Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization

Abstract

The effects of concentrated emulsions as a fat replacer in reduced-fat (15% fat) and low-fat (6% fat) Cheddar cheese microstructural and rheological properties were determined. Concentrated emulsions were prepared by adding a fish gelatin–gum arabic mixture at pH 5.0 and 3.6 to olive oil at W:O = 30:70 (w/w). Cheddar cheeses containing the emulsions were produced by adding the emulsions to skim milk after adding starter culture and before renneting and subsequent cheesemaking. Two control cheeses at each fat level were produced with either olive oil or cream. Confocal laser scanning microscopy showed that concentrated emulsions acted as casein matrix breakers by making large pockets of aggregated emulsion droplets. Emulsion-containing cheeses exhibited lower rigidity under compression compared with controls. However, aging and emulsion addition had no significant effect on cheese mechanical spectra.