Cheddar cheese manufactured with oil high in omega-3 fatty acids

Document Type

Article

Publication Date

4-20-2007

Abstract

Milk fat is high in saturated fatty acids. Saturated fats contribute to cardiovascular diseases. Omega-3 fatty acids have a beneficial effect on cardiovascular diseases. The objective was to study the effect of gradual replacement of milk fat with oil high in omega-3 fatty acids on the physico-chemical, microbiological and microstructural characteristics of low fat Cheddar cheese. Low fat Cheddar cheese was manufactured with Omega Pure™, an oil high in omega-3 fatty acids, in the following milk fat: Omega Pure™ ratios 100:0; 75:25; 50:50; 25:75 and 0:100. The flavor of the low fat cheese with 0:100 was significantly lower than the other cheeses which were not significantly different from each other. There were no differences in the color, fracture stress and strain, pH, microbial counts, microstructure and body and texture scores among the low fat Cheddar cheeses. Up to 75% of the milk fat can be successfully replaced by Omega-3 fatty acids without altering the characteristics of cheese.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

167

Last Page

170

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