Abstract
Abstract Low-fat Kefalograviera cheeses of high moisture content were manufactured from ewes' milk containing 4·5, 3·0 or 1·5% fat by modifying the cooking, stirring and pressing stages of the conventional procedure. A control cheese from full-fat (6·0%) milk was also manufactured using the conventional procedure. The low-fat cheeses had lower FDM and yield values, and higher moisture and protein values, than the control cheese. The values for MNFS, salt, S/M and pH for all cheeses were similar. No significant differences in proteolysis and lipolysis were observed between control and low-fat cheeses. Good low-fat Kefalograviera cheese of acceptable overall quality can be produced from milk containing 1·5% fat, while cheese of excellent quality, indistinguishable in flavour and body and texture from the control cheese, can be produced from milk containing 3·0% fat.
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