Abstract
To meet consumer interest in foods with reduced fat or low fat content, 1,257 prepared foods with reduced fat claims were introduced in 1992 in the United States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (Dairy Foods, 1993). In the category of traditional dairy foods, natural cheeses made from whole or partially skimmed milk contain a significant amount of fat, ranging from 20–35%. One of the popular semi-hard varieties of cheese, Cheddar, typically contains 32% fat, and consumer acceptability of this cheese is based on its sensory properties related to color, texture, and flavor. Production of acceptable reduced fat Cheddar cheese poses a challenge, since simple reduction of fat levels and increased heat treatment in cheesemaking to incorporate whey proteins to interact with the casein micelles results in a firm, dry cheese with off flavors (Emmons et al., 1980; Green et al., 1981; Lawrence and Gilles, 1987). The addition of heat gelled whey proteins in processed cheese results in a “grainy” texture due to the incorporation of large whey protein aggregates in the cheese (Kalab et al., 1987; Hill and Smith, 1992).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
Dairy Foods ,1993, Bridging the reduced-fat gap, 94 (2):54.
Bourne, M. C., 1982, “Food texture and viscosity: Concept and measurement,” Academic Press, New York.
Bringe, N. A., and Clark, R. D., 1993, Simplesse®: formation and properties of microparticulated whey protein, in “Science for the Food Industry of the 21st Century, biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives,” M. Yalpani, ed., ATL Press, Mount Prospect, IL.
Creamer, L. K., and Olson, N. F., 1982, Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47:631.
Ernmons, D. B., Kalab, M., Larmond, E., and Lowrie, R. J., 1980, Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and homogenized low-fat milk, J. Text. Studies11:15.
Green M. L., Tung, A., and Hobbs, D. J., 1981, Development of structure and texture in Cheddar cheese, J. Dairy Res. 43:343.
Green M. L., Marshall R. J., and Brooker, B. E., 1985, Instrumental and sensory texture assessment and fracture mechanisms of Cheddar and Cheshire cheeses, J. Text. Studies 16:351.
Hays, D. L., Meyer, G., Snook, R., and Barr, T., 1991, Microparticulated proteins in food products: nutritional and sensory attributes, Inst. Food Technologists Annual Meeting, Dallas, June 1–5, Abstract 355.
Hill, A. R., and Simth, A. K., 1992, Texture and ultrastructure of process cheese spreads made from heat precipitated proteins, Milchwissenschafi 47:71.
Kalab, M., Yung, J., and Yin S. H., 1987, Textural properties and microstructure of process cheese food rework, Food Microstruct. 6:181.
Kosikowski, F. V., 1977, Cheese and fermented milk food, 2nd ed., F. V. Kosikowski and Associates Brooktondale, NY.
Lawrence, R. C., and Gilles, J., 1987, Cheddar cheese and related dry-salted cheese varieties, in “Cheese, Chemistry, Physics and Microbiology,” P. F. Fox, ed., Applied Science Publishers, London and New York.
Luyten, H., 1988, “The rheological and fracture properties of Gouda cheese,” Ph.D. thesis, WageningenAgricultural University, The Netherlands.
Mistry, V. V., and Anderson, D. L., 1993, Composition and microstructure of commercial full-fat and low-fat cheeses, Food Struct 12:259.
Nolan, E. J., Holsinger, V. H., and Shieh, J. J., 1989, Dynamic rheological properties of natural and imitation Mozzarella cheese, J. Text. Studies 20:179.
Morris, V., 1985, Food gels — roles played by polysaccharides, Chern. Ind. (London) 5:159.
Richardson R. K., Robinson, G., Ross-Murphy, S. B., and Todd, S., 1981, Mechanical spectroscopy of filled gelatin gels, Polymer Bull 4:541.
Singer, N. S., Yamamoto, S., and Latella, J., 1988, Protein product base, U. S. Patent No. 4,734,287.
Singer, N. S., and Dunn, J. M., 1990, Protein microparticulation: the principle and the process, J. Amer. College, Nutr. 9:388.
van Vliet, T., 1991, Terminology to be used in cheese rheology, Bull. IDF 268:5.
Visser, J., 1991, Factors affecting the rheological and fracture properties of hard and semi-hard cheese, Bull. IDF 268:49.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1995 Springer Science+Business Media New York
About this chapter
Cite this chapter
Mackey, K.L., Desai, N. (1995). Rheology of Reduced-Fat Cheese Containing a 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_3
Download citation
DOI: https://doi.org/10.1007/978-1-4615-1913-3_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5782-7
Online ISBN: 978-1-4615-1913-3
eBook Packages: Springer Book Archive