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

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.