REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW

Authors
DRAKE MA SWANSON BG
Citation
Ma. Drake et Bg. Swanson, REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW, Trends in food science & technology, 6(11), 1995, pp. 366-369
Citations number
42
Categorie Soggetti
Food Science & Tenology
Journal title
Trends in food science & technology → ACNP
ISSN journal
09242244
Volume
6
Issue
11
Year of publication
1995
Pages
366 - 369
Database
ISI
SICI code
0924-2244(1995)6:11<366:RALCT->2.0.ZU;2-G
Abstract
During the past 15 years, the demand for reduced- and low-fat cheeses has increased dramatically. Unfortunately, fat plays a key role in the flavor, body and texture of cheese. Many commercial reduced- and low- fat cheeses as a result exhibit poor flavor and texture. Intense resea rch in the area of reduced- and low-fat cheese technology has produced three basic strategies to combat problems associated with fat reducti on.