SENSORY PROPERTIES OF LOW-FAT CHEDDAR CHEESE - EFFECT OF SALT CONTENTAND ADJUNCT CULTURE

The influence of salt concentration and of direct-to-vat culture adjun cts (DVCA) on the sensory properties of low fat hard cheese of the che ddar type has been investigated. Salt content has a major influence, a nd, at a level of 1.8%, low fat cheese with high levels of cheddar fla vour and low bitter scores was produced. In addition, further enhancem ent of flavour was achieved by use of DVCA. Using the methodology desc ribed in this report, low fat cheese was manufactured which correspond ed in flavour level and balance to that of commercial mature full fat cheese. Nevertheless, textural differences between low fat and full fa t product remain to be resolved.