Effect of Milk Fat Replacement with Sunflower, Corn, and Olive Oils on the Physicochemical, Microbiological, Energy, and Sensory Properties of Sudanese Braided Cheese

Abstract

Background: Rising consumer demand for reduced-fat, lower-calorie dairy products has intensified interest in replacing milk fat with vegetable oils that simultaneously maintain nutritional quality and sensory acceptance. This study investigated the influence of partial replacement of milk fat with sunflower (SO), corn (CO) and olive (OO) oils on the physicochemical, microbiological and sensory attributes of Sudanese braided cheese, with a further aim of quantifying the associated reduction in energy content.

Methods: Full-fat cow milk was separated and skimmed milk was reconstituted with 2, 3 or 4 % (w/w) SO, CO or OO; an emulsifier (0.5 % Lacta 815) and standard starter culture were added. Cheeses were procedure and analysed in triplicate for moisture, protein, fat, ash, acidity, total soluble solids (TSS), energy value, total bacterial count, yeast/mould and sensory properties using standard AOAC and ISO methods. Data were subjected to one-way ANOVA (SAS 8.1) and means separated by Fisher’s LSD (P ≤ 0.05).

Results: Vegetable-oil cheeses exhibited significantly lower fat (24 → 9–15 %) and acidity (1.20 → 0.40–0.72 %) but higher ash, TSS and protein than full-fat control (P < 0.05). Calculated energy value dropped from 295 kcal 100 g⁻¹ (control) to 215 kcal 100 g⁻¹ (2 % OO), achieving the FAO/WHO threshold for “reduced-energy” dairy (≥ 25 % reduction). Total bacterial counts were generally lower in treated samples, while yeasts and moulds remained undetected. Sensory panellists awarded the highest flavour, colour and overall-acceptance scores to 2 % OO cheese (P < 0.05).

Conclusion: Incorporation of 2 % olive oil yields Sudanese braided cheese with 27 % less energy, superior protein content and acceptable sensory quality, offering a cost-effective, consumer-friendly alternative to traditional full-fat cheese.