Reduced-fat Cheese Research Articles

Characterization of cooked cheese flavor: Volatile components.

The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and odorants in cooked mature Cheddar were identified using a combination of SPME (solid-phase microextraction)/GC-O (gas chromatography-olfactometry) and SPME/GC-MS (gas chromatography-mass spectrometry). A selection of the odorants was quantitated in six cheeses, uncooked and cooked, (mature Cheddar, high-, medium-, and low-fat mild Cheddar, mozzarella, and Parmesan). Many compounds showed significant differences between cooked and uncooked cheese; Strecker aldehydes, pyrazines, and furanones were all significantly higher in cooked cheeses than in uncooked cheese, while ethyl esters (key odorants in uncooked cheese) were not detected in any of the cooked cheese. Principal component analysis demonstrated that fat concentration in mild Cheddar was positively correlated with the formation of potential odorants (the Strecker aldehydes, methanethiol, 2-methylketones, and fatty acids) upon cooking. Potential lipid precursors for these compounds are discussed. PRACTICAL APPLICATION: This research can be used by the dairy industry to develop better cheeses, especially low- and reduced-fat cheeses, for use in cooked applications such as toppings for pizzas and ready meals. Alternatively, this research describes key volatile compounds in cooked cheese that can be used by the flavoring industry to develop authentic cooked cheese flavorings.

Postprandial Glycaemia, Insulinemia, and Lipidemia after 12 Weeks’ Cheese Consumption: An Exploratory Randomized Controlled Human Sub-Study

Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial changes in type-2-diabetes risk markers. Following 12-week cheese or jam intake, a 4 h meal test was conducted with 37 participants. Test meals included bread and either: 80 g regular-fat cheese (REG), 80 g reduced-fat cheese (RED) or 25 g jam (CHO). Postprandial blood was drawn and appetite sensations registered. Time-meal interactions were not observed for glucose and insulin, but for triglycerides (TG) and free fatty acids (FFA). Pairwise comparisons showed 0.17 ± 0.07 mmol/L (p = 0.044) and 0.25 ± 0.07 mmol/L (p = 0.002) higher TG at 180 and 240 min, respectively, and 94 ± 37 mmol/L (p = 0.029) higher FFA at 180 min for REG compared with RED. Compared with CHO, intake of both cheese meals reduced insulin and glucose (main effects of meal, both p ≤ 0.011) and increased FFA and TG at certain time points. In conclusion, intake of cheese with a regular, compared with reduced, fat content did not affect glucose, insulin and appetite, but increased TG and FFA.

Role of food matrix in modulating dairy fat induced changes in lipoprotein particle size distribution in a human intervention

BackgroundIntake of dairy fat within the matrix of cheese lowered circulating LDL cholesterol concentration to a greater extent than the same components consumed separately as butter, protein, and calcium. However, circulating LDL cholesterol is not indicative of concentration or size of LDL particles (LDL-P), which are recognized as more sensitive risk markers of CVD. ObjectivesThis was an exploratory analysis to investigate the role of the food matrix on lipoprotein particle size distribution, after a dairy fat intervention, in overweight adults aged ≥50 y. MethodsLipoprotein particle size distribution was measured in fasting EDTA blood samples taken at week 0 (baseline) and at week 6, using NMR. In total, 127 participants (BMI ≥ 25 kg/m2, aged ≥50 y) received ∼42 g dairy fat in 1 of 4 treatments: group A, 120 g full-fat cheddar cheese (FFCC); group B, reduced-fat cheese plus butter (RFC+B); group C, butter, calcium caseinate powder, and calcium supplement (CaCO3) (BCC); or group D, 120 g FFCC (as per group A) but after a 6-wk washout period during which they excluded cheese before intervention. ResultsTotal VLDL and chylomicron particles (VLDL/CM-P) decreased after intervention. There was a strong correlation between reduced VLDL/CM-P and a reduction in small proatherogenic VLDL-P (r = 0.888, P < 0.001). Reductions in total LDL-P were associated with a reduction in small LDL-P and, to a lesser extent, with large LDL-P. There was a significant main effect of treatment for change in intermediate-density lipoprotein particles (IDL-P) after the intervention (P = 0.023) between groups B and D (−46.86 ± 30.38 and 40.69 ± 32.72 nmol/L, respectively). HDL particle (HDL-P) parameters (diameter, concentration, or size distribution) were not affected by diet. ConclusionsOur findings indicate that reductions in LDL cholesterol observed with dairy fat consumption are driven by reductions in LDL-P concentration. A trend toward a less atherogenic profile was observed, but there was no clear effect of the individual food matrices.This trial was registered at ISRCTN as ISRCTN86731958.

