Abstract
SummaryLow‐fat Cheddar cheese was manufactured using a β‐glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim‐I, and Nutrim‐II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low‐fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim‐II cheese had significantly higher moisture, salt, and ash contents as compared with the low‐fat control cheese. The low‐fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim‐II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low‐fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the β‐glucan hydrocolloid or its associated water.
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