Grasas y Aceites, Vol 62, No 3 (2011)

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

N. Dinkçi
Ege University Faculty of Agriculture Department of Dairy Technology, Turkey

H. Kesenkaş
Ege University Faculty of Agriculture Department of Dairy Technology, Turkey

A. K. Seçkin
Celal Bayar University Faculty of Engineering Department of Food Engineering, Turkey

Ö. Kınık
Ege University Faculty of Agriculture Department of Dairy Technology, Turkey

S. Gönç
Ege University Faculty of Agriculture Department of Dairy Technology, Turkey


The 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 affecte d by the vegetable fat blend.


Colour; Kashar cheese; Scanning electron microscope; Texture profile analysis; Vegetable fat

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