Abstract
Abstract Quality of Cremoso Argentino low fat soft cheese with elevated final moisture level or containing a fat replacer was studied. Cheeses were made on pilot plant scale, with a high final moisture level and with and without the addition of the fat replacer, Dairy-Lo ® . Full fat cheeses were used as control. Chemical, rheological, sensory and melting properties were studied on cheeses at the end of ripening. The final moisture and the ripening index, defined as the relation between soluble nitrogen at pH 4.6 and total nitrogen, of low fat cheese with Dairy-Lo ® were higher than low fat cheese without the additive. All cheeses had good melting behavior, and sensory analysis showed the low fat cheeses made without addition of Dairy-Lo ® to be comparable to full fat cheeses. However, from the rheological point of view, all the low fat cheeses were different from the full fat cheese. Good quality low fat soft cheeses were obtained with higher moisture level in the final product. The very high moisture of cheeses with Dairy-Lo ® was a problem for the shelf life of this product, as a consequence of the extensive softening observed after 30 days of ripening.
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