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Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation

Published online by Cambridge University Press:  22 July 2019

Joyce Valle Borges ,
José Augusto de Souza ,
Rafael Fagnani ,
Giselle Nobre Costa  and
Joice Sifuentes dos Santos
Joyce Valle Borges
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
José Augusto de Souza
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Rafael Fagnani
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Giselle Nobre Costa
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
Joice Sifuentes dos Santos*
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados, Universidade Pitágoras Unopar (UNOPAR), Londrina, Brazil
*
Author for correspondence: Joice Sifuentes dos Santos, Email: [email protected]
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Abstract

This research paper aimed to evaluate the role of inulin as a fat replacer on the quality of Frescal sheep milk cheese. Sheep milk and its derivatives are a promising niche in the dairy industry, mainly due to increasing interest of consumers in diversified products. Three Frescal sheep milk cheese formulations, namely whole milk cheese (WMC), semi-skimmed cheese (SSC) and semi-skimmed cheese with 5 g/100 g inulin (SSCI) were prepared. Their composition was evaluated and the feasibility of using inulin as a fat substitute was investigated. SSC and SSCI were considered ‘reduced fat’ or ‘reduced calorie’ products. The addition of inulin to SSCI cheeses yielded textural parameters (firmness, adhesiveness, cohesiveness, and gumminess) with intermediate characteristics between SSC and WMC. All the formulations presented scores higher than 7.6 in sensory analysis. In conclusion, the use of inulin in semi-skimmed sheep cheese allowed the production of cheese with texturizing properties similar to whole milk sheep cheese, enabling the development of a foodstuff with lower caloric content and beneficial characteristics valued by consumers.

Keywords

Ovine milkfructooligosaccharidesreduced caloriesTexture Profile Analysis
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 3 , August 2019 , pp. 368 - 373
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

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