Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters

Crites, Shelly G.; Drake, M.A.; Swanson, Barry G.

doi:10.1006/fstl.1997.0275

Cited by 10 publications

(6 citation statements)

References 15 publications

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“…Gelatin has been proposed as a fat replacer because it has the advantage of producing a thermoreversible gel at 30 °C (mouth temperature) and could improve the chewdown characteristics of low‐fat cheese (Anonymous 1996). Crites and others (1997) replaced milk fat (up to 75%) with sucrose polyesters as a nonpolar fat substitute and produced cheeses that had similar pH and moisture. Replacing butter oil with sucrose polyesters produced a cheese with smaller fat droplets and a microstructure that more resembled processed cheese.…”

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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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

View full text Add to dashboard Cite

show abstract

“…The size of actual fat droplets or of the voids they occupied was reported as the numberelength mean diameter of an equivalent sphere (Aguilera & Stanley, 1999;Rawl, 2007) because frequently SEM micrographs show uneven surface topography. Fat globules or fat voids perimeters were manually highlighted (Crites, Drake, & Swanson, 1997), and micrographs' size bar was used as reference scale (Kamath, Morr, & Schenz, 1998).…”

Section: Microstructure Determinationmentioning

confidence: 99%

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Lobato‐Calleros

Sosa-Pérez

Rodríguez-Tafoya

et al. 2008

LWT - Food Science and Technology

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“…At 3000× magnification, the voids display attached bacteria where fat globules were extracted. In general, the lactic acid bacteria, average diameter of 1 μ m, are located in the protein matrix near the fat‐casein interface where the cheese holds the greatest amount of water (Crites et al. , 1997).…”

Section: Microstructure Of the Cheesementioning

confidence: 99%

“…The cheese containing carrageenan and microcrystalline cellulose had a porous cellular structure and visually resembled the full-fat (34% fat) control cheese. Later, Crites et al (1997) studied the effect of added sucrose polyesters on the microstructure of low-fat Cheddar cheese. They replaced 10, 25, 50 and 75% of the natural milk fat from full-fat cheese with sucrose polyesters.…”

Section: Introductionmentioning

confidence: 99%

Use of a β‐glucan hydrocolloidal suspension in the manufacture of low‐fat Cheddar cheese: manufacture, composition, yield and microstructure

Konuklar

Inglett

Carriere

et al. 2003

Int J of Food Sci Tech

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Summary Low‐fat Cheddar cheese was manufactured using a β‐glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim‐I, and Nutrim‐II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low‐fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim‐II cheese had significantly higher moisture, salt, and ash contents as compared with the low‐fat control cheese. The low‐fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim‐II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low‐fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the β‐glucan hydrocolloid or its associated water.

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Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters

Cited by 10 publications

References 15 publications

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

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

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Use of a β‐glucan hydrocolloidal suspension in the manufacture of low‐fat Cheddar cheese: manufacture, composition, yield and microstructure

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