Abstract
ABSTRACTCheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low‐fat cheeses made with a carbohydrate‐based fat mimetic were greater (p < 0.05) than those of low‐fat cheeses made with two protein‐based fat mimetics or low‐fat control cheese, but smaller (p < 0.05) than the storage and loss moduli of full‐fat cheese. A six‐element Kelvin model properly predicted the creep compliance for the full‐fat cheese and the low‐fat cheeses made with or without fat mimetics. Low‐fat cheese made with a carbohydrate‐based fat mimetic had a network structure more similar to full‐fat cheese than the low‐fat control or samples made with protein‐based fat mimetics.
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