title: Use of corn oil in the production of Turkish white cheese.
abstract: 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.
authors.affiliation: Department of Food Engineering, Pamukkale University, 20070 Kinikli, Denizli, Turkey.
authors.forename: Seher
authors.initials: S
authors.lastname: Arslan
authors.affiliation: Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
authors.forename: Ali
authors.initials: A
authors.lastname: Topcu
authors.affiliation: Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
authors.forename: Ilbilge
authors.initials: I
authors.lastname: Saldamli
authors.affiliation: Department of Nutrition and Dietetic, Hacettepe University, 06100 Sıhhiye, Ankara, Turkey.
authors.forename: Gülden
authors.initials: G
authors.lastname: Koksal
keywords: Cholesterol; Corn oil; Fatty acid composition; Textural properties; White cheese