title: Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product.
abstract: Scientific studies indicate that the intake of dietary fat and saturated fats in the modern Western diet is excessive and contributes adversely to health, lifestyle, and longevity. In response, manufacturers of cheese and processed cheese products (PCP) are pursuing the development of products with reduced fat contents. The present study investigated the effect of altering the fat level (13.8, 18.2, 22.7, 27.9, and 32.5 g/100g) in PCP on their chemical and physical properties. The PCP were formulated in triplicate to different fat levels using Cheddar cheese, skim milk cheese, anhydrous milk fat, emulsifying salt (ES), NaCl, and water. The formulations were designed to give fixed moisture (~53 g/100g) and ES:protein ratio (0.105). The resultant PCP, and their water-soluble extracts (WSE), prepared from a macerated blend of PCP and water at a weight ratio of 1:2, were analyzed at 4d. Reducing the fat content significantly increased the firmness of the unheated PCP and reduced the flowability and maximum loss tangent (fluidity) of the melted PCP. These changes coincided with increases in the levels of total protein, water-soluble protein, water-insoluble protein, and water-soluble Ca, and a decrease in the molar ratio of water-soluble Ca to soluble P. However, both water-soluble Ca and water-soluble protein decreased when expressed as percentages of total protein and total Ca, respectively, in the PCP. The high level of protein was a major factor contributing to the deterioration in physical properties as the fat content of PCP was reduced. Diluting the protein content or reducing the potential of the protein to aggregate, and thereby form structures that contribute to rigidity, may provide a means for improving quality of reduced-fat PCP by using natural cheese with lower intact casein content and lower calcium:casein ratio, for example, or by decreasing the ratio of sodium phosphate to sodium citrate-based ES.
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: tim.guinee@teagasc.ie.
authors.forename: T P
authors.initials: TP
authors.lastname: Guinee
authors.affiliation: Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: D J
authors.initials: DJ
authors.lastname: O'Callaghan
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000592:standards*; D004041:Dietary Fats / Q000032:analysis; D005511:Food Handling / Q000592:standards*; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D008894:Milk Proteins; D014867:Water; D012965:Sodium Chloride
keywords: fat; processed cheese; rheology