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IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

https://doi.org/10.21323/2618-9771-2020-3-2-29-34

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Abstract

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.

About the Authors

О. V. Lepilkina
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Olga V. Lepilkina — doctor of technical sciences, сhief researcher of research, head of the Department of Physical Chemistry.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-965-51-61



V. A. Mordvinova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Valentina A. Mordvinova — сandidate of technical sciences, leading researcher, head of research on cheese making technology and whey processing.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-915-970-36-38



E. V. Topnikova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Elena.V. Topnikova — doctor of technical sciences, director.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-666-93-93



I. L. Ostroukhova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Irina L. Ostroukhova — сandidate of technical sciences, leading research scientist.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: + 7-910-972-91-22



E. S. Danilova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Ekaterina S. Danilova — junior researcher of research, Department of Buttermaking.

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19.

Tel.: +7-960-527-61-48



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For citation:


Lepilkina О.V., Mordvinova V.A., Topnikova E.V., Ostroukhova I.L., Danilova E.S. IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE. Food systems. 2020;3(2):29-34. https://doi.org/10.21323/2618-9771-2020-3-2-29-34

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