Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/30/2003
Publication Date: 3/1/2004
Citation: Konuklar, G., Inglett, G.E., Carriere, C.J., Felker, F.C. 2004. Use of a beta-glucan hydorcolloidal suspension in the manufacture of low-fat cheddar cheeses: manufacture, composition, yield and microstructure. International Journal of Food Science and Technology. 39:109-119. Interpretive Summary: Consumers are becoming more health conscious and are demanding foods that are low in fat and heart healthy. Today, production of low-fat dairy products and dairy products with heart-healthy additives are on the increase. The commercial production of a good quality, low-fat, natural cheese is a challenging task and existing commercial low-fat cheeses tend to have a rubbery, firm body and poor flavor, which does not improve with age. Cheddar cheeses were produced using Nutrim, a patented, licensed ARS product, which can be used to deliver soluble fiber to a wide variety of foods. The cheeses produced using Nutrim had 50 to 75% less fat than the reduced-fat control Cheddar cheese while retaining the same structure and texture. The results indicate that Nutrim can be used to produce low-fat cheese products with acceptable physical properties.
Technical Abstract: Low-fat Cheddar cheeses were manufactured using a b-glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheeses (designated as Nutrim-I, and Nutrim-II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low-fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim-II cheeses had significantly higher moisture, salt, and ash contents than the low-fat control cheese. The low-fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content than Nutrim-II. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheeses than the low-fat control, and a more open, less compacted background protein matrix suggesting a physical buffering afforded by the presence of the b-glucan hydrocolloid or its associated water.