Mljekarstvo (Jan 2024)

The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips

  • Zehra Albay,
  • Gülsüm Akçay,
  • Gizem Taplak,
  • Bedia Şimşek

DOI
https://doi.org/10.15567/mljekarstvo.2024.0404
Journal volume & issue
Vol. 74, no. 4
pp. 285 – 295

Abstract

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In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p<0.05), and had better sensory properties. 3-Methylbutanal, pyruvaldehyde, and 2-heptanone were more dominant in full-fat and half-fat chips, while 3-methylbutanal, acetic acid, and carbon disulfide were more dominant in non-fat chips. Cheese’s texture, colour, and general acceptability were negatively affected by lowering of chips fat content. When the fat content needs to be reduced, it can be suggested to manufacture half-fat chips with better levels of acceptability.

Keywords