Development of Cheese Analogue using Olive Oil and Lactobacillus Bulgaricus

Abstract

Cheese considered as a well-known dairy product which is manufactured in many varieties according to its texture and flavors. Cheese is formed by coagulation of casein and having high protein contents. Due to increase awareness of modern consumers’ fortification of dairy foods including fresh cheese are in demand. Cheese analogues are made for fulfilling the demand of cheese. Cheese analogues are processed cheese-like product and enriched in nutrients. It is healthy and seems to be attractive when it is rearranged and prepared by using ingredients coming from natural source. Cheese analogue produced from olive oil is used as an alternate of cheese. Olive oil improves cardiovascular risk factors, such as endothelial dysfunction, blood pressure, postprandial hyper-lipidemia, lipid profiles, antithrombotic profiles and oxidative stress. The objective of present study is to develop cheese analogue using olive oil and Lactobacillus bulgaricus. Single step emulsification was done for fat stabilization. L. bulgaricus was isolated from yoghurt. Cheese analogue was subjected to physicochemical, microbiological and sensory analysis. Proximate analysis (moisture, pH, fat contents, ash, total solids and acidity) physicochemical analysis, sensory analysis and rheological analysis were performed. Physiochemical investigation has demonstrated that, with an increase in the olive oil level in cheese, non-significant pH, moisture, fat, total solids, total nitrogen and protein content were considerably influenced by olive oil amounts. Rheological research showed that olive oil quantity has a substantial effect on curd texture. Flavor and overall acceptance were significantly affected by days and concentration. Samples indicate more substantial results and general acceptance compared to other samples treated with minimum olive oil concentrations. The data obtained was analyzed statistically.