بررسی تولید پنیر سفید کم کلسترول با استفاده از روغن آفتابگردان

The white cheese has high percentage of fat, (saturated and cholesterol) which is not desirable from human health point of view. The aim of this study was to produce low cholesterol white cheese (Feta) by the substitution of milk fat with sunflower oil (S.O) and determine its effects on the chemical, microbial and sensory parameters of the white cheese. For this S.O (1.5, 2.5 and 3.5 percent) and monoglyceried stearat as emulsifier (5percent) were added to the milk containing (0.05, 1 and 2 percent fat). The chemical, microbial and sensory tests were done on the samples. The fatty acids profile and the cholesterol were also determined (GC). The results showed that by addition of the S.O, cholesterol and saturated fatty acids (SFAs) were reduced and the percent of unsaturated fatty acids (USFAs) increased significantly (p<0.05). In cheese samples with 1.5, 2.5 and 3.5 percents of S.O, the amount of cholesterol reduced from 115.1 to 66.2, 29.1 and 18.8 milligrams respectively and the percents of the reduction of SFAs were 43.2, 30.2 and 16.7 milligrams. The amounts of the USFAs increased significantly (p<0.05) in compare with the control. In sensory evaluation tests the samples with 1.5 and 2.5 percents of S.O preferred in acceptance by panels. The samples with 3.5 percent S.O had significant differences (P<0.05) in sensory properties with the other samples. The ratio of 1:2.5 (milk fat: S.O) was the proper substitution ratio which on that the amount of cholesterol and SFAs were reduced about 59 and 75 percents in the samples with the 29.1 and 30.2 milligram cholesterol and SFAs to compare with the control and the percent of USFAs increased from 27.3 to 68.3.