An attempt to produce low fat cephalotyre (Ras) cheese of acceptable quality

Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

“…The latter fraction is similar in composition to PTAN, which according to Jarrett et al (1982) consists of free amino acids and very small peptides, i.e., MM(0.64 kDa. In contrast, El-Neshawy et al (1986) reported notable increases in both WSN and PTAN in Ras cheeses with FDM in the range 10}44.6% (w/w), a trend which may be attributed to the concomitant increases in levels of cheese moisture, MNFS and acidity (Creamer, 1971;Tam and Whitaker, 1972;Gilles, 1980, 1987). Consistent with the "ndings of others for full-fat Cheddar cheese (Wilkinson et al, 1992;O'Donovan et al, 1996), the principal FAA in all fat categories, in order of descending concentration, were glutamic acid, leucine, phenylalanine, valine, lysine, serine and proline.…”

“…The low consumption has been attributed to poor consumer perceptions of the products, owing to #avour and texture defects (Olson and Johnson, 1990;Jameson, 1990;Muir et al, 1992;Bullens, 1994;Drake and Swanson, 1995). E!orts to address these defects have focused on improvement via modi"cation of cheesemaking procedure (Banks et al, 1989;Metzger and Mistry, 1994;Guinee et al, 1997), addition of hydrocolloids (Lucey and Gorry, 1994;Mackey and Desai, 1995;Kucukoner and Haque, 1995;Fenelon and Guinee, 1997;El-Neshawy et al, 1986) or enzyme preparations and the use of improved starter culture systems/starter culture adjuncts (Bhowmik et al, 1990;Lee et al, 1992;Ardo et al, 1989). Hence, much information now exists on the comparative e!ects of di!erent treatments on composition, proteolysis, #avour and texture of reduced-fat cheeses.…”

The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheology

“…A similar effect has been previously reported for carrageenan and carboxymethylcellulose which, when added to milk, generated a softer texture for the cheese. 50,51 Curd microstructure The micro-and macro-structures of food products are major determinants of their rheological and textural behaviour. Representative Cryo SEM micrographs of the curds are presented in Fig 6. Within the curd made from full fat milk (Fig 6a), the network formed by the casein is composed of relatively large pores entrapping higher amount of whey when compared to the matrix of curds made from 1% fat (Fig 6d) and 0.1% fat (Fig 6g) milk respectively.…”

Purification and Characterization of a Novel Serine Aminopeptidase from Lactobacillus casei Ssp. casei IFPL 731

“…There has also been interest in employing Lb. casei to improve the flavor and texture of reduced-fat cheese (Czulak and Spieler, 1984;El-Neshawy et al, 1986;Tempas and Morris, 1993;Merrill et al, 1996). Whereas the proteolytic enzyme system of Lactococcus has been studied extensively, that of mesophilic Lactobacillus spp.…”