|
|
Article: Reduced-Fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process*
- Article from:
- Journal of Dairy Science
- Article date:
- April 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Apr 2004. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
Normally, reduced-fat Cheddar cheese is made by removal of fat from milk prior to cheese making. Typical aged flavor may not develop when 50% reduced-fat Cheddar cheese is produced by this approach. Moreover, the texture of the reduced-fat cheeses produced by the current method may often be hard and rubbery. Previous researchers have demonstrated that aged Cheddar cheese flavor intensity resides in the watersoluble fraction. Therefore, we investigated the feasibility of fat removal after the aging of Cheddar cheese. We hypothesized the typical aged cheese flavor would remain with the cheese following fat removal. A physical process for the removal of fat from full-fat aged Cheddar ...