Abd El-Fattah,, A. (2006). LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS. Journal of Food and Dairy Sciences, 31(8), 5193-5201. doi: 10.21608/jfds.2006.236855
A. M. Abd El-Fattah,. "LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS". Journal of Food and Dairy Sciences, 31, 8, 2006, 5193-5201. doi: 10.21608/jfds.2006.236855
Abd El-Fattah,, A. (2006). 'LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS', Journal of Food and Dairy Sciences, 31(8), pp. 5193-5201. doi: 10.21608/jfds.2006.236855
Abd El-Fattah,, A. LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS. Journal of Food and Dairy Sciences, 2006; 31(8): 5193-5201. doi: 10.21608/jfds.2006.236855
LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS
Dairy Science and Technology Department, Faculty of Agriculture, Cairo University.
Abstract
Ultrafiltered white soft cheese containing different vegetable oils was made
from buffaloes skim milk retentate homogenized with palm, palm kernel, coconut,
shortening and sunflower oils. Control was made by homogenized retentate with
buffalo butter oil. Also, three different commercially produced ultrafiltered white soft
cheese-containing vegetable oils were procured from Egyptian dairies- Fat was
extracted from cheese and analyzed for peroxide value (P.V), thiobarbituric acid
(TBA) and acid value (AV). Total volatile fatty acids (TVFA) and organoleptic
properties of cheeses were assessed during storage at 721°C for 3 months-
Coconut oil containing cheese showed the highest lipolysis compared to
other cheeses. Its TVFA and AV were 3.8_1& 0.34; 5-49 8. 0-67; 13.11 & 1.34 and
23.25 & 3.04 when fresh,1,2 and 3 months old, respectively. Sunflower oil containing
cheese showed the highest oxidation compared to other cheeses. Its RV and TBA
values were 6.23 8- 0.017; 9.67 & 0.031; 15.41 8- 0.051 and 26-78 & 0103 when
fresh,1,2 and 3 months old, respectively- Palm kernel oil containing cheese showed
the lowest lipolysis and oxidation as it had significantly low values for TVFA, AV, RV
and TBA compared to other cheeses. Commercial cheese samples showed similar
trends of variations but with lower values for TVFA, AV and TBA and higher values
for RV than experimental cheeses. Organoleptically, oily flavour was observed in
fresh vegetable oil cheeses especially on the use of sunflower oil- During storage, oily
flavour was reduced in all vegetable oil cheese samples except for sunflower oil
cheese where oily flavour persisted all through storage.
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