Determination of factors associated with serum cholesterol response to dairy fat consumption in overweight adults: Secondary analysis from an RCT.

Elevated intakes of saturated fatty acids (SFA) can adversely affect serum cholesterol levels. Dairy fat contains ~60% SFA, prompting healthy eating guidelines to recommend low-fat dairy. Physiological, and environmental factors influence inter-individual variance in response to food consumption. Evidence exploring the dairy matrix has differing effects of dairy fat consumption on serum cholesterol levels when consumed in the form of cheese. The extent of this variability and determinants of response to dairy fat are currently unknown. The objective of this study was to determine factors associated with lipid metabolism response to a dairy fat intervention, with a focus on serum cholesterol. A 6-week randomized parallel intervention trial was carried out in healthy volunteers (≥50 years, BMI ≥25 kg/m2). Participants (n = 104) consumed ~40 g dairy fat daily in addition to their usual diet, in 1 of 3 forms: butter, cheese, or reduced-fat cheese and butter. For this analysis, “response” was based on the percentage (%) change in serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-c), and high-density lipoprotein cholesterol (HDL-c) from pre- to post-intervention. Participants were divided into tertiles for each lipid response. The upper and lower tertiles were used to categorize participants as “responders” and “non-responders.” For TC and LDL-c, response was classified as a decrease, whereas “response” was defined as an increase for HDL-c. Clinical response was also considered, by calculating pre- and post-intervention prevalence of those meeting target levels of cholesterol recommendations. Participants demonstrating the largest % decrease (Tertile 1; “responders”) in TC had significantly higher levels of TC and HDL-c, at baseline, and lower levels of triglycerides (TAGs) compared to those in tertile 3 (i.e., TC non-responders). Those with the largest % decrease in LDL-c (Tertile 1: LDL-c responders) had higher baseline levels of LDL-c and lower levels of TAGs. Multiple regression analysis revealed that the % change in TC and LDL-c was associated with baseline TC, TAG, body weight and high-sensitivity C-reactive protein (hsCRP; P < 0.05). Previous work has demonstrated the dairy food matrix affects lipid response to dairy consumption. This study suggests that phenotypic differences may also influence response to dairy fat in overweight individuals.

Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age

&lt;abstract&gt; &lt;p&gt;The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The accumulation of the cheese N fractions that are soluble at pH 4.6 (4.6SN), soluble in 12% tri-chloroacetic acid (12TCASN), and soluble in 5% phospho-tungstic acid (5PTASN) was quantified along with the accumulation of free L-Glutamic acid (L-Glu). Results indicated that both FF and RF cheeses exhibited very significant among-cheeses differences in accumulation of the investigated fractions (p &amp;lt; 0.05). These significant differences were related to both the concentration of the fractions and the rate at which they accumulated. The results thus reflected significant among-cheeses differences in the inherent proteolytic potential of the cheeses as well as in its manifestation during aging. Results clearly indicated that the chronological age of the investigated cheeses did not reflect their proteolytic age. The results highlighted the need to market Cheddar cheese based on some proteolysis-related quantitative parameters.&lt;/p&gt; &lt;/abstract&gt;

Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage

There has been an increasing demand for reduced-fat versions of food that contain cheese powder as a flavouring ingredient. Therefore, we must reveal their positive and negative aspects as a result of fat reduction and accordingly redesign the production of cheese powders with reduced-fat formulations. We aim to determine the impacts of fat reduction and microparticulated protein (MP) addition (as a fat replacer) on the characteristics of cheese powder. Three different white cheese powders, namely, full-fat cheese powder (FFCP), reduced-fat cheese powder (RFCP), and reduced-fat cheese powder with microparticulated protein (MPCP) were produced by spray drying, and their densities, reconstitution properties (solubility, dispersibility, and wettability), particle morphologies, colour differences, free fat contents, lipid oxidation degrees, and sensory properties were investigated during a 12-month storage period at 20 °C. A total fat reduction by up to 60% could be achieved in the cheese powders produced from reduced-fat cheese. Throughout the storage period, RFCP had the lowest free fat content, with the increase in its wettability, dispersibility, and flowability and reduction in its caking degree; however, FFCP, with the highest free fat content, had converse results for these properties. The solubility index of powders produced from reduced-fat cheese was lower than the full-fat counterpart. From the beginning of the storage period, the lowest lipid oxidation degree was observed in RFCP, although the addition of MP triggered lipid oxidation. Although RFCP had few and large particles that were inwardly buckled in shape, MPCP, similar to FFCP, had altered morphology and a small particle size with less wrinkle formation. The intensities of cheese flavour and overall impression slightly decreased for the cheese powders made from reduced-fat cheese. The use of MP increased the flavour and overall impression scores of potato samples and enhanced the solubility of the reduced-fat cheese powder on the surfaces. Consequently, fat reduction in cheese powder formulations offers an approach to improve their physical properties and oxidative stability, and the addition of MP may be considered as a way to promote fat reduction and create morphological characteristics similar to those of full-fat powder. The addition of MP might be an interesting tool to enhance consumer acceptance of food products formulated/flavoured with reduced-fat cheese powder.

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese

Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated to treat WPC (80% protein) blended with reduced-fat milk (1 and 2% fat), which were later LTLT pasteurized. TS blends were compared in terms of their technological properties (water holding capacity-WPC, gel firmness- GF, color, pH and titratable acidity) with those of a regular full fat (3%) LTLT pasteurized milk used as a control. Afterwards, a regression analysis was carried out with the obtained data in order to select the most appropriate conditions for cheesemaking purposes (similar GF, higher WHC with respect to the control), minimize both fat content and TS treatment duration to minimize energy expenses. According to these restrictions, the selected conditions were 1.5% fat milk-WPC blend, TS treated at 60 °C for 120 s; 1% fat milk-WPC blend, TS treated at 50 °C for 120 s and 1% fat milk-WPC blend, 50 °C for 144 s, which allowed preparing low fat cheeses (LFCs). These TS treatments were applied in a larger scale to elaborate Panela-type LFCs comparing different technological properties (cheese yield, syneresis, water content, texture profile analysis, color and titratable acidity) with those of a full fat variety, at day 1 and during 14 days of refrigerated storage. Results showed similar texture profiles of LFC cheeses and full fat milk cheeses throughout their storage period with significant changes in composition parameters (higher moisture, protein and salt contents, with low fat percentages), syneresis, selected color parameters (hue, b*), with no observed changes in cheese yield, TA and pH during cheese storage. These promising results are encouraging to develop LFCs with no physicochemical or technological defects using novel processing techniques that may help reducing calorie consumption without compromising sensory acceptability.

Lipoprotein Particle Size Distributions in Response to a 6-Week Dietary Intervention Using Different Dairy Food Matrices Including Cheese and Butter

