Abstract
Over the last decade, low-fat and reduced fat versions of natural and processed cheeses have been developed to meet consumer demand for more health conscious foods (Bruhn et al., 1992). The challenge to the cheese industry presented by this demand is to develop good quality, low-fat cheese products with the sensory and rheological properties of full fat counterparts. The difficulties involved in meeting this challenge are not trivial. A hard cheese such as Cheddar must contain as much as 50% fat in dry matter whereas the low-fat and fat-free conterparts contain significantly reduced levels of fat; for example, low-fat cheeses containing reduced fat levels ranging from a reduction of 33% to fat free have been studied by Mistry and Anderson (1993). Fat reduction can be accomplished by careful manipulation of process parameters as well as the addition of protein and carbohydrate-based fat substitutes and mimetics. As consumer interest in low-fat cheeses increases, the structural role of fat mimetics and substitutes has become more important as their use has become more widespread in commercial products.
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Armbruster, B.L., Chastain, S., Desai, N. (1995). Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics in Reduced Fat Cheese. 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_16
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