The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese

Journal of Food Science - Tập 67 Số 2 - Trang 812-816 - 2002
ELIZABETH GWARTNEY1, E. Allen Foegeding1, D.K. Larick1
1Authors are with the Dept. of Food Science, Box 7624, North Carolina State Univ., Raleigh, NC 27695‐7624. Direct inquiries to author Foegeding (E‐mail: [email protected]).

Tóm tắt

ABSTRACT: The effect of fat reduction on sensory texture and physical properties of commercially available natural and processed cheeses was investigated. The texture of 5 cheeses in full‐ and reduced‐fat versions was characterized by modified descriptive analysis and torsional fracture methods. Reduced‐fat cheeses were perceived to be more waxy, fracturable, chewy, hard, and springy and less sticky, cohesive, meltable, and smooth than full‐fat cheese. Full‐fat cheese had lower fracture stress values than the equivalent reduced‐fat products. Fracture strain values did not distinguish cheeses based on fat content. These results demonstrate general textural differences between the full‐fat and reduced fat versions of select cheeses.

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Thông tin xuất bản

Journal of Food Science

Tập 67 Số 2

812-816

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