Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.
Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full...
Main Authors: | Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Rahmani, Anosheh, Tajabadi, Nasir, Meimandipour, Amir, Rasti, Babak, Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Omidizadeh, Alireza |
---|---|
Format: | Article |
Language: | English English |
Published: |
WFL Publisher
2012
|
Online Access: | http://psasir.upm.edu.my/id/eprint/24201/1/Physicochemical%20and%20textural%20properties%20of%20reduced%20fat%20cheddar%20cheese%20formulated%20with%20xanthan%20gum%20and.pdf |
Similar Items
-
Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers.
by: Abd. Manap, Mohd. Yazid, et al.
Published: (2012) -
Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
by: Nateghi, Leila
Published: (2011) -
Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age
by: Moshe Rosenberg, et al.
Published: (2022-10-01) -
Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese
by: Jalal Portaghi, et al.
Published: (2023-10-01) -
Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
by: Mussab Asif, et al.
Published: (2023-08-01)