Low-fat Cheese Research Articles

Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese

The purpose of this study was to investigate the effect of konjac glucomannan (KGM) and microparticulated whey protein-based fat replacers (WPFR) on low-fat Mozzarella cheese. The textural properties, meltability, color, microstructure and pizza bake performance of 0, 7, 14, 21, 28-day-old low-fat cheeses using KGM (LFKGM) or whey protein (LFFR1 and LFFR2) were studied, and fat-reduced cheeses (LFC; milk containing 1.40 g fat/100 g milk) and full-fat cheeses (FFC; milk containing 2.24 g fat/100 g milk) were manufactured as control. The color of Mozzarella cheeses was closely linked to their composition and storage time, especially moisture and fat content and the lightness values of FFC, LFC, LFKGM, LFFR1 and LFFR2 were 90.28, 84.91, 88.48, 91.77 and 91.57, respectively. Textural properties, meltability and baking performance of Mozzarella cheeses generally improved with the supplement of KGM or WPFR and with age. The addition of whey protein or KGM showed much denser microstructure and reduced pockets of serum channels distributed in the protein network throughout refrigerated storage. Positive changes of low-fat Mozzarella cheeses as affected by KGM or whey protein were observed in our study, suggesting WPFR could improve the functionality of cheeses and could be used to reduce fat in dairy products.

Partial substitution of sheep and goat milks of various fat contents by the respective sweet buttermilks: Effect of cream heat treatment

The potential of sweet sheep and goat buttermilks (BMs) to partially replace sheep and goat milks was investigated. The experimental factors were: the heat treatment of cream - 66 °C/30 min or pasteurized 85 °C/20 s - the fat content of milks, i.e., standardized- or full-, reduced-, low-fat, and the level of substitution, i.e., 5, 10, 15% BM. Milks, BMs and their mixtures were analyzed for composition, rennet clotting behavior - i.e., clotting time (RCT), curd firming rate (K20), curd firmness (A30) – and syneresis of the rennet-gels. The pasteurization-induced denaturation of whey proteins decreased significantly (P < 0.05) the syneresis of BM rennet-gels but it did not affect significantly the composition, the extended RCT and low A30 of BMs. The composition and behavior of milk/BM mixtures were not affected by the cream treatment. The increase of %BM level decreased significantly (P < 0.05) the A30 and syneresis although not in a dose-dependent manner. In conclusion, the BMs from sheep or goat dairy cream - safely handled due to cream pasteurization - could be used in the manufacture of reduced- or low-fat cheeses without pre-fractionation or concentration. These findings could be the first step for the development of novel circular dairy foods.

Dairy Product Consumption and Bladder Cancer Risk in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cohort.

Evidence has suggested that dairy product consumption lowers the risk of several cancers, but these benefits may not occur with bladder cancer. In a cohort of 101,721 subjects in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, we analyzed the effects of dairy product intake on bladder cancer risk using Cox proportional hazards regression. After a median of 12.5 years of follow-up, 776 new cases of bladder cancer were identified. We found no statistically significant association between total milk intake and bladder cancer risk. The multivariate-adjusted hazard ratio (HR) of bladder cancer for participants in the highest category of total milk intake compared with those in the lowest category was 1.13 (95% CI: 0.92–1.40; p for trend = 0.436). Among individual dairy foods, no statistically significant association was observed for a broad range of dairy products, including whole milk, 2% milk, 1% milk, skim milk, yogurt, regular butter, low fat butter, regular cheese, low fat cheese, and no fat cheese. These associations were not modified by smoking status (p for interaction > 0.05). In conclusion, findings from this large prospective analysis do not support an inverse association between dairy product consumption and bladder cancer risk.