Abstract Objectives Most dietary guidelines recommend saturated fat (SFA) intakes to be &amp;lt; 10% of total energy intake, since SFA increase low-density lipoprotein cholesterol (LDL-c) levels, a known risk factor for cardiovascular disease (CVD). However, within LDL-c, small, dense LDL particles are more strongly related to CVD risk than large buoyant particles, and response to SFA vary for different foods. Dairy fat, when eaten as cheese, significantly lowers total cholesterol compared to butter. Here, we aimed to test the effect of the cheese matrix on lipoprotein particle size distribution response in overweight adults aged ≥ 50 years. Methods In this secondary analysis of a 6-week randomised parallel intervention(1); participants received ∼40g dairy fat in 1 of 4 treatments: (A) 120 g of full-fat cheddar cheese (FFCC); (B) reduced-fat cheese plus butter (RFC + B); (C) butter, calcium caseinate powder, and calcium supplement (CaCO3) (BCC); or (D) 120 g FFCC as per (A). Fasting EDTA blood samples at wk. 0 (baseline) and wk. 6 were analysed for lipoprotein particle size distribution via nuclear magnetic resonance (NMR) spectroscopy. To examine extremes in response, those with greatest reduction in LDL-c (n = 15, ‘positive’ responders) were compared to those with the greatest increase in LDL-c (n = 15, ‘negative’ responders). Results Correlation analyses between the change in cholesterol levels and change in particle size distribution suggest a relationship between change in LDL-c, HDL-c, and corresponding particle sizes, which differs dependent on the dairy fat matrix. The correlation of LDL-c and LDL particle (LDL-p) concentration weakened as less fat was present within a cheese matrix, as LDL-c decreased so did total LDL-p, due to larger LDL particles. The positive responders displayed a stronger relationship between change in cholesterol and lipoprotein levels, with the changes in cholesterol driven by the large LDL-p and large HDL-p. Conclusions Lipoprotein particle distribution is correlated with change in cholesterol levels after a 6-week intervention of dairy fat. The changes in LDL-c and HDL-c were driven by the less atherogenic, large LDL-p and large HDL-p which are inversely associated with CVD risk. The overall response in LDL-p to SFA appears to vary, dependent on the dairy food matrix in which the fat was eaten. Funding Sources Food for Health Ireland (FHI). Enterprise Ireland.

Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese.

SUMMARYResearch backgroundNumerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty acid profile and mineral content as well as antioxidant properties of industrially produced reduced-fat white cheese.Experimental approachA low-fat white cheese was manufactured on an industrial scale from milk that remained after the production of kajmak and ripened for 60 days at 4 °C after packaging in a polystyrene container with brine containing 6% salt or in vacuum-sealed polyethylene bags. The influence of ripening environment on proteolysis was monitored by the change of soluble nitrogen fractions as well as by sodium dodecyl sulphate–polyacrylamide gel electrophoresis of tris(hydroxymethyl) aminomethane-HCl extracts of cheese proteins under non-reducing conditions and water-soluble fractions under reducing conditions. An effect that ripening environment had on fatty acid and mineral content was also monitored. The change of antioxidant potential of the investigated cheese during ripening led to the change of iron(II) chelating ability, reducing power and free-radical scavenging activity.Results and conclusionsThe ripening environment differently affected proteolysis, fatty acid composition, mineral profile and antioxidant properties of reduced-fat white cheese. White cheese ripened in brine had more intensive proteolytic changes than the cheese ripened in a vacuum, but also more intensive diffusion processes, especially between the 40th and 60th day of ripening. The brine-ripened cheese had higher values of water-soluble nitrogen content, but lower contents of trichloroacetic acid-soluble and phosphotungstic acid-soluble nitrogen than the vacuum-ripened cheese. Cheese ripened in brine had a lower content of almost all investigated macro- and microelements. After 60 days of ripening, in cheese ripened in brine only myristic (C14:0) and palmitic acid (C16:0) were detected, whereas in the vacuum-ripened cheese C10:0-C16:0 fatty acids dominated. Vacuum-ripened reduced-fat cheese had more favourable reducing power, while white brined reduced-fat cheese had better radical scavenging activity and iron(II) chelating activity.Novelty and scientific contributionThese results suggest significant influence of ripening conditions (immersion in brine or in vacuum-sealed polyethylene bags) on nutritive and functional properties of reduced-fat white cheese. Ripening in a vacuum has become a useful method for obtaining high-value reduced-fat white cheese.

Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements.

β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher (p < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid.

Modeling the Impact of Fat Flexibility With Dairy Food Servings in the 2015-2020 Dietary Guidelines for Americans Healthy U.S.-Style Eating Pattern.

