Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat

A control white fresh cheese was prepared from milk containing 24 g milk fat (MF) L−1, and nine white fresh cheese-like products were made by partial or complete substitution of milk fat by whey protein concentrate (WPC) and/or canola oil (CO) emulsified with an emulsifiers blend (EB) made of polyoxyethylene sorbitan monostearate (P), sorbitan monostearate (S) and glycerol monostearate (G) in 0.5:0.2:0.3 ratio. The textural characteristics and microstructure of the cheeses were assessed by Instrumental Texture Profile Analysis and Scanning Electron Microscopy. Polynomial models were obtained that estimated the composition and texture characteristics of the cheeses as function of the MF, EB (indirectly CO) and WPC concentrations in the cheese milk. CO incorporation promoted an open microstructure in the cheese, while WPC favoured a close and compact network made of short linking strands of milk proteins.MF, EB and WPC contributed positively to all the textural characteristics of the cheeses.