Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

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dc.contributor.authorDinkçi, N
dc.contributor.authorKesenkas, H
dc.contributor.authorSeçkin, AK
dc.contributor.authorKinik, Ö
dc.contributor.authorGönç, S
dc.date.accessioned2024-07-18T12:00:34Z
dc.date.available2024-07-18T12:00:34Z
dc.description.abstractThe possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend.
dc.identifier.issn0017-3495
dc.identifier.other1988-4214
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/7802
dc.language.isoEnglish
dc.publisherCONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC
dc.subjectWHEY-PROTEIN CONCENTRATE
dc.subjectTO-MOISTURE RATIO
dc.subjectPROCESSED CHEESE
dc.subjectCHEDDAR CHEESE
dc.subjectORGANIC-ACIDS
dc.subjectANALOGS
dc.subjectRHEOLOGY
dc.subjectMILK
dc.subjectREPLACEMENT
dc.subjectATTRIBUTES
dc.titleInfluence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese
dc.typeArticle

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