Abstract
Health related concerns attributed to the consumption of fat and cholesterol and consumer awareness of foods containing a high amount of fat have created a demand for reduced or no-fat foods. Natural cheeses made from whole milk or partially skimmed milk contain significant amounts of fat ranging from 20 to 35%; typically, Cheddar cheese contains 32% fat. Fat plays an important role in the organoleptic properties and overall acceptability of Cheddar cheese. Reduction in the fat levels of Cheddar cheese results in a firm, more elastic, dry crumbly cheese with less flavor (Emmons et al., 1980; Lawrence and Gilles, 1987). In general, consumer acceptance of reduced fat cheeses will depend on matching the texture and flavor of the cheese with its full fat counterpart.
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Desai, N., Nolting, J. (1995). Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_17
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_17
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