Background: The 2015–2020 Dietary Guidelines for Americans (DGA) recommends consuming low-fat or fat-free dairy foods due to concerns about energy and saturated fat intake. It also recommends consuming no more than 10% of daily calories from saturated fat.Objective: The objective was to assess the impact of replacing one serving of fat-free dairy foods in the Healthy U.S.-Style Eating Pattern (HUSEP) from the DGA with one serving of whole- or reduced-fat dairy foods. We hypothesized that this replacement would keep the HUSEP within calorie, saturated fat, and sodium limits.Methods: Utilizing the same modeling procedures as the 2015–2020 DGA, we assessed the nutrient composition of seven alternative models of the 2000-calorie HUSEP. These models replaced all three servings of dairy foods in the HUSEP with an updated fat-free dairy composite (Model 1) or one of three fat-free dairy servings in the HUSEP with: a whole-fat dairy food composite, a reduced-fat/low-fat dairy food composite, whole milk, reduced-fat milk, whole-fat cheese, or reduced-fat cheese (Models 2–7).Results: In all models, the amount of saturated fat did not exceed 10% of total calories, but the amount of energy increased by 45–94 calories. While still lower than current average intake (3,440 mg/d), sodium amounts in four of the seven models exceeded the 2,300 mg/d recommended intake level.Conclusions: Some reduced- and whole-fat dairy foods, especially milk, can fit into calorie-balanced healthy eating patterns that also align with saturated fat recommendations. Allowing some flexibility in fat level of dairy food servings aligns with the recommendations that calories from solid fats and added sugars are best used to increase the palatability of nutrient-dense foods.

Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, E2) and carrageenan or xanthan. Eight variants of reduced-fat cheese (fat concentration 34–51% lower than traditional full-fat Burrata cheese, used as the control) were obtained using: (i) semi-skimmed milk and reduced-fat cream alone (RC) or in combination with (ii) xanthan (RCX), (iii) carrageenan (RCC), (iv) starter E1 (RCE1), (v) starter E2 (RCE2), (vi) both starters (RCE1-2), (vii) E1 and xanthan (RCXE1), or E1 and carrageenan (RCCE1). Post-acidification occurred for the RCC, RCX, and RCE2 Burrata cheeses, due to the higher number of mesophilic cocci found in these cheeses after 16 days of storage. Overall, mesophilic and thermophilic cocci, although showing cheese variant-depending dynamics, were dominant microbial groups, flanked by Pseudomonas sp. during storage. Lactobacilli, increasing during storage, represented another dominant microbial group. The panel test gave highest scores to RCE1-2 and RCXE1 cheeses, even after 16 days of storage. The 16S-targeted metagenomic analysis revealed that a core microbiota (S. thermophilus, Streptococcus lutetiensis, Lc. lactis, Lactococcus sp., Leuconostoc lactis, Lactobacillus delbrueckii, and Pseudomonas sp.), characterized the Burrata cheeses. A consumer test, based on 105 people, showed that more than 50% of consumers did not distinguish the traditional full-fat from the RCXE1 reduced-fat Burrata cheese.

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.

Effect of whey fat content on the properties and yields of whey cheese and serum

The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.

Abstract P356: Modeling the Impact of Flexibility in Fat Levels of Dairy Foods Consumed to Meet Recommendations From the 2015 Dietary Guidelines for Americans Healthy U.S.-style Eating Pattern

