Properties of low fat Cheddar cheese manufactured with chitosan
Document Type
Article
Publication Date
1-30-2007
Abstract
Chitosan is a fat absorbing fiber. Adding chitosan to Cheddar cheeses could make it possible for one to benefit from advantages of fat (flavor, texture, mouthfeel) and avoid the caloric disadvantage of fat by preventing fat absorption in the intestine. The objective of this study was to elucidate whether incorporation of chitosan influences the characteristics of low fat Cheddar cheese. Two types of chitosan, namely granular or high density, were incorporated during cheese making at 0, 0.5 and 1.5% w/w fat in cheese. Texture (fracture stress and strain), color (L*, a*, b*), pH, microbial counts, and microstructure of the cheeses were studied. Either types of chitosan at either level did not effect the fracture stress and strain, L*, a*, b*, pH, microbial counts and microstructure of low fat Cheddar cheese. This fat absorbing fiber can successfully be incorporated in low fat Cheddar cheese without adversely affecting the attributes of the cheese.
Publication Source (Journal or Book title)
Milchwissenschaft
First Page
39
Last Page
43
Recommended Citation
Aryana, K., & Beck, M. (2007). Properties of low fat Cheddar cheese manufactured with chitosan. Milchwissenschaft, 62 (1), 39-43. Retrieved from https://repository.lsu.edu/nutrition_pubs/127