Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels


Citation

Rojas-Nery E., . and García-Martínez I., . and Totosaus A., . Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels. pp. 606-612. ISSN 22317546

Abstract

In modern food industry concern about saturated fatty acid and cholesterol content in dairy products limit the consumption of these foods for people with health issues. Substitution of milk fat by vegetable oils had been proposed to enhance saturated/unsaturated fat balance in cheese without entailing nutritional disadvantages. In same manner due to their interaction with milk proteins before and during rennet coagulation carrageenans are widely used cheese manufacture. The objective this work was to determinate the effect of emulsified soy oil with carrageenans (kappa iota or lambda) on curd yield whey volume and textural properties of rennet coagulated milk gels. Higher curd yield and less whey volume were obtained when emulsions formulated with kappa-carrageenan (1 and 50 of oil) were employed resulting in softer and less adhesive but more cohesive and resilient curd gels when emulsion was incorporated at 5 in milk systems. Emulsion with carrageenans formed a viscous emulsion that was stable before during and after rennet coagulation being a viable way to replace milk fat in cheese.


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Abstract

In modern food industry concern about saturated fatty acid and cholesterol content in dairy products limit the consumption of these foods for people with health issues. Substitution of milk fat by vegetable oils had been proposed to enhance saturated/unsaturated fat balance in cheese without entailing nutritional disadvantages. In same manner due to their interaction with milk proteins before and during rennet coagulation carrageenans are widely used cheese manufacture. The objective this work was to determinate the effect of emulsified soy oil with carrageenans (kappa iota or lambda) on curd yield whey volume and textural properties of rennet coagulated milk gels. Higher curd yield and less whey volume were obtained when emulsions formulated with kappa-carrageenan (1 and 50 of oil) were employed resulting in softer and less adhesive but more cohesive and resilient curd gels when emulsion was incorporated at 5 in milk systems. Emulsion with carrageenans formed a viscous emulsion that was stable before during and after rennet coagulation being a viable way to replace milk fat in cheese.

Additional Metadata

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Item Type: Article
AGROVOC Term: Emulsions
AGROVOC Term: Vegetable oils
AGROVOC Term: Carrageenans
AGROVOC Term: Rennet
AGROVOC Term: Milk fat
AGROVOC Term: Saturated fatty acids
AGROVOC Term: Unsaturated fatty acids
AGROVOC Term: Cholesterol
AGROVOC Term: Cheese
AGROVOC Term: Texture
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22068

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