LECITHIN IMPROVES TEXTURE OF REDUCED FAT CHEESES

Cheddar-type cheeses with 33% fat reduction were made with 0.2 or 0.5% (w/w) lecithin. Reduced fat cheeses with no lecithin and full fat che eses were prepared as controls. Cheeses were aged 3 mo prior to instru mental and sensory evaluation. Reduced fat cheese with lecithin receiv ed higher overall texture scores from dairy judges than reduced fat co ntrol cheeses (P less than or equal to 0.05). Textile scores from dair y judges for cheeses with lecithin were not different from full fat ch eeses. Reduced fat cheeses with lecithin were softer than reduced fat control cheeses as measured instrumentally and according to specific a ttribute panelists (P less than or equal to 0.05). Cheese wet weight y ields were greater with addition of lecithin (P less than or equal to 0.05) which resulted in a softer more desirable texture in reduced fat cheeses.