Abstract

In many countries several cheese varieties are made with reduced fat content to meet a general wish to decrease fat intake among the population. A cheese may be classified as low-fat only if the fat content is considerably reduced. A demand often expressed is a fat content half or less than that of normal-fat cheese. If the fat content is two-thirds or less of a corresponding normal-fat cheese, it is commonly referred to as a reduced-fat cheese. Decreasing the fat content in cheese has over time been surrounded by many problems that have been successfully overcome for some varieties but not for others. Well-known problems are firm and elastic or doughy texture as well as blend flavour or pronounced bitterness. The firmness and elasticity, likely to be more related to casein breakdown than to fat, may occur even in reduced-fat cheeses with the same moisture in non-fat solids (MNFS) as a normal-fat cheese (Emmons, 1980). In the reduced-fat cheese more protein matrix is present, requiring more effort of cutting or deformation in texture assessment.

Keywords

Biomass Hydrolysis HPLC Citrate Ketone 

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Copyright information

© Chapman & Hall 1997

Authors and Affiliations

  • Y. Ardö

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