Fat replacers in low-fat Mexican Manchego cheese

Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commerc ial fat replacers consisting of law methoxyl pectin (LMP), whey protein con centrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese ( 15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat /L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and disc riminative sensory evaluation. Scanning electron micrographs showed that th e low-fat cheeses incorporating the LMP and WPC fat replacers lost the comp act and dense protein matrix characteristic of the low-fat control cheese a nd exhibited hardness, springiness, cohesiveness and chewiness similar to t he full-fat control cheese, No significant difference was found in the sens ory characteristics between the full-fat control cheese and the cheese inco rporating WPC.