Exploratory study of proteolysis, rheology and sensory properties of Danbocheese with different fat contents

The quality of low-fat cheese may be inferior to the corresponding full-fat varieties due to firm texture, bland taste, and bitter after-taste. This s tudy was carried out to identify the critical properties of low-fat Danbo c heese, which is a semi-hard cheese variety that for centuries has been prod uced in Denmark with low (13%), reduced (17%) and normal (25%) fat contents . Sensory and rheological analysis confirmed that the low-fat cheeses had a firmer and more elastic texture. Peptide profiles and free amino acid comp osition were quite similar in all cheeses, reflecting the way they were pro duced. However, proteolysis may need to be altered in the low-fat cheese in order to achieve a pleasant texture and flavour. About 50% more bitter pep tides derived from casein could be added to the normal or reduced fat chees e than to the low-fat cheese before bitterness was noticed, indicating mask ing of bitterness in cheese with more fat. (C) 2001 Elsevier Science Ltd. A ll rights reserved.