Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute

Desai, Nitin; J, Nolting

doi:10.1007/978-1-4615-1913-3_17

Cited by 14 publications

(13 citation statements)

References 8 publications

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“…Various additives have been investigated as fat replacers, or fat mimetics, in low‐fat and reduced‐fat cheeses. These include protein microparticles in cheddar cheese (Lucey and Gorry 1993; Desai and Nolting 1995; Drake and others 1996a, 1996b; Fenelon and Guinee 1997; Aryana and Haque 2001; Haque and others 2007) and mozzarella cheese (McMahon 1995; McMahon and others 1996; McMahon and Oberg 2000) and polysaccharide particles derived from starch and cellulose (Bullens and others 1994; Drake and others 1996a, 1996b; McMahon and others 1996; Aryana and Haque 2001; Haque and others 2007). Fat replacers have also been used in making lower‐fat versions of kashar cheese (Koca and Metin 2004; Sahan and others 2008), white‐brined cheese (Romeih and others 2002; Kavas and others 2004), feta cheese (Sipahioglu and others 1999), and Domiati cheese (El‐Sheikh and others 2001; Kebary and others 2006).…”

Section: Manufacture Of Lower‐fat Natural Cheesementioning

confidence: 99%

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Johnson¹,

Kapoor²,

McMahon³

et al. 2009

Comp Rev Food Sci Food Safe

176

151

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The various types of cheese are nutrient-dense foods that are good sources of calcium, phosphorus, and protein. They are also important ingredients in many highly consumed foods such as pizza, cheeseburgers, and sauces. However, they are also perceived as being high in fat and sodium. Consumers have indicated that they would like to continue utilizing cheese in their diet but would prefer to have lower-fat and lower-sodium products. Fat and salt are important elements in the flavor, texture, food safety, and overall acceptability of cheese. Alternatives to fat and salt are being investigated but have not been found to be acceptable, especially in those products that meet the FDA's definition of low-fat and/or low-sodium. This review is primarily a report on the current status of research to develop desirable cheeses with low-fat and/or low-sodium, their regulatory and labeling status, consumer acceptability, and challenges for further efforts.

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Section: Manufacture Of Lower‐fat Natural Cheesementioning

confidence: 99%

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Johnson¹,

Kapoor²,

McMahon³

et al. 2009

Comp Rev Food Sci Food Safe

176

151

View full text Add to dashboard Cite

show abstract

“…Besides ripening, in analogy to plastics engineering various strategies have been tested to weaken the para ‐casein network structure of fat‐reduced cheese for example using fat replacers being either carbohydrate‐, for example Novagel™, Stellar™, or protein‐based, for example Simplesse ® , Dairy‐Lo ® (Banks ). Microparticulated whey proteins, for example Simplesse ® , are considered as a noninteracting filler system (Desai and Nolting ) and have been shown to be inertly entrapped into the para ‐casein network (Steffl et al . ; Schenkel et al .…”

Section: Introductionmentioning

confidence: 99%

The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda

Schenkel

Samudrala

Hinrichs

2013

Int J of Dairy Tech

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The effect of added microparticulated whey protein (Simplesse â ) on textural and thermophysical properties of fat-reduced semihard cheese type Gouda was investigated. Full-fat, reduced-fat and low-fat cheeses were manufactured of comparable moisture content, each made of control milk and milk systems containing 1% Simplesse â , respectively. Whey protein particles improved textural properties of reduced-fat and low-fat cheese. Meltability and flowability were significantly enhanced by an increased fat level, Simplesse â addition and ripening time. The results emphasise the role of microparticulated whey proteins acting as an inert filler within the composite cheese matrix and allow textural and thermophysical properties of fat-reduced cheeses to be adjusted towards cheese with higher fat content.

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“…Microparticulated whey proteins (produced by microparticulation of whey protein concentrate under conditions of heat and shear) act as a non-interacting filler in the cheese matrix and can mimic the structural properties of fat [91] and may be used in manufacture of low-fat cheese [29]. Lucey and Gorry [89] reported that a commercial microparticulated milk protein had little effect on rennet coagulation; however, Fenelon and Guinee [34] and Guinee et al [49] reported impaired rennet coagulation properties, with lower curd-firming rates and curd firmness after a fixed renneting time, possibly due to the denatured protein content or dilution of the casein, i.e., the active gel forming component.…”

Section: Standardisation Of Cheese-milk By Protein Additionmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute

Cited by 14 publications

References 8 publications

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda

Pre-treatment of cheese milk: principles and developments

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