14A-42 |
Microstructure and texture of Cheddar cheese manufactured with health beneficial lipids |
K. ARYANA, Dept. of Dairy Science, Louisiana State Univ. Agricultural Center, 115 Dairy Science Bldg., Baton Rouge, LA 70803-4400 Milk fat is high in saturated fatty acids. Saturated fats contribute to gradual blockage of the arteries reducing blood flow through them. The w3 fatty acids have beneficial effects on cardiovascular diseases by lowering cholesterol and triglycerides, lowering blood viscosity and decreasing blood pressure. Omega PureTM is a good source of w3 fatty acids. BenecolŪ is a cholesterol reducing spread. Replacing the milk fat in Cheddar cheese with health beneficial lipids could improve the consumer appeal and the demand for the product. The objectives were to study the impact of a gradual replacement of milk fat by Omega PureTM and BenecolŪ on the microstructure and texture of Cheddar cheese. Cheddar cheese was manufactured by replacing milk fat with Omega PureTM and BenecolŪ in the following ratios; milk fat : Omega PureTM / BenecolŪ 100:0; 75:25; 50:50; 25:75; 0:100. Microstructure was studied by Transmission and Scanning electron microscopy using published methods. Texture was studied using a TA.XT plus Texture analyzer fitted with a 30 Kg load cell. A compression platen probe was used at a speed of 2 mm / sec. The protein matrix of the cheese appeared to be undulated and rippled in the treated samples compared to smooth in the control. The spaces occupied by the health beneficial lipids appeared to be irregular compared to spherical in the control. The stresses for the Cheddar cheeses made using the following ratios of milk fat : Omega PureTM 100:0; 75:25; 50:50; 25:75; 0:100 were 0.006, 0.015, 0.02, 0.03, 0.031 Kg/mm2 respectively. The stresses using milk fat : BenecolŪ at the above ratios were 0.006, 0.014, 0.022, 0.035, 0.04 Kg/ mm2 respectively. Use of health beneficial lipids impacted the microstructure and texture of Cheddar cheese. Use of increased amounts of health beneficial lipids in Cheddar cheese should be done with caution because they result in a harder product.
Session 14A, Dairy Foods: General developments in dairy technology I
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