Fat Replacers in Low‐fat Mexican Manchego Cheese

Lobato‐Calleros, C.; Robles-Martinez, J. C.; Caballero-Pérez, Juan; Vernon‐Carter, E.J.; Aguirre–Mandujano, Eleazar

doi:10.1111/j.1745-4603.2001.tb01030.x

Cited by 64 publications

(51 citation statements)

References 20 publications

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“…As guar gum concentration increases, intermolecular interaction also increases, thereby creating a tighter three-dimensional matrix limiting the amount of water within. The overall trends here observed were similar to the ones by Lobato-Calleros et al (2001). These authors have manufactured low-fat Manchego cheeses with three commercial fat replacers consisting of a commercial mixture of low methoxyl pectin and sucrose, whey protein concentrate (Dairy-Lo®) and microparticulated whey protein (Simplesse® D100).…”

Section: Resultssupporting

confidence: 65%

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Oliveira

Dourado

Peres

et al. 2010

Food Bioprocess Technol

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In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.

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Section: Resultssupporting

confidence: 65%

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Oliveira

Dourado

Peres

et al. 2010

Food Bioprocess Technol

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“…Previous studies were focused on milk fat substitution by canola oil (Lobato-Calleros et al 2001. Few data were available in literature concerning milk fat substitution by olive oil emulsion.…”

Section: Introductionmentioning

confidence: 99%

“…Fat replacers were used to maintain the sensory characteristics of low-fat cheese, as well as those based on whey proteins (Drake et al 1996;Lobato-Calleros et al 2001;McMahon et al 1996;Tamime et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

et al. 2015

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The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72°C for 3 s, cooled to 35°C, and added with 0.016 g L −1 of lactic ferments and 0.30 mL L −1 of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

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“…Above a certain concentration of pectin, depletion interactions may cause destabilization of milk and hence a phase separation (Maroziene and de Kruif 2000;Tuinier et al 2002;Acero Lopez et al 2009). Lobato-Calleros et al (2001) successfully used LMP in milk at a concentration of 0.2% (w/w) to increase moisture content and improve the texture of low-fat Mexican Manchego cheese, probably due to the formation of calcium pectate gels that may lead to an interruption of the compact para-casein matrix. The authors did not report the presence of phase separation in milk due to the interaction of pectins and caseins.…”

Section: Introductionmentioning

confidence: 99%

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Ibáñez

Waldron

McSweeney

2015

Dairy Sci. & Technol.

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Hydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability). Pectin is a polysaccharide obtained from plant cells and is commonly used as a stabilizer for acidified dairy beverages. This work aimed to evaluate the effect of three types of commercial pectins on the characteristics of reduced-fat Cheddar cheese during a ripening period of 180 days. Five Cheddar cheeses were made: full-fat control (FF), reduced-fat control (RF), and reduced-fat cheeses with amidated (RA), high-methoxy (RH), or low-methoxy (RL) pectin added to milk prior processing at concentrations of 0.175%, 0.100%, and 0.075% (w/w), respectively; levels were chosen to avoid phase separation of the casein micelles, due to depletion flocculation. Addition of amidated pectin markedly increased the moisture content of the experimental cheese (~49%), compared to RF (~45%; P<0.05). A significant reduction (P<0.05) in the proportion of insoluble calcium observed in RA and RL at 180 days (~40% versus 56% in RF) was probably caused by calcium-induced gelation mechanisms of amidated and low-methoxy pectins. Texture profile analysis showed a softening of cheeses with added pectin (hardness <100 N versus >100 N in RF at 180 days; P<0.05). The melting properties of cheeses were significantly improved during ripening, although RF exhibited the lowest values (diameter increase >85 versus <70% at 180 days; P<0.05). These results suggest that pectin addition can be used to modify the moisture content, texture, and melting properties of reduced-fat Cheddar cheese.

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Fat Replacers in Low‐fat Mexican Manchego Cheese

Cited by 64 publications

References 20 publications

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

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