26Fat globules interspersed in the protein network have a major role in cream cheese texture 27 that greatly impacts on its consumer acceptability. This study investigated the effects of fat 28 content on the lubrication, rheological, and structural characteristics of cream cheeses 29 manufactured with 0.5, 5.5 or 11.6% (w/w) fat content. All three cheese samples showed 30 viscoelastic, non-Newtonian and shear thinning behaviour. The fat contents were shown to 31 affect tribological behaviour and their high-speed regimes correlated well with the bulk 32 rheology (viscosity). The low-fat content was associated with higher friction, firmer texture 33 and reduced spreadability of the cream cheese, due to fewer fat globules being interspersed in 34 the protein matrix, which was confirmed from confocal images.Cream cheese is an unripened cheese made from cream, or a mixture of cream and 40 milk, by acidification with a mesophilic culture and rennet as a coagulant. Cream cheese is 41 rich in fat and milk proteins, i.e., caseins and whey proteins (Phadungath, 2005). FDA42 regulations require that cream cheese should have a minimum of 33% fat and a maximum of 43 55% moisture content (FDA, 2015). Traditional cream cheese is characterised by a soft, 44 creamy and spreadable texture, smooth consistency, white to slightly yellow in colour, and a 45 mildly acidic taste with a diacetyl flavour. It is commonly consumed as a spread or a dip.46The texture of cream cheese is an important factor in its acceptability by consumers and it is 47 expected to be rich, smooth and free from lumps and grittiness; attributes to which the high-48 fat content contributes. 49 However, current trends are shifting towards low-fat products, because of the 50 association of high-fat with lifestyle-related disorders, particularly hypercholesterolaemia. 51This has prompted food companies to produce low-fat cream cheese, but low-fat foods 52 generally lack the mouthfeel and flavour associated with their traditional higher fat 53 counterparts, as fat content strongly influences the overall sensory characteristics of the final 54 product. Consequently, the food industry is facing a big challenge in satisfying consumer 55 demand for healthy foods with taste, texture and aroma similar to that of the high-fat product. 56Texture is based on a group of physical properties that originate from the structure of 57 food and the way its constituents interact (Pereira, Gomes, & Malcata, 2009). Cream cheese 58 structure has a continuous protein gel network (composed of protein, water, and dissolved 59 solids), disrupted with interspersed fat globules. Cream cheese texture is influenced by 60 processing conditions such as homogenisation, pH, temperature of heat treatment after 61 fermentation, basic composition (mainly the proportion of protein and fat content), moisture 62 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT content, and the addition of salt or hydrocolloids. Brighenti, Govindasamy-Lucey, Lim, 63 Nelson, and Lucey (2008) studied the oral perc...

Reducing the fat content, impacts the quality characteristics of low-fat cream cheese. This research showed a novel way to incorporate β-glucan and phytosterols as fat replacers and functional ingredients in cream cheese formulation that improves its textural and lubrication properties. In addition, this article discusses the effect of β-glucan and phytosterols used both individually and in combination on the particle size, microstructural and rheological characteristics of functional cream cheese and compares them against commercial product. The potential use of β-glucan and phytosterols as fat replacers in low-fat cream cheese will be useful for the industries to develop functional cream cheese that meets consumers demand.

The role of the homogenisation pressure of cheese milk (0, 25, 100 MPa) and high‐shear mixing of cheese curd at different speeds (750, 1500, and 3000 r.p.m.) and times (2 and 4 min) in improving the texture of medium‐fat cream cheese was investigated independently. Homogenisation resulted in small fat globules and firmer texture, while increasing speed and mixing times resulted in a decrease in curd particle size and an increase in the spreadability of the cheese. All curd samples from both the trials exhibited shear‐thinning behaviour. Unhomogenised milk and high‐shear mixing of the curd showed a low coefficient of friction (better lubrication property).