Evaluation of reduced-fat white cheese properties containing a concentrated emulsion stabilized with basil seed gum...

This study aimed to develop reduced-fat cheese using a concentrated grape seed oil (GSO) emulsion stabilized with basil seed gum (BSG). The effects of replacing milk fat with concentrated emulsion at various levels (0 %, 25 %, 50 %, and 75 %) during storage times at 6 ± 2 °C on chemical composition, proteolysis, lipolysis, oxidation, antioxidant properties, and fatty acid was investigated. The results showed that replacing emulsion in cheese resulted in a lower increase in acidity throughout storage. A reduction in fat content and an increase in moisture were observed in emulsion cheeses compared to untreated cheese. The lowest levels of proteolysis was found in the sample containing 75 % emulsion, respectively. Increasing the storage time increased the fat-soluble acid value of all cheeses. The peroxide value (PV) of the cheese samples was estimated to be 1.78-4.64 mEq kg^-1, suggesting a low oxidation rate. The antioxidant activity of cheeses containing emulsions was assessed as high value due to the presence of GSO. Gas chromatography results confirmed that the dominant fatty acids in the control sample and the cheese containing the emulsion were palmitic acid and linoleic acid, respectively. The highest sensory score was observed for cheese containing 25 % emulsion. Overall, it can be deduced that the use of concentrated emulsion in reduced-fat cheese can control proteolysis, lipolysis, and oxidation.