Properties Of Low-fat Cheese Research Articles

EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.

Five batches of Gouda-like cheese were made to study the effect of simplesse® -100 at rate 0 .18 g /L milk on the quality of the resultant Gouda–like cheese during three months of ripening. Three batches of Gouda-like cheese were made from whole fat (3.5%), reduced fat (2.5%) and low-fat cow's milk (1.5%). Similarly another two batches of reduced (2.5%) and low-fat milk (1.5%) were made with addition of fat replacer (Simplesse®–100) at a rate of 0.18 g/ litre of milk. Results indicated that cheese treatments made by adding simplesse characterized with a pronounced increase in moisture, total protein and titratable acidity. In addition, these chesses characterized with higher ripening indices (WSN/TP, PTN-SN/TP and NPN/TP) and total volatile fatty acids (TVFA) than the corresponding cheese treatments being made without simplesse® -100, when fresh and during storage period. Moreover, results revealed that decreasing fat content of cheese had an obvious effect on chemical composition and ripening indices of the resultant cheese, when fresh and during storage period Results revealed that decreasing fat content of cheese had a remarkable effect on total viable, proteolytic and lipolytic bacterial counts in the resultant cheeses during ripening period. Addition of simplesse® -100 decreased the counts of total viable, proteolytic and lipolytic bacterial in resultant cheese compared with cheese free from simplesse ® -100 along the ripening period. Furthermore, addition of simplesse® -100 improved the sensory properties of low fat cheese especially its body and texture(T3 and 5) to be near to control one (full-fat cheese) .Also, its more acceptable than chesses made without simplesse® -100 (T2 and T4).

Low fat cheese technology

Low fat cheeses are usually characterized as having poor body, flavor, and functional properties because of high moisture and low salt. Procedures developed for manufacturing low fat cheeses include processing techniques, starter culture selection, and use of additives. Fat removed in manufacturing low fat cheese is largely replaced with moisture and the ratio of moisture in fat free substance of cheese is similar to that of a full fat cheese. Lower cook temperatures and times, high draining and milling pH, and washing of curd are used. Considerations include use of slow cultures (to prevent excessive acid formation and bitter flavors), adjunct cultures, and enzymes. Homogenization of cream improves body and texture and functional properties of low fat cheeses, and increases yield when used for up to 50% reduction in fat. Stabilizers, fat-replacers, and sweet buttermilk have also been used to improve the quality of low fat cheeses.