Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses

P. Punidadas, M. A. Tung, J. Feirtag

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Interest in cheese with lower fat than regular cheese has grown in recent years due to the changing eating habits of health conscious consumers, but production of such cheeses at low cost, without losing flavour and texture, is a challenge. In this study, modified processes were developed to manufacture low (∼ 20%) and reduced (∼ 15%) fat cheddar cheeses. Modifications of cooking time and temperature, along with changes in the amount of starter culture used and the addition of whey proteins, were studied. The results showed that low fat cheese could be manufactured with or without adding homogenized whey proteins, and reduced fat cheese could be manufactured with homogenized whey proteins. This finding reveals that it would be possible to manufacture these cheeses in an existing cheese plant, but that a homogenizer would be required if whey protein is to be added.

Original languageEnglish (US)
Pages (from-to)45-50
Number of pages6
JournalInternational Journal of Dairy Technology
Volume53
Issue number2
DOIs
StatePublished - 2000

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