Akademik Veri Yönetim Sistemi
Food Science and Nutrition, cilt.13, sa.6, 2025 (SCI-Expanded)
This study used buttermilk-rich milk fat globule membrane content as a fat substitute in reduced-fat cheese samples. With the change in fat content, sensory and textural properties such as texture, flavor, and color, and technological changes in macrostructural, aromatic, and melting properties were comparatively investigated. In cheese samples, hardness and resistance to extension values increased depending on the buttermilk powder content. In sample L (7.5/100 g buttermilk powder), the hardness value increased by 178.04% and the resistance to extension value increased by 681.07% compared to the light control sample (L). However, this change did not affect the brittleness and melting quality. After a long-term ripening process, changes occurred in the composition of volatile aroma compounds, and the compounds with the highest concentrations were determined as hexanoic, octanoic, acetic acid, 2,3-butanone, 1-butanol, 3-methyl, 2-hexadecanol, 2-heptanol, 4-heptanol, 2-propenal, methional, pentanoic acid-methyl ester, and acetic acid-methyl ester. Acetic acid, acetic acid-methyl ester, and 2-propenal compounds were determined in higher amounts in buttermilk powder samples. In the L (7.5/100 g) sample, the acetic acid, 4-heptanol, 2-propenal, and acetic acid methyl ester amounts, respectively, increased by 20.21%, 19.36%, 217.71%, and 54.60% compared to the full-fat control sample (F). While the panelists stated that the sensory overall acceptability was not affected by adding buttermilk powder, the L (7.5/100 g) sample was evaluated as more rigid and less aromatic than the other cheese varieties. In light of the data of this study, it was determined that buttermilk, an important dairy by-product, can be used effectively in cheeses with reduced fat content. This study is valuable in terms of using sustainable additives and green transformation practices for the nutrition of future generations in recent years.