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Article: Challenges face developers of reduced-fat cheese
- Article from:
- Emerging Food R&D Report
- Article date:
- November 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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Producers of natural cheese have been under pressure to develop reduced-fat and non-fat products that retain the flavor, texture and functional characteristics of their full-fat counterparts. One of the problems encountered when trying to create a reduced-fat cheese involves the role of fat. Fat is important when it comes to determining the sensory and functional attributes of cheeses. Lowering the fat content in these products can result in poor flavor, texture and functionality.
Scientists at the University of Vermont (Department of Animal and Food Sciences, Terrill Hall, Burlington, VT 05405) tell us reduced-fat cheeses have a variety of problems. Reduced-fat ...