Biotechnological processing of small-sized shrimps for using as seafood

Main technological and chemical characteristics of small-sized shrimps Pandalus borealis, P. goniurus and krill Euphausia superba are presented. The main processes of this kind of shrimp processing are described, with usage of its own complex of proteinases to produce autoproteolysis products. Lysates of these shrimps have high nutritional value comparable with the value of low-fat cottage cheese, though the shrimp lysate protein is a completely animal protein similar to beef one. As a source of low-fat protein, the shrimp lysates belong to the category of specialized and functional food and food ingredients; they also can de considered as the source of omega-3 fatty acids and astaxanthin. Volatile components of the shrimp lysates contain 30 compounds responsible for taste and aroma properties of crabs and shrimps, as thiran, methylthiran, dimethyldisulfide, thioacetic acid, 2-mercaptopropanoic acid, etc. Safety of shrimps and their lysates is provided by low content of organochlorine compounds, radionuclides, toxic elements and low values of microbiological parameters, below of the maximum permissible levels. The shrimp lysates are suitable for using in manufacture of emulsion and pasty products with high commodity properties, classified as gastronomic products with high taste and nutritional value.

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.

Technological characteristics of processed and prophylactic processed cheese with a new phytospection “Ukrainska kukhnia”

An important task for food processing enterprises is the search, development and implementation of cost-effective, technically advanced and environmentally friendly technologies for the food industry. Recently, a promising direction in the production of food products – treatment and prevention products containing a variety of supplements, including and vegetable. Medicinal properties of food herbs are due to the presence of biologically active substances, including various vitamins, micro-, macronutrients and various enzymes. The purpose of the experiments was to study the optimal ratios of prescription components for the production of processed cheese “Ukrainian” with the use of vegetable spices, study the possibility and methods of using them in the production process of a new type of processed cheese in the enterprise, development of optimal doses of “Ukrainska kuchnia”. According to the research plan, the experiments were conducted in the central laboratory and production shops of Ivano-Frankivsk Dairy Plant, Department of Milk and Dairy Products Technology, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. National species “Ukrainska kuchnia” was used for research. As evidenced by the results of the tasting evaluation of these prototypes, the best organoleptic evaluation was received by the recipe № 2 the composition of which provides (per 1000 kg of finished product): 373 kg of rennet Dutch cheese; 63.2 low-fat cheese; 30.6 cow's milk powder; 39.7 kg of peasant oil, salt solution of the ruler 102 kg; 107.2 kg of drinking water and 14.0 kg of spices “Ukrainska kuchnia” per 1000 kg of finished product. Additions to the recipe of the phytospection “Ukrainska kuchnia” led to a certain change in the organoleptics of the prototypes of the proposed salted processed cheese, of course with the acquisition of certain characteristics of the filler – spices “Ukrainska kuchnia”. All experimental samples of cheese were characterized by the same values of mass fraction of moisture – 51.7 % vs. 52 % in the prototype, salt content 2.8 % vs. 3.0 %, and the pH of experimental samples of processed cheese “Ukrainian” was respectively 5.6, which corresponds regulatory requirements. From the results of the tasting evaluation of the samples, all of them met the regulatory requirements and received quite high characteristics (28 and 29 points, respectively). In parallel, a microbiological evaluation of processed cheeses was performed. In evaluating the obtained data, both traditional products and prototypes had regulatory safety indicators. At the same time, no harmful and dangerous microflora was detected. Summarizing the above experimental data, it can be noted that the use as a recipe component for the production of processed cheese spice “Ukrainska kuchnia” based on processed cheese “Hostryi z pertsem” is appropriate, and the resulting product is biologically valuable, has proper product characteristics, safety indicators and expands the range of domestic dairy products for treatment and prevention.

The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum.

Today&rsquo;s demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural hardness properties of ultrafiltrated, low-fat cheese (7&ndash;9%), to investigate the possibility of its production with various concentrations of galactomannan and novagel (0.1&ndash;0.5%), and to assess the physicochemical, textural hardness and sensorial properties of the produced low-fat cheese in comparison with full-fat cheese. The textural hardness of the cheeses was tested by a texture analyzer (Stable micro system TA.XT plus Texture, London, UK) equipped with a load cell of 5 kg. The pH values were measured using the&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; pH meter and acidity of the cheese samples according to AOAC standard no. 15004 (AOAC, 1995b). The moisture content and dry matter were measured according to AOAC standard number 920.124 (AOAC, 1995a) as well. The total protein was measured according to AOAC standard no. 991.20 (AOAC, 2005). The amounts of salt and ash were measured according to AOAC (1995a) standard no. 945.46 (AOAC, 1995b), respectively. The results show that the textural hardness properties and sensorial properties of the cheese treatment containing 9% fat, 0.5% galactomannan, and 0.3% novagel are very similar to selected control samples. Meanwhile, optimization of the textural properties of low-fat cheeses via the response-surface method shows that the treatment containing 9% fat, 0.32% novagel and 0.5% galactomannan fulfills the desirable properties of a full-fat cheese up to 100% desirability. The results of this research also show that by using galactomannan and novagel in the formulation of low-fat cheese, it can be produced with favorable texture textural hardness and sensorial properties close to full-fat cheese.

