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Article: Studying cheese microstructure to improve texture
- Article from:
- Emerging Food R&D Report
- Article date:
- August 1, 1995
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Copyright informationCOPYRIGHT 1995 Food Technology Intelligence, Inc. 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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Giving reduced-fat cheeses the same texture as their full-fat counterparts isn't an easy task. So, researchers at the University of Wisconsin (Department of Agricultural Engineering, 460 Henry Mall, Madison, WI 53706) are investigating how the fat in cheddar cheese contributes to its soft, chewy, easy-melting texture. They want to learn why full-fat cheese has the texture it does, so that they might mimic this texture in reduced-fat varieties.
The microstructure of a food product plays an important role in giving it its overall texture. Investigators hope that learning about the microstructure of cheese will show them how best to alter the composition and processes ...
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