This research was funded by the WSU Creamery. We thank Matt Asplund for help and enthusiasm with sensory evaluation. We are extremely grateful to Gail Civille of Sensory Spectrum, Inc. for advice and to the staff at Riceland Foods for help. We also extend our gratitude to the staff of the WSU Electron Microscopy Center for assistance and to Frank Younce for help with the TA-XT2.
Lecithin Improves Texture of Reduced Fat Cheeses
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 3, pages 639–642, May 1996
How to Cite
DRAKE, M.A., HERRETT, W., BOYLSTON, T.D. and SWANSON, B.G. (1996), Lecithin Improves Texture of Reduced Fat Cheeses. Journal of Food Science, 61: 639–642. doi: 10.1111/j.1365-2621.1996.tb13176.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 7/10/95; revised 10/30/95; accepted 12/11/95
- reduced fat;
Cheddar-type cheeses with 33% fat reduction were made with 0.2 or 0.5% (w/w) lecithin. Reduced fat cheeses with no lecithin and full fat cheeses were prepared as controls. Cheeses were aged 3 mo prior to instrumental and sensory evaluation. Reduced fat cheese with lecithin received higher overall texture scores from dairy judges than reduced fat control cheeses (P ≤ 0.05). Texture scores from dairy judges for cheeses with lecithin were not different from full fat cheeses. Reduced fat cheeses with lecithin were softer than reduced fat control cheeses as measured instrumentally and according to specific attribute panelists (P ≤ 0.05). Cheese wet weight yields were greater with addition of lecithin (P ≤ 0.05) which resulted in a softer more desirable texture in reduced fat cheeses.