Technology of Manufacturing Reduced-Fat Cheddar Cheese

Abstract

For many consumers the thought of a reduced-fat cheese conjures up notions of a bland cheese with either a firm, rubbery body or a soft, pasty one. But more often than not reduced-fat cheeses are described as having a very undesirable taste as well as the body defects. A quality reduced-fat cheese deteriorates in quality after only a few months of storage. Unfortunately, reduced-fat cheese with such a short shelf-life may be purchased well after body and flavor defects have developed. Although sales of reducedfat cheese have not approached the level that many cheese makers had hoped, interest remains high. Our research project was initiated to determine the manufacturing practices that could lead to desirable body and flavor. We did not start from “ground zero” in as much as there is a considerable base of knowledge about defects in cheese body and flavor. Also, the principles of cheese manufacturing, chemistry and flavor development are constant regardless of the variety or name that is attached to the cheese.