Author Drake's current address: Dept. of Food Science & Technology, Mississippi State Univ., Mississippi State, MS 39762-9805. Direct inquiries to Dr. Barbosa-Cánovas.
Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 748–752, July 1997
How to Cite
MA, L., DRAKE, M.A., BARBOSA-CÁNOVAS, G.V. and SWANSON, B.G. (1997), Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic. Journal of Food Science, 62: 748–752. doi: 10.1111/j.1365-2621.1997.tb15449.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/12/96; revised 1/6/97; accepted 2/7/97.
- low-fat cheese;
- fat mimetics
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.