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Article: Strategies aimed at improving low-fat cheese
- Article from:
- Emerging Food R&D Report
- Article date:
- December 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 Washington State University and its creamery have been conducting research to reduce the fat and improve the quality of low-fat cheese over the last decade. Investigators have developed a number of strategies to achieve this goal. They include modifying the make procedures, adding adjunct cultures to improve the flavor and texture of reduced- and full-fat cheeses, and using fat replacers.
Changes in the make procedure include homogenizing milk and washing the curd. Washing the curd produced the highest quality reduced-fat cheese that had a flavor and texture rated high by sensory panelists. Reduced-fat cheese made from homogenized milk was rated the ...
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Article: Fat globules are key to improving texture in low-fat ...
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700+ words
... ... the composition and microstructure of low-fat cheese. They've found that in full-fat cheese there are many large fat globules that break ... creating a creamy texture. But in lower-fat cheese, the protein matrix dominates, which makes ...
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