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Article: Lowfat cheese research advances
- Article from:
- Emerging Food R&D Report
- Article date:
- July 1, 1996
CopyrightCOPYRIGHT 1996 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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Investigators at the University of Wisconsin (Department of Food Science, 1605 Linden Dr., Madison, WI 53706) have taken a multidisciplinary approach in their studies on lowfat cheese. They have established manufacturing procedures for several reduced-fat cheese varieties. To explain melt properties and other functional characteristics, they're developing new test methods. While research is focused on reduced-fat cheese, scientists also are examining the use of specific bacteria with desired enzyme activities to improve the flavor of several cheese varieties, especially Cheddar and Gouda.
In a collaborative project with Utah State University, Wisconsin scientists are ...