Impact of milk fat globule replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties, and lipid oxidation of fresh soft rennet cheese

Impact of milk fat globule replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties, and lipid oxidation of fresh soft rennet cheese

ABSTRACT: The objective of the study was to improve the nutritional quality of fresh soft rennet cheese by replacing milk fat with canola oil. The structure matrices of soft rennet cheese with 50% and 100% milk fat replacement by canola oil were designed, resulting in an analog 50% and 100%, respect...

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Bibliographic Details
Main Authors: M.M. Kasprzak, D. Najgebauer-Lejko, A. Pluta-Kubica, K. Turek, J. Domagała, T.P. Czaja
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Journal of Dairy Science
Subjects:
rennet cheese
analog
emulsion
nutritional value
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030225004308
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