Development of cheese analogue by substitution of milk fat from vegetable fats

dc.contributor.author	Marapana, R.A.U.J.
dc.contributor.author	Kaluarachchi, C.G.
dc.contributor.author	Kodagoda, K.H.G.K.
dc.contributor.author	Serasinhe, R.T.
dc.date.accessioned	2018-12-05T08:05:11Z
dc.date.available	2018-12-05T08:05:11Z
dc.date.issued	2017-07
dc.identifier.citation	Marapana, R.A.U.J., Kaluarachchi, C.G., Kodagoda, K.H.G.K., Serasinhe, R.T. (2017). "Development of cheese analogue by substitution of milk fat from vegetable fats", International Journal of Food Science and Nutrition, Vol.2 (4), pp. 43-46	en_US
dc.identifier.issn	2455-4898
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/7775
dc.description.abstract	The experiment was conducted to develop a cheese analogue by the incorporation of Corn oil or Palm oil to skim milk while comparing with commercial cheese via sensory/chemical evaluations. Four analogues were produced with 2 oil levels (30g/kg and 50g/kg). Produced analogues showed significant difference for taste and appearance. Highest preference was recorded in 50g/kg Corn oil analogue and selected to compare fatty acid composition with commercial sample. Fat content of selected analogue was lower (19%) than the commercial (39%) sample. Commercial sample contained 74.9% and selected analogue contained 23.3% of saturated fatty acids. Unsaturated fatty acid amounts of samples were 25.1% and 75.5% respectively. Poly unsaturated fatty acid contents of selected analogue was higher (44.3%) than commercial sample (1.9%). It was concluded that cheese could be manufactured successfully from Corn oil incorporation with improvable minor drawbacks as a healthy alternative with essential fatty acids.	en_US
dc.language.iso	en	en_US
dc.publisher	2016 - 2018 International Journal of Food Science and Nutrition	en_US
dc.subject	Cheese analogue, Skim milk, Palm oil, Corn oil	en_US
dc.title	Development of cheese analogue by substitution of milk fat from vegetable fats	en_US
dc.type	Article	en_US