Production and characterization of a swiss cheese-like product from modified vegetable oils |
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Authors: | Liangping Yu Earl G Hammond |
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Affiliation: | (1) Department of Food Science and Human Nutrition, Center for Designing Foods to Improve Nutrition, 2313 Food Sciences Building;(2) Center for Crops Utilization Research, Iowa State University, 50011 Ames, Iowa |
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Abstract: | Seven types of Swiss cheese-like products were made by recombining skim milk with various fat sources: higholeic sunflower
oil (HOSO), milk fat, randomized milk fat, HOSO with commerical short-chain fatty acids (C4−C10) (SCFA) interesterified at 100 and 120% of the levels in the milk fat, HOSO with interesterified milk fat SCFA, and HOSO
with dissolved free SCFA. Sensory, chemical, and physical analyses were conducted to evaluate the flavor and texture of the
cheeses. All cheeses made from HOSO with interesterified SCFA were not significantly different from milk fat controls in typical
Swiss flavor and volatile flavor. HOSO with interesterified SCFA scored significantly higher in these flavors than unmodified
HOSO. Swiss flavor was positively correlated with sweetness (0.805), volatile flavor (0.737), caramelized flavor (0.703),
non-fat solids (0.663), and SCFA (0.639), and negatively correlated with fat (−0.645) and salt (−0.482) content. A linear
regression model was established for typical Swiss flavor that included fat, salt, titratable acidity, and medium- and long-chain
fatty acids as variables (R
2=0.91). Instrumental texture profile analysis indicated no differences among the treatments in texture atributes except cohesiveness.
The production of a good-flavored Swiss cheeselike product from HOSO with interesterified SCFA appears to be commercially
feasible. |
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Keywords: | Cheese flavor cheese texture filled cheese high-oleic sunflower oil Swiss cheese-like product vegetable oil |
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