Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream

• Published in: Food science & technology 2013-03, Vol.50 (2), p.503-510
• Main Authors: Karaman, Ayse Demet, Akalın, Ayse Sibel
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; casein; cheese industry; cream; fat globules; fatty acid composition; flavor; Food industries; free fatty acids; Fundamental and applied biological sciences. Psychology; hardness; homogenization; Homogenization cream; low fat cheeses; Microstructure; Milk and cheese industries. Ice creams; milk fat; odors; Reduced fat; storage time; Texture; total solids; White cheese; white cheeses
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.08.017

The effects of cream homogenization on the biochemical, textural, sensory and microstructural characteristics of reduced and low fat Turkish white cheeses were analyzed over a 90d storage period. The total solids content, milk fat, salt and free fatty acid concentration all increased in the reduced and low fat cheeses made from homogenized cream relative to controls. Additionally, hardness was significantly lower in the cheeses obtained from homogenization, despite gradually decreasing in all the samples during storage. Micrograph analyses revealed a protein matrix in the control cheeses that was compact with a small number of unevenly dispersed fat globules. In contrast, the micrographs of cheeses from the homogenized treatment group revealed a larger number of fat particles dispersed in the casein matrix. Cheeses with homogenized cream had improved flavor, odor, texture and appearance. Generally, the data obtained from this study demonstrate that cream homogenization pre-processing improves the quality characteristics of reduced and low-fat Turkish white cheeses. This finding is important for the cheese industry owing to the great demand for reduced-fat dairy items by the consumer. Our data suggests that employing a process using homogenized cream would eliminate many undesirable textural qualities commonly found in lower-fat cheeses. ► Some characteristics of reduced and low fat Turkish white cheese were carried out. ► Using homogenized cream increased the dry matter and salt by raising the milk fat. ► Cream homogenization led to a soft and smooth body and texture. ► Generally cream homogenization improves the quality characteristics of cheeses. ► Our data can be more readily transferred and immediately used in a working plant.