Low-fat Cheddar Cheese Research Articles

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individually and in combination, were studied for the production of low-fat cheddar cheese with the same textural and functional attributes as full-fat cheese. Physicochemical, techno-functional attributes, organic acid, and proteolysis analyses were performed at 0 and 90-day storage intervals. The results of different combinations were compared with positive (4% fat) and negative (2% fat) controls, and it was observed that using fat replacers improved the textural and functional properties of low-fat cheddar cheese. A significant difference was observed in the meltability and flowability of low-fat cheese samples with different analytes. The proteolysis pattern in low-fat cheese also differed from that of its full-fat counterpart. Three treatments were considered the best: T2 (guar gum at 0.45%), T6 (guar gum, inulin, and resistant starch at 33%), and T7 (all analytes at equal concentrations). The findings revealed that hydrocolloids notably improved the texture, meltability, and sensory characteristics of low-fat cheddar cheese. Additionally, SEM images revealed that the microstructure variations can be attributed to changes in the hydrocolloids water retention and fat content. The Pearson correlation coefficient revealed relationships between different functional properties, contributing to understanding how hydrocolloids as fat replacers impact the overall quality of low-fat cheddar cheese. This study offers useful information for the dairy sector to manufacture low-fat cheeses that have enhanced customer acceptance and provide nutritional advantages.

Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk

Cheesemaking with camel milk (CM) presents unique challenges and additional health benefits. This study involved preparing low-fat Cheddar cheese (LFCC) by blending bovine milk (BM) with varying levels of CM. Control cheese was made exclusively with BM. After 180 days of ripening, LFCC samples underwent in vitro digestion to determine antioxidant capacities, α-amylase and α-glucosidase inhibition, and angiotensin-converting enzyme inhibition. The peptide profile of LFCC treatments was analyzed using liquid chromatography-quadrupole-time of flight-mass spectrometry. Antioxidant and biological activities were influenced by BM-CM blends and digestion. At days 120 and 180, the number of αs1-casein-derived peptides increased in all samples except for LFCC made with 15% CM. Generally, 88 peptides exhibited ACE inhibition activity after 120 days of ripening, increasing to 114 by day 180. These findings suggest that ripening time positively affects the health-promoting aspects of functional cheese products.

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

Impact of Dietary Fiber (Inulin and Resistant Starch) on the Quality Parameters of Low Fat Cheddar Cheese from Buffalo Milk

The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening

The effect inulin on the survival of Lactobacillus plantarum 1.0320 in cheese and the physicochemical and sensory features of the cheeses were evaluated. Addition of Lb. plantarum and inulin generated no alterations in the physicochemical characteristics of cheese. Inulin promoted Lb. plantarum growth, and counts were maintained at 8.03 log cfu g−1, significantly higher (P < 0.05) than that in cheese produced with Lb. plantarum alone at 24 weeks (7.31 log cfu g−1). Presence of high levels of Lb. plantarum promoted secondary proteolysis and formation of amino acids, which resulted in favourable sensory qualities in cheese produced with Lb. plantarum and inulin. Interestingly, cheese containing inulin had similar mouthfeel and textual characteristics to full-fat cheese. Lb. plantarum from cheese produced with inulin exhibited satisfactory resistance to simulated gastrointestinal tract conditions. Therefore, incorporation of the Lb. plantarum and inulin is a strategy for improvement of low-fat cheese quality and healthy properties.

Double emulsions fortified with plant and milk proteins as fat replacers in cheese

The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase of the protein concentration led emulsions with smaller droplet size (down to 128 nm). Three low fat (LF) cheeses containing double emulsions enriched with proteins were produced. The addition of whey protein in the inner aqueous phase of the double emulsion, led to a decrease of fat, from 17% (LF) to 15.8% (WPI), and salt in cheese. The cheese with the double emulsions showed lower hardness, and oil loss compared to the LF cheddar cheeses. The proposed fat-based emulsions with high encapsulation efficiencies of protein could have potential applications in many dairy and other food products.

