Abstract
ABSTRACTCheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low‐fat cheeses without added fat mimetics and full‐fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low‐fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low‐fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low‐fat cheeses containing fat mimetics were less rubbery than the low‐fat control cheese (P≤0.05).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
