Technological and Characteristics of Low-Fat Cheeses: A Review | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 2, Volume 50, Issue 1, March 2019, Page 15-27 PDF (394.64 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2019.33455 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. R.A. Hammam1; Mostafa S I Ahmed2 | ||||
| 1Dairy and Food Science Department, South Dakota State University, Brookings 57007, SD, USA | ||||
| 2Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt | ||||
| Abstract | ||||
| Cheese is a dairy-product and obtained from milk by using starter cultures and enzymes to coagulate the milk through a chemical process. Cheese has one of the highest growth rates among dairy products manufactured in many countries. Cheese could be divided into two major categories based on the fat content, including full-fat cheese and reduced or low-fat cheese. The low-fat cheese term differs within cheese varieties, countries, and other factors. Generally, cheese with fat content less than the full-fat version is considered low-fat cheese for consumers. The consumption and marketing of low-fat cheeses have accelerated over the last two decades. Fat is important due to its major contribution to the flavor, body and texture of the cheese. Numerous low-fat cheeses are characterized as mild flavor, weak body and texture, and less functional characteristics. Intensive research on low-fat cheese has developed three basic strategies for addressing fat-related problems, such as modifications of procedures, adjunct cultures, and fat replacers. This work aim is to highlight and review the characteristics of two types of low-fat cheeses, such as low-fat process cheese (LFPC) and low-fat Cheddar cheese (LFCC). | ||||
| Keywords | ||||
| Low-fat cheese; low-fat process cheese; low-fat Cheddar cheese; cheese sensory; cheese functionality | ||||
|
Statistics Article View: 767 PDF Download: 808 |
||||
