Physicochemical, rheological, sensory properties and shelf life of processed cheese analogue prepared with oleogel sesame oil and mono- and di-glyceride (E471).

Analog processed cheeses are cheese-like products with diverse compositions and functional properties that are produced by replacing milk components with non-milk components. The aim of the study was to investigate physicochemical, rheological and sensory properties of cheeses and oleogels. The results showed; that increasing the concentration of Mono and di-glyceride increased the oil binding capacity and improved the characteristics of the oleogel texture and stable during storage, especially in terms of oxidative. The concentration of gelator, with attention to increasing the storage modulus (G') and the loss modulus (G'') important role in formation of the network structure. The use of oleogel in the processed cheese analogue formulation increased the oil binding capacity of the samples and decreased the meltability of the samples. The storage time in the refrigerator temperature did not have a significant effect on the measurement parameters. The samples of cheeses prepared with oleogel were more stable in terms of physicochemical than the control sample.