Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin Type

Drake, M.A.; Chen, X. Q.; Gerard, Patrick D.; Gurkin, S. U.

doi:10.1111/j.1365-2621.1998.tb15845.x

Cited by 26 publications

(18 citation statements)

References 14 publications

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“…Enrichment of cheesemilk with phospholipids from buttermilk or soy milk increased cheese yield and improved the texture of lowfat cheese [30,45,97,99]. Enhanced fat retention has also been reported in fullfat Colby cheese manufactured with added soy lecithin [58].…”

Section: Use Of Phospholipasementioning

confidence: 78%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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Section: Use Of Phospholipasementioning

confidence: 78%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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“…The use of larger fat replacers is an effective strategy for opening up the protein matrix and retaining higher amounts of water in Mozzarella cheese . This effect has been observed with Cheddar cheese containing a granular lecithin fat replacer (Drake, Chen, Gerard, & Gurkin, 1998), and would be expected to be more pronounced if the mimetic or replacer is of order micrometres in size. Non-fat Mozzarella cheese without fat replacers contains much lower levels of expressible serum as the near absence of fat globules does not provide for a mechanism to open up the protein matrix to retain bulk water (Paulson et al, 1998).…”

Section: Article In Pressmentioning

confidence: 82%

Cheese structure and current methods of analysis

Everett

Auty

2008

International Dairy Journal

136

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“…Such amphiphilic materials function by masking hydrophobic sites on the para‐casein strands in the cheese curd, and thus reduce the major driving force for matrix shrinkage and subsequent whey expulsion from the curd. Addition of lecithin increased the moisture content of reduced‐fat cheese and increased its whiteness (Drake and others 1998). While it improved the texture of the cheese it also had a negative impact on flavor quality.…”

Section: Manufacture Of Lower‐fat Natural Cheesementioning

confidence: 99%

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Johnson¹,

Kapoor²,

McMahon³

et al. 2009

Comp Rev Food Sci Food Safe

174

151

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The various types of cheese are nutrient-dense foods that are good sources of calcium, phosphorus, and protein. They are also important ingredients in many highly consumed foods such as pizza, cheeseburgers, and sauces. However, they are also perceived as being high in fat and sodium. Consumers have indicated that they would like to continue utilizing cheese in their diet but would prefer to have lower-fat and lower-sodium products. Fat and salt are important elements in the flavor, texture, food safety, and overall acceptability of cheese. Alternatives to fat and salt are being investigated but have not been found to be acceptable, especially in those products that meet the FDA's definition of low-fat and/or low-sodium. This review is primarily a report on the current status of research to develop desirable cheeses with low-fat and/or low-sodium, their regulatory and labeling status, consumer acceptability, and challenges for further efforts.

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Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin Type

Cited by 26 publications

References 14 publications

Pre-treatment of cheese milk: principles and developments

Pre-treatment of cheese milk: principles and developments

Cheese structure and current methods of analysis

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

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