Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

The composition, proteolysis, sensory and texture characteristics of low-fat white-brined cheeses (similar to60% fat reduction) made from bovine milk and containing two commercial hydrocolloid-fat replacers (1% w/w Simplesse(R) D-100 and 0.125% w/w Novagel(TM) NC-200) were examined throughout aging for 90 d. For comparison, the low-fat variant without fat replacers (L) and the full-fat cheese (F) were also studied. All the low-fat products showed reduced values for MNFS and yield, whereas the moisture and protein content significantly increased; however, the cheeses containing fat replacers had higher moisture and yield values than the L product. The extent of proteolysis and lipolysis in the low-fat white-brined cheeses made with the fat replacers significantly increased compared to the F cheese. The kinetics of alpha(s1)-and beta-casein degradation as well as the evolution of the peptide profile (reversed phase HPLC) were not largely affected by the hydrocolloids. For the cheeses containing fat replacers, the mean values of TPA (texture profile analysis) parameters and the maximum stress (sigma(max) at 80% deformation on uniaxial compression) were significantly less than those of the L cheese, showing a great improvement in cheese texture when the fat replacers were included. The textural attributes of the product made with Novagel(TM) resembled more closely those of the F cheese. Significant correlations (p<0.05) with negative slopes were obtained between the variables reflecting the degree of proteolysis and instrumental (TPA) texture parameters; such relationships were even stronger when the data were analyzed for each type of cheese separately. The rheological measurements showed an improvement in the low-fat cheeses containing fat replacers, but this was not clearly evident by sensory testing, Overall, the full-fat white-brined cheese was perceived as more elastic, less salty and had higher favor and odor intensity scores than all low-fat variants. Although Simplesse(R) (S) had a marked improving effect on cheese appearance, the product was rated as a harder cheese than its full-fat counterpart. (C) 2002 Elsevier Science Ltd. All rights reserved.