| Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures. | |
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MedLine Citation:
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PMID: 17638970 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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In a previous study, exopolysaccharide (EPS)-producing cultures improved textural and functional properties of reduced fat Cheddar cheese. Because base cheese has an impact on the characteristics of process cheese, we hypothesized that the use of EPS-producing cultures in making base reduced fat Cheddar cheese (BRFCC) would allow utilization of more young cheeses in making reduced fat process cheese. The objective of this study was to evaluate characteristics of reduced fat process cheese made from young BRFCC containing EPS as compared with those in cheese made from a 50/50 blend of young and aged EPS-negative cheeses. Reduced fat process cheeses were manufactured using young (2 d) or 1-mo-old EPS-positive or negative BRFCC. Moisture and fat of reduced fat process cheese were standardized to 49 and 21%, respectively. Enzyme modified cheese was incorporated to provide flavor of aged cheese. Exopolysaccharide-positive reduced fat process cheese was softer, less chewy and gummy, and exhibited lower viscoelastic moduli than the EPS-negative cheeses. The hardness, chewiness, and viscoelastic moduli were lower in reduced fat process cheeses made from 1-mo-old BRFCC than in the corresponding cheeses made from 2-d-old BRFCC. This could be because of more extensive proteolysis and lower pH in the former cheeses. Sensory scores for texture of EPS-positive reduced fat process cheeses were higher than those of the EPS-negative cheeses. Panelists did not detect differences in flavor between cheeses made with enzyme modified cheese and aged cheese. No correlations were found between the physical and melting properties of base cheese and process cheese. |
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Authors:
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A N Hassan; S Awad; V V Mistry |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 90 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2007 Aug |
Date Detail:
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Created Date: 2007-07-19 Completed Date: 2007-11-20 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 3604-12 Citation Subset: IM |
Affiliation:
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Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007, USA. Ashraf.Hassan@sdstate.edu |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cheese / analysis*, microbiology* Dietary Fats Elasticity Food Handling / methods* Food Technology* Humans Hydrogen-Ion Concentration Polysaccharides, Bacterial / biosynthesis* Sensation Viscosity |
| Chemical | |
Reg. No./Substance:
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0/Dietary Fats; 0/Polysaccharides, Bacterial |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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