RESUMO
The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p < 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p < 0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p < 0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.
RESUMO
Fortification of Turkish white cheese with selenium and zinc was tested using two different methods: fortification of cheese milk and fortification of brine solution, in which the cheeses were ripened. The recoveries of Se and Zn in cheese curd and the chemical and sensory characteristics of cheese samples were measured. The fortification method affected the composition (total solids, protein, fat and salt) of the experimental cheeses significantly (P < 0.05). The recovery of zinc was a maximum in the method in which the fortifying agents were added into the cheese milk, and corresponded to 87.55%. Selenium recovery was a maximum in the method in which the fortifying agents were added into the brine solution, and corresponded to 70.91%.
