Optimizing plant-based fat replacement in low-fat white cheese: A study on sesame oil integration and its effects on fatty acid profile and mechanical characteristics

The current work aims to investigate the incorporation of sesame oil as a natural fat replacer in manufacturing ultra-filtrated low-fat soft white cheese and its effect on the distribution of fatty acids and texture profile analysis during cold storage. Replacing milk fat with sesame oil at varying concentrations (25, 50, 75, and 100% v/v) significantly improved the nutritive value of the white soft cheese by increasing polyunsaturated fatty acids (PUFAs), particularly linoleic acid (C18:2), and dropping saturated fatty acids (SFAs), predominantly short-chain fatty acids like capric and butyric. This change is supported by the dietary recommendations promoting decreased intake of saturated fatty acids. In addition, sesame oil enhanced the texture profile, particularly chewiness, softness, and springiness, during 28 days of storage, specifically in higher substitution samples (T75 and T100). In conclusion, current findings suggest that sesame oil is a confirming functional ingredient in white soft cheese reformulation, promoting plant-based food sustainability.