Physicochemical, sensory properties and proteolysis index of produced cheese by replacement of milk fat with hazelnut oils

Hazelnut nutritionally is considered due to containing much oil content, essential fatty acids, phytosterols, antioxidants and minerals. Full-fat dairy products have negative health effects because of its high proportion of cholesterol and saturated fatty acids. In this study, milk fat was substituted with hazelnut oil at levels of 50% and 100% w/w to produce functional cheese; full-fat cheese (FFC) was also made as a control sample to comparison with the cheese samples. Physicochemical properties, proteolysis index and sensorial properties were determined during 80 days of cheese ripening. Results showed that white brined cheeses containing hazelnut oil had significantly (P<0.05) higher amounts of moisture and pH compared to FFC control especially at the end of ripening time. Moreover, proteolysis index increased significantly (P<0.05) in all samples during cheese ripening. In general, cheeses substituted with hazelnut oil at levels of 100% had significantly (P<0.05) higher amounts of pH4.6SN/TN % at the end of ripening period (80th day). NPN/TN% was also significantly (P<0.05) different between FFC and experimental cheeses at the 80th day of cheese ripening time. Furthermore, the results of sensory properties showed that cheese substituted with hazelnut oil at levels of 100% had more overall acceptability score than the other samples at the end of cheese ripening time.