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Article: Facing the consequences: fat reduction affects many quality and process variables in cheese production.
- Article from:
- Dairy Foods
- Article date:
- March 1, 1991
- Author:
CopyrightCOPYRIGHT 1991 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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To produce lowfat cheese, simply use skim milk, right? It's not nearly so simple. Decreasing the fat level in any cheese produces many unintended consequences-including changes in flavor, texture and microbiological integrity. To formulate lowfat cheeses, one must consider the potential consequences of fat reduction for every ingredient, processing step and final quality characteristic of a product.
Many consumers want to enjoy traditionally highfat cheeses without consuming traditional amounts of fat and cholesterol. The dairy industry has responded by marketing Cheddar, mozzarella and other varieties with reduced butterfat content. Converting cheese to a lowfat ...