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International Journal of Dairy Science

Year: 2017 | Volume: 12 | Issue: 1 | Page No.: 28-40
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Authors

Salah A. Khalifa

Ahmad A. Omar

Ahmad A. Omar

Azza H. Mohamed

Azza H. Mohamed

Keywords

Research Article

The Effect of Substituting Milk Fat by Peanut Oil on the Quality of White Soft Cheese

Salah A. Khalifa, Ahmad A. Omar Ahmad A. Omar's LiveDNA and Azza H. Mohamed Azza H. Mohamed's LiveDNA
Objective: This study was carried out to investigate the effect of using peanut oil extract from peanut seeds (Arachis hypogea L.) variety NC7on the properties of the white soft cheese. Methodology: Quality properties of peanut oil including oxidative stability, characterize and quantitative of tocopherol isomers, antioxidants and the content of free fatty acids was examined before white soft cheese was made by using of fresh skim milk and butter oil 4% (control, C), peanut oil 4% (T1) and addition of two commercial stabilizers to peanut oil cheese, S1 (mono and diglyceride of fatty acids E471 and whey protein powder, 1:1) and S2 (mono and diglyceride of fatty acids E471, guar gum E412, sodium carboxymethyl cellulose E466 and xanthan gum E415, 1:1:1:1). The S1 and S2 stabilizers were added at a ratio of 1% to white soft cheese made by peanut oil as T2 and T3, respectively. Produced cheeses were stored at 5±2°C for three months and examined for chemical analysis, ripening indices, oxidative stability and organoleptic properties. Results: The results showed that using of S1 and S2 as cheese stabilizers decreased the loss of oil in cheese whey comparing with the control treatment as well as the treatment without stabilizer (T1). The fatty acids content of cheeses were varied and the most abundant fatty acids were palmitic acid, stearic acid and myristic acid, which was 35.41, 16.02 and 8.24 %, respectively in control cheese samples (C). These values were higher than the values in treatments T1, T2 and T3, which ranged 10.35-10.56, 4.45-4.98 and 1.16-1.82%, respectively. Conclusion: There were high concentrations of unsaturated fatty acids compared with saturated fatty acids. Oleic acid had a high percentage in cheese containing peanut oil (T1, T2 and T3), which made it more stable for oxidation and recorded high scores for sensory evaluation compared to the control. The use of peanut oil with S1, which containing whey protein powder improved oxidative stability and organoleptic properties of the produced cheese.
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