Low fat cheese technology

Low fat cheeses are usually characterized as having poor body, flavor, and functional properties because of high moisture and low salt. Procedures developed for manufacturing low fat cheeses include processing techniques, starter culture selection, and use of additives. Fat removed in manufacturing low fat cheese is largely replaced with moisture and the ratio of moisture in fat free substance of cheese is similar to that of a full fat cheese. Lower cook temperatures and times, high draining and milling pH, and washing of curd are used. Considerations include use of slow cultures (to prevent excessive acid formation and bitter flavors), adjunct cultures, and enzymes. Homogenization of cream improves body and texture and functional properties of low fat cheeses, and increases yield when used for up to 50% reduction in fat. Stabilizers., fat-replacers, and sweet buttermilk have also been used to improve the quality of low fat cheeses. (C) 2001 Elsevier Science Ltd. All rights reserved.