file/394892white brined cheeselipolysistexture profilecoloursensory evaluation |
| spellingShingle | Erhan Sulejmani Lavdrim Beqiri Riste Popeski-Dimovski Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese Mljekarstvo white brined cheese lipolysis texture profile colour sensory evaluation |
| title | Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese |
| title_full | Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese |
| title_fullStr | Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese |
| title_full_unstemmed | Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese |
| title_short | Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese |
| title_sort | effect of vegetable fat on the texture colour and sensory properties of macedonian white brined cheese |
| topic | white brined cheese lipolysis texture profile colour sensory evaluation |
| url | https://hrcak.srce.hr/file/394892 |
| work_keys_str_mv | AT erhansulejmani effectofvegetablefatonthetexturecolourandsensorypropertiesofmacedonianwhitebrinedcheese AT lavdrimbeqiri effectofvegetablefatonthetexturecolourandsensorypropertiesofmacedonianwhitebrinedcheese AT ristepopeskidimovski effectofvegetablefatonthetexturecolourandsensorypropertiesofmacedonianwhitebrinedcheese |