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate

Investigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ~ 32% fat), control low fat cheese (CLF C ~ 5% fat) and low-fat cheese with alginate (LFCA ~ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction (CoFmin) of CFFC and LFCA were not different (P > 0.05) from each other and were lower (P < 0.05) than CLFC. Rate of protein release and cheese matrix disintegration were directly influenced by cheese composition (moisture and fat content and presence of alginate) and textural properties of cheese. Hence, this study suggested that the presence of fat and sodium alginate in cheese exhibited more lubrication and enhanced digestion compared to CLFC, whereas sensory properties of all cheeses were similar to each other.

Technological and Characteristics of Low-Fat Cheeses: A Review

Cheese is a dairy-product and obtained from milk by using starter cultures and enzymes to coagulate the milk through a chemical process. Cheese has one of the highest growth rates among dairy products manufactured in many countries. Cheese could be divided into two major categories based on the fat content, including full-fat cheese and reduced or low-fat cheese. The low-fat cheese term differs within cheese varieties, countries, and other factors. Generally, cheese with fat content less than the full-fat version is considered low-fat cheese for consumers. The consumption and marketing of low-fat cheeses have accelerated over the last two decades. Fat is important due to its major contribution to the flavor, body and texture of the cheese. Numerous low-fat cheeses are characterized as mild flavor, weak body and texture, and less functional characteristics. Intensive research on low-fat cheese has developed three basic strategies for addressing fat-related problems, such as modifications of procedures, adjunct cultures, and fat replacers. This work aim is to highlight and review the characteristics of two types of low-fat cheeses, such as low-fat process cheese (LFPC) and low-fat Cheddar cheese (LFCC).

Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

This study aimed to evaluate the effect of exopolysaccharide (EPS)-producing Lactobacillus plantarum JLK0142 on the ripening characteristics and in vitro health-promoting benefits of low-fat Cheddar cheese. Three batches of cheese were made by employing a non-EPS-producing cheese starter (control), in combination with Lb. plantarum JLK0142 as an adjunct and the purified EPS as an ingredient. Lactobacillus plantarum JLK0142 survived well in cheese, with counts of 7.99 log cfu/g after 90 d of ripening. All experimental cheeses (with adjunct culture or EPS ingredient) had higher moisture, proteolysis, and sensory scores, and lower hardness and cohesiveness compared with the control cheese. Water-soluble extracts from the experimental cheeses outperformed that of the control in scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and hydroxyl radicals, and inhibiting α-amylase, angiotensin-converting enzyme, and HT-29 tumor cell growth. Therefore, incorporation of the EPS-producing culture of Lb. plantarum JLK0142 is promising for improvement of low-fat cheese quality and bioactivities.

Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior

Lower-fat cheeses with desirable texture can be difficult to produce. The objective of this study was to characterize the effects of concentrated emulsions as a fat replacer on the viscoelastic properties of reduced-fat (15% fat) and low-fat (6% fat) Cheddar cheeses. Concentrated emulsions were prepared by adding a fish gelatin–gum arabic mixture at pH 5.0 and 3.6 to olive oil at a water:oil ratio of 30:70 (w/w). Cheddar cheeses containing emulsions were made by adding the emulsions to skim milk after adding starter culture and before renneting and subsequent cheesemaking. Two control cheeses at each fat level were produced using either olive oil or cream. Cheeses containing emulsions showed greater nonlinearity under large amplitude oscillatory shear, and smaller critical stress and moduli values compared with controls at all storage timepoints. These results were ascribed to greater casein network discontinuity and more open spaces created by aggregated emulsion droplets.

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Milk fat emulsions from sodium caseinate (NaCas) and anhydrous milk fat (AMF) were prepared in the size range from 1 to 0.24 μm. These emulsions were used as source of fat to prepare low fat Cheddar cheese (LFC) and their properties such as composition (at day 7), proteolysis, texture profile analysis (TPA), color and microstructure (by confocal laser scanning electron microscopy) were studied during ripening for 180 days. Emulsion size affected the textural, microstructure, compositional, proteolysis and color properties of LFCs, but did not make them comparable to control FFC (control full fat cheese) and textural properties did not change significantly during ripening. This was possibly due to the relatively small size of emulsions added and their inertness that did not lead to higher moisture retention during cheese making and did not coalesce during ripening.

Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization

The effects of concentrated emulsions as a fat replacer in reduced-fat (15% fat) and low-fat (6% fat) Cheddar cheese microstructural and rheological properties were determined. Concentrated emulsions were prepared by adding a fish gelatin–gum arabic mixture at pH 5.0 and 3.6 to olive oil at W:O = 30:70 (w/w). Cheddar cheeses containing the emulsions were produced by adding the emulsions to skim milk after adding starter culture and before renneting and subsequent cheesemaking. Two control cheeses at each fat level were produced with either olive oil or cream. Confocal laser scanning microscopy showed that concentrated emulsions acted as casein matrix breakers by making large pockets of aggregated emulsion droplets. Emulsion-containing cheeses exhibited lower rigidity under compression compared with controls. However, aging and emulsion addition had no significant effect on cheese mechanical spectra.

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) (LFCA4). Control full fat cheese (CFFC) and control low fat cheese (CLFC) were used for comparison. Physical characteristics, namely texture profile, microstructure, transverse relaxation time (T2) distribution (measured by low-field NMR) and color were analysed periodically during ripening until 180 days. Texture profile analysis illustrated a significant improvement in texture of alginate added LFC (P < 0.05) as compared to CLFC. The textural attributes of LFCA1 ripened for 30 days were comparable to CFFC ripened for 60 days and beyond. A close resemblance in textural attributes between alginate added LFC and CFFC, not previously reported when using other fat replacers, was observed. Scanning electron micrograph (SEM) images revealed that alginate added LFCs had smoother surfaces as compared to CFFC and CLFC, and the dense and compact protein matrix characteristic of CLFC was not observed. Confocal laser scanning microscopy (CLSM) suggested that the fat particle size, area and volume were affected in all LFCs due to their lower fat level and these parameters increased during ripening in CFFC. NMR results revealed increase in higher mobility water fraction in alginate added cheese compared to CFFC and CLFC. Hunter L, a and b values for alginate added LFCs indicated that they were whiter than CLFC and less yellowish than CFFC at the beginning of ripening; the color of some of the alginate added LFCs was comparable to CFFC after 120 days of ripening. Overall, addition of alginate significantly improved the textural, microstructural properties and color of LFCs, affirming its potential as a promising texture modifier.

Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates

The impact of the Cheddar cheese manufacturing process on the viability of five new probiotic candidates was evaluated in this study. Decreases in pH, changes in proteolysis, and sugar and acid contents during ripening were also determined. The Bifidobacterium animalis subsp. lactis populations decreased after the cooking step, whereas the Lactobacillus plantarum, Lactobacillus paracasei/casei, and Lactobacillus rhamnosus populations gradually increased. Salting had no impact on bifidobacteria counts, whereas the growth of lactobacilli slowed but then started again during the curd-pressing step. The bifidobacteria counts in cheese decreased greatly after 14 days of ripening, whereas the lactobacilli counts stayed stable or increased. Bifidobacteria produced acetic acid during cheese production and, in smaller quantities, during ripening, whereas L. plantarum produced acetic acid only during cheese ripening. Some strains had higher viability and were therefore better candidates for use as probiotics in low-fat Cheddar cheese.

Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.

