Effects of whey protein isolate olive oil pre emulsification on quality and storage stability of buffalo milk cheddar cheese.

Abstract

A consistent blend of cheese made by combining different ingredients is known as processed cheese. Various kinds of natural cheese, butter oil, vegetable oils, emulsifying salts, milk solids, and other dairy or non-dairy substances are among these ingredients. In this study, buffalo milk processed cheddar cheese enhanced with different concentrations (0, 5, 10, and 15% (v/w) of emulsions produced with olive oil and whey protein isolate) was examined for quality, functionality, textural profile, and sensory attributes. The study's conclusions showed that the amounts of total phenolic and flavonoids as well as the anti-oxidative potential of processed cheese were statistically significant (p < 0.05). On the other hand, a drop in fat, protein, ash, and pH was noted, along with a lack of a discernible increase in moisture and acidity. According to the sensory evaluation's findings, Cheddar cheese processed with a 5% emulsion scored higher on flavor, scent, texture/appearance, and overall acceptance tests. Furthermore, the cheese variety with the highest average hardness was this one. In conclusion, the study's results indicate that by enhancing the nutritional makeup and sensory qualities of processed cheeses, their analogs, or spreads, the application of vegetable oils-whey protein isolate emulsion may improve their manufacturing and marketing.