Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers.

• Main Authors: Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Meimandipour, Amir, Omidizadeh, Alireza
• Format: Article
• Language: English; English
• Published: WFL Publisher 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/24202/1/1Optimization%20of%20textural%20properties%20and%20formulation%20of%20reduced%20fat%20Cheddar%20cheeses%20containing%20fat%20replacers.pdf; http://psasir.upm.edu.my/id/eprint/24202/; http://world-food.net/
• Institution: Universiti Putra Malaysia

Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods, particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full...