Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk

The aim of this study was to evaluate the effect of the replacement of fat with long-chain inulin on textural and microstructural properties of a fresh caprine milk cheese. All the samples contained the same level of total solids (about 22%, w/w) and substitution of fat with inulin at levels from 2% to 7%. Penetrometry parameters were affected by the levels of replacement of fat with inulin; samples containing inulin were characterised by lower values of compressive force, stiffness, viscosity and adhesiveness (except for the sample with 2% fat substitution). Scanning electron microscopy (SEM) images showed that the positioning of inulin within the gel interrupted the casein/fat network. In conclusion, the rheological results were dependent on the arrangement of inulin within the protein/fat network and, in particular, as shown by SEM images, on the aggregation of inulin during cheese-making.