Physicochemical and sensory characterization of vegetable fat pressed cheese

Alexandra Maria Mocan, Iulia Cârlea, Ariana Bianca Velciov, Laura Rădulescu

Volume 30, Issue 4;
Pages: 385-390; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract

At the basis of this experimental study is the process of obtaining vegetable fat pressed cheese and the physicochemical and sensory characterization of this product. The vegetable fat pressed cheese belongs to the category of scalded cheeses, created by partial or total replacement of animal fats in milk with vegetable fats. Thus, a more affordable product was obtained from a financial point of view, due to the low costs of vegetable fats, compared to animal fats. The non-hydrogenated palm oil used contributes to the texture and stability of the product, ensures the semi-hard consistency and uniform melting of the cheese. The cheese samples were analyzed from a sensorial and physicochemical point of view (determination of moisture, fat content, sodium chloride content and acidity) at different ripening time intervals, following the characteristics and their inclusion in the parameters of standard quality for cheeses.