PREPARATION OF A LOW-FAT FRESH-TYPE CHEESE

Low fat Panela, a fresh-type cheese, was formulated using 2 commercial mixtures of hydrocolloids and lipolyzed cream to restore the physical and sensory attributes lost by the withdrawal of fat from the cheesem ilk. Two levels of fat in the milk were tested: 1.5% and 2.0% and thes e were compared with cheese prepared with milk containing 3.0% milkfat . Sensory evaluation of the different cheeses proved that addition of hydrocolloids and lipolyzed cream was not necessary when the cheese mi lk contained 2.0% milkfat, but for milk containing 1.5% milkfat both a dditives were required to achieve similar acceptability to that of con trol cheeses.