The production of low fat Cheddar-type cheese

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Abstract

A technique has been developed for the production of Cheddar-type cheese of intermediate (25%) and low (16%) fat content. The development of flavour and texture in these cheeses was monitored over a six-month maturation period. At the lower level of fat, the cheese did not develop adequate Cheddar flavour, and the cheese was over-firm. At the intermediate level of fat, a mild Cheddar flavour was produced, and the texture improved.

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