Diversity of Vegetable Oils Used in Processed Cheese as Fat Enhancer: A Review on Its Impacts on Texture, Protein Interaction, and Fat Profile
Rischa Amalia Saleha (1*), Lilik Eka Radiati (1), Tri Eko Susilorini (1), Abdul Manab (1), Ria Dewi Andriani (1), Maruahal Hari Gautama Siagian (1), Maria Ekakkartika Putri Marawali (2), Winda Fransisca Saragih (3), Gita Aprini (4) and Imam Ghiffari (1)

a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
b) Faculty of Animal Husbandry, Udayana University, Badung 80361, Indonesia
c) Faculty of Agriculture, Universitas Sumatera Utara, Medan 201555, Indonesia
d) Faculty of Agricultural Technology, IPB University, Bogor 16680, Indonesia

Abstract

Vegetable oil as far enhancer in processed cheese formulations is an important strategy in developing healthier, more sustainable, and economical food products. This study aims to review the effect of substituting various vegetable oils on processed cheese characteristics (texture, protein interactions, and fat profiles). This study also identifies the potential applications of coconut, canola, corn, and sunflower oils in cheese-based food systems. The results show that the physicochemical characteristics of each oil, such as fatty acid content, melting point, and polarity, significantly affect the performance of processed cheese. Coconut oil enhances thermal stability but tends to produce a dense texture, while canola and sunflower oils produce a softer texture and a more elastic protein structure. Corn oil provides a healthy fat profile but is more susceptible to oxidation. Protein interactions also indicate that unsaturated oils support protein matrix homogeneity and saturated oils increase aggregation potential. Meanwhile, the fat profile of cheese changes significantly depending on the type of oil used, impacting the nutritional quality and stability of the final product. This study contributes to the development of vegetable oil-based processed cheese formulations with an integrated scientific approach and opens up opportunities for further exploration of oil blend optimization and emulsion technology.

Keywords: Food science, Milk fat, Milk Protein, Milk product, Saturated fat, Unsaturated fat

Topic: Animal Product Technology