The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum [pdf

BACKGROUND Today’s demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural hardness properties of ultrafiltrated, low-fat cheese (7–9%), to investigate the possibility of its production with various concentrations of galactomannan and novagel (0.1–0.5%), and to assess the physicochemical, textural hardness and sensorial properties of the produced low-fat cheese in comparison with full-fat cheese. METHODS The textural hardness of the cheeses was tested by a texture analyzer (Stable micro system TA.XT plus Texture, London, UK) equipped with a load cell of 5 kg. The pH values were measured using the pH meter and acidity of the cheese samples according to AOAC standard no. 15004 (AOAC, 1995b). The moisture content and dry matter were measured according to AOAC standard number 920.124 (AOAC, 1995a) as well. The total protein was measured according to AOAC standard no. 991.20 (AOAC, 2005). The amounts of salt and ash were measured according to AOAC (1995a) standard no. 945.46 (AOAC, 1995b), respectively. RESULTS The results show that the textural hardness properties and sensorial properties of the cheese treatment containing 9% fat, 0.5% galactomannan, and 0.3% novagel are very similar to selected control samples. Meanwhile, optimization of the textural properties of low-fat cheeses via the response-surface method shows that the treatment containing 9% fat, 0.32% novagel and 0.5% galactomannan fulfills the desirable properties of a full-fat cheese up to 100% desirability. CONCLUSIONS The results of this research also show that by using galactomannan and novagel in the formulation of low-fat cheese, it can be produced with favorable texture textural hardness and sensorial properties close to full-fat cheese.

Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese

The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p &lt; 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties.

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese.

Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe’s milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production—coagulation and proteolysis—contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe’s milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers

Cheese analogues can be produced by modifying ingredients to produce low-fat cheese. Low-fat cheese generally has a less preferable texture and taste, so it is used as a fat substitute. Virgin coconut oil (VCO) is commonly used as a fat substitute because it can reduce total cholesterol, triglycerides, phospholipids and low-density lipoprotein (LDL) cholesterol, and increase high-density lipoprotein (HDL) cholesterol in the blood. In this study, we aimed to: 1) determine the effect of VCO concentration on the quality of corn milk-based cheddar cheese analogue; and 2) study the effect of emulsifier type on the quality of the cheese analogue. This research used experimental methods with a randomized group design. Two factors were studied: the concentration of VCO (i.e. 15%, 20%, 25%) and type of emulsifier (Span 80, Tween 80 (1%), Span 80:Tween 80 (1:1)). The observed variables included yield, total solids, total titrated acidity, moisture content, fat content, protein content, and sensory properties. The results showed that an increase in VCO concentration of 15–25% in the cheese analogue-making process increased fat and moisture content, but reduced sensory value. The emulsifiers did not influence the physicochemical variables and sensory properties of the produced cheese analogue significantly. The best cheese analogue was produced using 25% VCO and Tween 80. The characteristics of this product were: 59.93% bb yield, 54.62% moisture content, 30.2 degrees Brix total solids, pH 5.62, 19.96% fat content, 11.51% soluble protein with colour sensory value of 3.84 (yellowish white), scent value of 4.07 (slightly typical of cheese), taste value of 5.48 (slightly salty), texture value of 2.55 (not hard) and favourite value of 4.38 (slightly favourable).

