Abstract
Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-producing lactobacilli and ripening cultures. The article represents one of the first attempts to tackle both texture and flavor at the same time. The study reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS-producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive and smooth. The use of the ripening cultures resulted in the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.
Highlights
Over consumption of dietary fat is associated with various chronic illnesses [1]
Hansen (Hørsholm, Denmark); 2) The EPS-producing cultures composed of (Lactobacillus delbrueckii subsp lactis and Lactobacillus paraplantarum were used for the manufacture of low fat cheddar cheese; 3) The ripening cultures composed of two Lactobacillus paracasei subsp paracasei
Low fat cheese made using the modified protocol showed an increase of 1.2% in yield and 2.3% moisture when compared to the low fat cheese made using the conventional protocol
Summary
Over consumption of dietary fat is associated with various chronic illnesses [1]. This association has created in-How to cite this paper: El Soda, M. (2014) Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures. Over consumption of dietary fat is associated with various chronic illnesses [1]. How to cite this paper: El Soda, M. (2014) Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures. M. El Soda creased consumer awareness and an increase in the demand for low-fat foods, including cheese [2]. The consumption of low/reduced-fat cheese is still low [3]-[6]. Low-fat cheeses have low intensity of typical flavor and, may develop a bitter off-flavor and hard, rubbery, dry and grainy texture [7]-[9]
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