Manufacture of Functional and Low- Fat Iranian White Brined Cheese with Fat Replacementby Walnut or Linseed Powders
Fathi Achachlouei. B1*, J. Hesari2, S. Azadmard Damirchi2, S.H. Peighambardoust2, M. Esmaiili3
1University of Mohaghegh Ardabili, Faculty of Agriculture, Iran, 2University of Tabriz, Department of  Food Science and Technology, Iran; 3Urmia University, Department of Food Science and Technology, Iran. Corresponding Author E-mail address: Bahram1356@yahoo.com & b_fathi@uma.ac.ir

Consumers’ demand for safe and healthy food has led to the development of a number of low-fat and fat-free cheeses, but they have problems with undesirable flavor, texture and sensorial properties. In this study, low-fat white brined cheeses were made from bovine skim milk with walnut (5, 10 or 15% w/w of curd) or linseed (1, 2 or 3% w/w of curd) powders added before final pressing; a full-fat cheese (FFC) was produced as a control. Physicochemical properties, total fatty acids, free fatty acids (as an index of lipolysis), instrumental texture profile analysis (TPA) and sensorial properties were determined during 80 days of storage at intervals of 20 days. Results showed that white brined cheeses containing walnut or linseed powders had significantly (P<0.05) lower amounts of saturated fatty acids and higher levels of unsaturated fatty acids compared to FFC control. Most free fatty acids were also significantly (P<0.05) different between FFC and white brined cheeses containing walnut or linseed powders. TPA indicated no differences (P>0.05) between the treatments in texture attributes except hardness wassignificantly (P<0.05) lower in the control sample than in the other samples and cohesiveness was significantly (P<0.05) higher in the control sample than in the cheese containing linseed powders while gumminess was significantly (P<0.05) lower in the control sample than in the other samples. Also sensory properties of experimental cheeses were different to the control sample; the cheese made with 15% walnut powder or 1% linseed powder was more acceptable than the control. 
Keyword: White Brined Cheese, Walnut, Linseed, Unsaturated fatty acids