Introduction: The 2015 Dietary Guidelines for Americans (DGA) recommends consuming low-fat or fat-free dairy foods due to concerns about excess intake of energy, which can lead to overweight or obesity, and saturated fat, a type of fat that can increase blood levels of low-density lipoprotein cholesterol, a blood biomarker used to predict cardiovascular disease risk. The 2015 DGA recommends limiting intake of saturated fats to less than 10% of calories per day and balancing energy intake. Hypothesis: The objective of this study was to assess the impact of replacing one serving of fat-free dairy foods provided in current models of the 2000-calorie Healthy U.S.-Style Eating Pattern (HUSEP) with one serving of whole- or reduced-fat dairy foods. We hypothesized that this replacement would still result in an eating pattern within calorie, saturated fat, and sodium limits. Methods: Utilizing the same food pattern modeling procedures used for the 2015 DGA, we assessed the energy and nutrient composition of six alternative models of the 2000-calorie HUSEP. In each pattern, we replaced 1 of the 3 servings of the USDA’s fat-free dairy food composite with whole- or reduced-fat dairy products or whole-/reduced-fat dairy composites. The 6 replacement models included replacements with: 1) a whole-fat dairy food composite, 2) a reduced-fat dairy food composite, 3) whole milk, 4) reduced-fat milk, 5) whole-fat cheese, and 6) reduced-fat cheese. Results: In all 6 models, the amount of saturated fat did not exceed 10% of total calories. In models 2, 3, and 4, saturated fat was 9% of total calories. The amount of energy increased slightly in all models. The original HUSEP provided 2003 calories, and the 6 models in this study provided an additional 45 (Model 4) to 94 (Model 5) additional calories. The amount of sodium also increased. The original HUSEP provides 1787 mg of sodium, and these models provided between 2082 and 2683 mg of sodium. While still lower than the current average sodium intake (3,440 mg/d), the amount of sodium in Models 1, 2, 5, and 6 exceeds 2,300 mg/d, the Chronic Disease Risk Reduction Intake level for sodium. Conclusions: Results of this study indicate that some reduced- and whole-fat dairy foods, especially milk, can fit into calorie-balanced healthy eating patterns that also align with saturated fat and sodium recommendations. Allowing some flexibility in fat level of dairy food servings aligns with the 2010 DGA recommendation that calories from solid fats and added sugars are best used to increase the palatability of nutrient-dense foods, which includes milk, cheese, and yogurt.

Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product.

Mono-, di- and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (Tg ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The Tg of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between Tg and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry.

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese

This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.

The effect of high compared with low dairy consumption on glucose metabolism, insulin sensitivity, and metabolic flexibility in overweight adults: a randomized crossover trial

ABSTRACTBackgroundDairy products contain many nutritious components that may benefit metabolic health. There are indications that glucose metabolism and insulin sensitivity, which are generally disturbed in overweight and obese individuals, may improve by increased dairy intake. This may also affect one's metabolic flexibility.ObjectiveThe aim of this study was to investigate the effects of high compared with low dairy intake on glucose metabolism, insulin sensitivity, and metabolic flexibility in overweight adults (aged 45–65 y).MethodsIn this randomized intervention study, subjects consumed a high- and a low-dairy diet [HDD (5–6 dairy portions) and LDD (≤1 dairy portion), respectively] for 6 wk in a crossover design, with a washout period of 4 wk. Dairy portions were 200 g semi–skimmed yoghurt, 30 g reduced-fat (30+) cheese, and 250 mL semiskimmed milk and buttermilk. After 6 wk, a 75-g oral-glucose-tolerance test (13C-labeled) and a subsequent fasting challenge were performed. Metabolic flexibility was studied by determining the respiratory quotient (RQ) using indirect calorimetry. Fasting and postprandial plasma concentrations of glucose and insulin were analyzed. The dual isotope technique enabled calculation of glucose kinetics.ResultsThe study was completed by 45 overweight men and postmenopausal women [age 58.9 ± 4.3 y, BMI 27.9 ± 1.9 kg/m2 (mean ± SD)]. Fasting RQ and ΔRQ, reflecting metabolic flexibility, did not differ after both diets. Fasting glucose concentrations were similar, whereas fasting insulin concentrations were lower after the LDD (LDD: 8.1 ± 2.8 mU/L; HDD: 8.9 ± 3.3 mU/L; P = 0.024). This resulted in a higher HOMA-IR after the HDD (P = 0.027). Postprandial glucose and insulin responses as well as glucose kinetics were similar after both diets.ConclusionsThe amount of dairy intake during a 6-wk period had a neutral effect on metabolic flexibility or postprandial glucose metabolism in middle-aged overweight subjects. More trials are needed to study the effects of specific dairy types and to differentiate between metabolic subgroups. This trial was registered at trialregister.nl as NTR4899.

Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses

The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.