Volume 8, Issue 33 (2011)
FSCT 2011, 8(33): 91-99 |
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Effect of milk fat replacement by vegetable oils on the physicochemical properties of pizza processed cheese. FSCT 2011; 8 (33) :91-99
URL: http://fsct.modares.ac.ir/article-7-9202-en.html
URL: http://fsct.modares.ac.ir/article-7-9202-en.html
Abstract: (4626 Views)
In this study, the effect of using palm and corn oils as a partial or whole Substitution of milk fat (0, 33, 50, 66, and 100%) on the physical and chemical properties of pizza processed cheese was investigated. No significant effect was found on the meltability and strechability of pizza cheese made by different oil sources, whereas, oiling off, iodine number as well as saponification number were significantly affected by the type of oil used in the formulation of pizza cheese (p<0.05). The high correlation (-0.717) between the oiling off and saponification number enable us to use the later as a diagnostic element to distinguish pizza cheeses made by vegetable oil sources as a replacement of milk fat which is illegal in some countries as well as Iran.
Received: 2009/05/28 | Accepted: 2009/09/29 | Published: 2011/12/28
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