Starter lactic acid bacteria in Cheddar cheese face physico-chemical stresses during manufacture and ageing that alter their abilities to survive and to interact with other bacterial populations. Nonstarter bacteria are derived from milk handling, cheese equipment and human contact during manufacture. Probiotic bacteria are added to foods for human health benefits that also encounter physiological stresses and microbial competition that may mitigate their survival during ageing. We added probiotic Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Bifidobacterium animalis subsp. lactis to full-fat, reduced-fat and low-fat Cheddar cheeses, aiming to study their survival over 270 days of ageing and to determine the role of the cheese matrix in their survival. Probiotic and other lactic acid bacterial populations were enumerated by quantitative PCR using primers specifically targeting the different bacterial genera or species of interest. Bifidobacteria were initially added at 10(6) CFU g(-1) cheese and survived variably in the different cheeses over the 270-day ageing process. Probiotic lactobacilli that were added at 10(7) CFU g(-1) cheese and incident nonstarter lactobacilli (initially at 10(8) CFU g(-1) cheese) increased by 10- to 100-fold over 270 days. Viable bacterial populations were differentiated using propidium monoazide followed by species-specific qPCR assays, which demonstrated that the starter and probiotic microbes survived over ageing, independent of cheese type. Addition of probiotic bacteria, at levels 100-fold below that of starter bacteria, modified starter and nonstarter bacterial levels. We demonstrated that starter lactococci, nonstarter lactobacilli and probiotic bacteria are capable of surviving throughout the cheesemaking and ageing process, indicating that delivery via hard cheeses is possible. Probiotic addition at lower levels may also alter starter and nonstarter bacterial survival. We applied qPCR to study multispecies survival and viability and distinctly enumerated bacterial species in commercial-scale Cheddar cheese manufacture.

Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

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.

A new method for the production of low-fat Cheddar cheese

Our objective was to develop an alternative process to produce low-fat Cheddar cheese (LFCC) by combining reduced-fat Cheddar cheese (RFCC) made by a fat-removal process with micellar casein concentrate (MCC) to try to achieve the texture and flavor characteristics of full-fat Cheddar cheese (FFCC). The production of LFCC was replicated 3 times. The MCC was produced by ultrafiltration of skim milk, followed by 3 stages of microfiltration, and the final MCC was spray dried. The LFCC was formulated to achieve 6% fat, 28% protein, and 1.2% salt by a combination of RFCC, MCC powder, salt, and water. The 6% fat target was selected to comply with the FDA standard for a low-fat label claim. The pH of the LFCC mixture was adjusted to 5.3 by lactic acid. Rennet was added to the LFCC mixture, followed by pressing and packaging. Chemical and sensory data were analyzed by ANOVA using the Proc GLM of SAS to determine if any differences in chemical composition and sensory properties were present among different cheeses. Descriptive sensory scores were used to construct a principal component analysis biplot to visualize flavor profile differences among cheeses. The LFCC had 83% less fat, 32% less sodium, and higher protein and moisture content than FFCC. When the cheese texture was evaluated in the context of a filled-gel model consisting of matrix and filler (100% minus percentage of matrix) the LFCC had lower filler volume than FFCC, yet the LFCC had a softer texture than FFCC. The LFCC contained some of the original FFCC cheese matrix that had been disrupted by the fat-removal process, and this original FFCC matrix was embedded in the new LFCC matrix formed by the action of rennet on casein from the continuous phase of hydrated MCC. Thus, the texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC (50 and 75% fat reduction) were firmer than the FFCC. The sulfur flavor in LFCC was closer to FFCC than commercial RFCC. The LFCC had bitter and grape-tortilla off-flavors that came from the dried MCC ingredient. The commercial RFCC and LFCC made in this study were missing the typical aged Cheddar character (catty, nutty, fruity, brothy, milk fat flavors) found in aged FFCC. Future work to improve the flavor of LFCC made by the process described in this study should include the addition of a flavoring ingredient (e.g., enzyme-modified cheese) to enhance the aged Cheddar flavors and mask undesirable flavors.

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing <6% fat) Cheddar cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the predominant types of bacteria in the cheese.

Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

The effect of two adjunct Lactobacillus casei strains on the lactobacilli population of low-fat Cheddar cheese is described. The adjuncts, added at a low initial number, differed in their ability to utilise components of the milk fat globule membrane (MFGM); these were controlled by addition of butter milk powder or skim milk powder. The most diverse microbial composition was revealed at the start of cheese ripening and became more uniform in the later stages. The microorganisms present at the start influenced the lactobacilli population during ripening, but the adjuncts did not dominate the microflora in the cheese. A higher content of MFGM components in the cheese seemed to influence the lactobacilli population and the composition of free amino acids during ripening. The low initial numbers of lactobacilli resulted in comparatively large distances of separation between these cells in fresh cheese; electron micrographs of ripened cheese showed large clusters of clearly elongated lactobacilli.