Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic

Authors

  • L. MA,

    1. Authors Ma and Barbosa-Cánovas are with the Dept. of Biological Systems Engineering, and author Swanson is with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6376.
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  • M.A. DRAKE,

    1. Authors Ma and Barbosa-Cánovas are with the Dept. of Biological Systems Engineering, and author Swanson is with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6376.
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  • G.V. BARBOSA-CÁNOVAS,

    1. Authors Ma and Barbosa-Cánovas are with the Dept. of Biological Systems Engineering, and author Swanson is with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6376.
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  • B.G. SWANSON

    1. Authors Ma and Barbosa-Cánovas are with the Dept. of Biological Systems Engineering, and author Swanson is with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6376.
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  • Author Drake's current address: Dept. of Food Science & Technology, Mississippi State Univ., Mississippi State, MS 39762-9805. Direct inquiries to Dr. Barbosa-Cánovas.

ABSTRACT

Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low-fat cheeses made with a carbohydrate-based fat mimetic were greater (p < 0.05) than those of low-fat cheeses made with two protein-based fat mimetics or low-fat control cheese, but smaller (p < 0.05) than the storage and loss moduli of full-fat cheese. A six-element Kelvin model properly predicted the creep compliance for the full-fat cheese and the low-fat cheeses made with or without fat mimetics. Low-fat cheese made with a carbohydrate-based fat mimetic had a network structure more similar to full-fat cheese than the low-fat control or samples made with protein-based fat mimetics.

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