Abstract
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replacers, Dairy Lo (DL) and Simplesse (SIMP), one protein-based fat-like perception enhancer termed “Fat-like Perception Enhancer” (FLPE) (also termed LiPro elsewhere), and two carbohydrate based fat replacers, Novagel (NOV) and Stellar (STEL), were used for the study. Rheological properties were determined using an Instron Universal Testing Machine. Lowfat control (LFC) cheese had significantly higher stress values indicating a hard rubbery texture compared to full fat control (FFC). Fat replacers decreased cheese stress values in the order; FFC<FLPE<STEL<DL<SIMP<NOV< and LFC. In terms of strain values, LFC had the lowest strain value indicating “crumbliness.” Considering that FFC had an ideal strain value, FLPE was the closest followed by DL and STEL. Scanning electron microscopy was carried out to observe cheese ultrastructutre. The FFC cheese had a spongy appearance due to globular cavities created in the cheese matrix by butterfat. These cavities were smaller in NOV and STEL than the rest. In general, fat replacers improved the textural quality of lowfat Cheddar cheese.
