Production and characterization of a swiss cheese‐like product from modified vegetable oils

• Published in: Journal of the American Oil Chemists' Society 2000-09, Vol.77 (9), p.917-924
• Main Authors: Yu, Liangping, Hammond, Earl G.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cheese flavor; cheese texture; Fat industries; filled cheese; Food industries; Fundamental and applied biological sciences. Psychology; Helianthus; high‐oleic sunflower oil; Milk and cheese industries. Ice creams; Swiss cheese‐like product; vegetable oil
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-000-0145-y

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 (R2=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.