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Article: Fat globules are key to improving texture in low-fat cheese
- Article from:
- Emerging Food R&D Report
- Article date:
- October 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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Researchers at South Dakota State University (Dairy Science Department, Dairy-Micro Building, Box 2104, Brookings, SD 57007) are studying the composition and microstructure of low-fat cheese. They've found that in full-fat cheese there are many large fat globules that break up the protein network, creating a creamy texture. But in lower-fat cheese, the protein matrix dominates, which makes lower-fat cheese and low-fat process cheese rubbery.
Many commercial fat-free processed cheeses do not melt and often are difficult to chew. We know there's a market for this product, but its body and texture must be improved for it to be a commercial success. Investigators ...