Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils.

@article{Achachlouei2013ProductionAC,
  title={Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils.},
  author={Bahram Fathi Achachlouei and Javad Hesari and S Azadmard Damirchi and Sh Peighambardoust and Mohsen Esmaiili and Sadegh Alijani},
  journal={Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
  year={2013},
  volume={19 5},
  pages={389-98}
}
Full-fat cheese usually contains high amounts of saturated fatty acids and cholesterol, which may have negative health effects. In this study, full-fat white brined cheese, as a control sample, and experimental cheeses with olive and canola oils (T1, white brined cheese containing 50% canola oil, T2, white brined cheese containing 50% olive oil, T3, white… CONTINUE READING