Grasas y Aceites, Vol 53, No 4 (2002)

Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production


https://doi.org/10.3989/gya.2002.v53.i4.334

M. C. Candioti
Programa de Lactología Industrial – Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina

S. M. Palma
Programa de Lactología Industrial – Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina

N. Sabbag
Programa de Lactología Industrial – Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina

M. C. Perotti
Programa de Lactología Industrial – Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina

S. M. Bernal
Programa de Lactología Industrial – Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina

C. A. Zalazar
Programa de Lactología Industrial – Facultad de Ingeniería Química, Universidad Nacional del Litoral, Argentina

Abstract


In the present paper the addition of a commercial fat substitute based on whey proteins, alone or in combination with goat rennet and with a food grade protease, is analyzed. Six different cheeses were produced: a control with whole milk (3.3 % of fat), and five experimental with partially skimmed milk (1.8 % of fat) without additions and with different combinations of the fat substitute, the goat rennet and the food grade protease. Results of analytical controls performed at the beginning and at the end of ripening show that low fat cheese without additions was the best of experimental. Addition of fat substitute, alone or in different combinations with goat rennet or with food grade protease, was negative for the sensory characteristics.

Keywords


Lipolysis; Low-fat cheeses; Proteolysis; Sensory characteristics

Full Text:


PDF


Copyright (c) 2002 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es