Quality characteristics of low fat Cheddar cheese manufactured with margarine containing plant stanol ester

Document Type

Article

Publication Date

10-26-2007

Abstract

Milk fat is high in saturated fatty acids. Saturated fats contribute to a degenerative arterial disease, atherosclerosis that leads to the gradual blockage of the arteries and reduced blood flow. A polyunsaturated margarine containing plant stanol ester, which lowers serum concentrations of cholesterol, is commercially available. Objective was to study the effect of gradual replacement of milk fat with margarine containing plant stanol ester on the physico-chemical, microbiological and microstructural characteristics of low fat Cheddar cheese. Low fat Cheddar cheese was manufactured with Benecol® in the following milk fat: Benecol® ratios 100:0; 75:25; 50:50; 25:75 and 0:100. There were no differences in the fracture stress and strain, color, pH, microbial counts, microstructure, flavor and body and texture scores among the low fat Cheddar cheeses. Low fat Cheddar cheese can successfully be manufactured with margarine containing plant stanol ester without any adverse effect on its quality.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

418

Last Page

421

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