Dietary patterns associated with kidney function decline and incident chronic kidney disease in the general population: the LifeLines cohort study

AbstractNutrition strongly impacts the incidence and progression of chronic kidney disease (CKD). Recently, reduced rank regression (RRR) has emerged as a method that identifies dietary patterns in an exploratory way while using prior knowledge to select a set of response variables. The aim of this study was to identify a specific dietary pattern associated with renal function using RRR, and to evaluate its association with CKD incidence. We included 78,350 participants from the LifeLines population-based cohort in the Northern Netherlands. All participants were free of CKD (defined as eGFRCKD-EPI &lt; 60 mL/min/1.73 m2) at baseline and completed a second visit four years later. Dietary intake was ascertained with a 110-item food frequency questionnaire. The dietary pattern, stratified by sex, was constructed cross-sectionally by RRR, with eGFR as a response variable. Multivariable logistic regression was used to study the association between dietary patterns score and CKD incidence or an eGFR decline of ≥ 20%, adjusted for potential confounders. Among women, the eGFR-associated dietary pattern was characterized by high intake of eggs, low-fat and high-fat cheese, and legumes and low consumption of sweetened dairy drinks, desserts, cake and cookies, sweet sandwich toppings, white meat, and commercially prepared dishes. The male dietary pattern was characterized by high consumption of high-fat and low-fat cheese, bread, full-fat milk, fruits, vegetables, beer, and low consumption of white and red meat. After a mean follow-up of 3.9 years, 7,612 participants experienced a &gt; 20% eGFR decline and 2,072 participants developed CKD. The eGFR-based diet was associated with a lower risk of eGFR decline (OR 4th vs 1st quartile, women: 0.84 [95% CI 0.76–0.92]; men: 0.74 [0.65–0.84] and of incident CKD (women: 0.60 [0.50–0.73] ; men: 0.52 [0.41–0.66]). The results provide support for potential diet interventions to prevent renal function decline and CKD. RRR may be a useful tool to identify dietary patterns that affect renal function loss and CKD development.

Роль диацетильного лактококка как дополнительной культуры в формировании органолептических показателей сыров пониженной жирности

Роль диацетильного лактококка как дополнительной культуры в формировании органолептических показателей сыров пониженной жирности

Quality of low-fat mozzarella cheese with different fat replacers

The comparative efficacy of 0.4% carboxymethyl cellulose (CMC) and 0.3% sodium alginate (SA) was evaluated as fat replacer in low-fat (&lt;0.5% milk fat) mozzarella pre-cheese on the basis of physico-chemical, processing, textural, and colour profile, nutritional and sensory attributes. High-fat mozzarella cheese (prepared from milk with 6.0% fat) was taken as control (FFMC), whereas low-fat mozzarella cheese (prepared from milk with &lt;0.5% fat) without any fat replacer (LFMC) taken as negative control. The per cent yield was lower in low fat cheese with CMC (LFMC-CMC), whereas in low fat cheese with SA (LFMC-SA) it was comparable with FFMC. The moisture and protein contents were higher (P&lt;0.05) in low-fat mozzarella cheese (LFMC-CMC, LFMC-SA) than in FFMC. The energy content in LFMC-CMC and LFMC-SA was 44 percent lower than in FFMC. The meltability decreased, whereas melt time increased in LFMC-CMC and LFMC-SA compared to FFMC. The processing and nutritional attributes were comparable in both treatments. Hardness increased, whereas chewiness decreased in low-fat cheese. However, type of fat replacer did not affect hardness of the product. Gumminess was higher (P&lt;0.05) in LFMC-CMC than in LFMC-SA. The sensory panellists rated LFMC-SA better for flavour and overall acceptability than LFMC-CMC. The appearance, texture, and juiciness were comparable in low-fat and high-fat mozzarella cheese. Results indicated that 0.3 per cent SA can be successfully used for processing of low-fat cheese.

Somatic cells: A potential tool to accelerate low-fat goat cheese ripening

Demand for healthy products has increased interest in low-fat caprine cheeses. These are characterised by higher hardness, cohesiveness and masticability, and lower odour and flavour intensities, than full-fat cheeses, which has led to evaluation of alternative manufacturing methods to improve sensory characteristics. Addition of milk somatic cells was used as a potential tool to improve the quality of fresh low-fat caprine cheese made with either raw or pasteurised milk. Proteolysis of αS1-CN, αS2-CN, and para-κ-CN was increased in low-fat cheeses made with raw milk when somatic cells were added. In contrast, reduced proteolysis was observed in low-fat cheeses made from pasteurised milk, except for that of β-CN, which was increased. Moreover, the addition of somatic cells increased the rate of lipolysis in low-fat pasteurised cheese. These changes in the rates of proteolysis and lipolysis could improve softness and flavour of low-fat cheeses.

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.

Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum

The general aim of this research was to optimise textural properties and to evaluate the possibility of producing ultra-filtrated low-fat cheese (7-9 % (w/w)), containing various concentrations of galactomannan and Novagel (0.1-0.5 % w/w), and assessing textural properties of produced low-fat cheeses and comparing them with full fat ones. According to the results, reducing fat implies increasing the hardness, cohesiveness, gumminess and chewiness of the tested samples. On the other hand, adding galactomannan gum and Novagel, and increasing their concentration, implies reducing all of the above mentioned textural properties. According to the results, increasing the amount of fat and using galactomannan and Novagel gum, implies increasing the adhesiveness and springiness of the tested treatments. The results showed that textural properties including hardness, adhesiveness, cohesiveness, gumminess and chewiness, of sample containing 9 % (w/w) fat, 0.5 % (w/w) galactomannan, and 0.3 % (w/w) Novagel were not of significantly different from the control sample and was selected as the superior sample. Multiple optimization of the low-fat cheeses textural properties via Response Surface Method (RSM) software showed that the treatment containing 9 % (w/w) fat, 0.1 % (w/w) Novagel and 0.46% (w/w) galactomannan fulfils 84 % of desirable properties of a full fat cheese.

159-OR: Changes in Dairy Product Consumption and Risk of Type 2 Diabetes among U.S. Men and Women

Background: The relationship between changes in dairy product consumption and risk of type 2 diabetes (T2D) has not been evaluated. Objective: We evaluated the association of 4-year changes in dairy product consumption with subsequent 4-year risk of T2D among U.S. men and women. Methods: We followed-up 35,148 men in the Health Professionals Follow-up Study (1986-2012), 78,357 women in the Nurses’ Health Study (1986-2012), and 82,937 women in the Nurses’ Health Study II (1991-2013). Diet was assessed using validated food frequency questionnaires every 4 years. Cox proportional regression models were used to calculate hazard ratios (HRs) for T2D associated with 4-year changes in dairy product consumption, with adjustment for initial dairy intake and multiple T2D risk factors including BMI and diet quality. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. Results: During 2,849,389 person-years of follow-up, we documented 12,007 incident T2D cases. Changes in milk consumption during a 4-year period were not associated with T2D risk in the following 4 years. Increasing yogurt consumption by &amp;gt;0.5 serving/day was associated with a 13% (95% CI: 6%, 19%) lower risk of T2D compared with maintaining a stable consumption. Increasing cheese consumption by &amp;gt;0.5 serving/day was associated with an 8% (95% CI: 2%, 16%) higher risk of T2D. Substituting reduced-fat milk for whole milk or low-fat cheese for high-fat cheese was not associated with subsequent T2D risk. However, increasing intake of yogurt or reduced-fat milk by 1 serving/day and concomitantly decreasing cheese intake by 1 serving/day was associated with a 16% (95% CI: 10%, 22%) and 11% (95% CI: 7%, 15%) lower risk of T2D, respectively. Conclusion: Increasing yogurt consumption was associated with a moderately lower risk of T2D, while increasing cheese consumption was associated with a moderately higher risk. Substituting yogurt or reduced-fat milk for cheese was associated with lower risk of T2D. Disclosure J. Drouin-Chartier: Other Relationship; Self; Dairy Farmers of Canada. Y. Li: None. A.V. Ardisson Korat: None. M. Ding: None. B. Lamarche: Advisory Panel; Self; Dairy Farmers of Canada. J.E. Manson: None. E. Rimm: Advisory Panel; Self; Take C/O, US Highbush Blueberry Council/USDA. W.C. Willett: None. F. Hu: None. Funding National Institutes of Health (UM1CA186107, UM1CA176726, UM1CA167552, DK112940, HL60712, HL118264); Canadian Institutes of Health Research (BPF-156628)

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).