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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods

Title: Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage

Authors
item Van Hekken, Diane
item Park, Y -
item Tunick, Michael

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 30, 2013
Publication Date: N/A

Technical Abstract: Development of low-fat goat cheeses that appeal to health conscious consumers requires information on how the reduction of fat affects the quality traits of the cheese, such as its proteolysis and rheology. Goat milk samples containing 3.6, 2.0, 1.0, and <0.5% fat were processed into full-fat (FF), reduced-fat (RF), low-fat (LF), and non-fat (NF) high-moisture Cheddar-like cheeses, respectively, vacuum sealed in pouches, and stored at 4 deg C. Compositions of the cheeses were determined after 1 mo of storage, protein profiles were compared between 1 and 6 mo of storage, and rheological properties were measured after 1, 3, and 6 mo of storage. The FF, RF, LF, and NF cheeses contained 26.3, 19.0, 9.65, and 1.50% fat; 48.7, 50.0, 51.5, and 55.2% moisture; and 21.0, 24.9, 35.9, 38.5% protein, respectively. The FF, RF, and LF cheeses had similar proteolysis with a 40% decrease of intact caseins (alpha s and beta-CN) while the intact caseins in the NF cheese decreased by 14%. The NF cheese, with its dense protein matrix had the highest values for hardness, chewiness, cohesiveness, fracture stress, elastic modulus, and viscous modulus. Although the LF cheese was harder, chewier, more cohesive, and fractured at higher stress than the FF and RF cheeses, it softened somewhat with age while the NF cheese remained a hard mass. The FF and RF cheeses had similar rheological properties and had the softest and most flexible textures. It was concluded that fat can be reduced to 19% in a Cheddar-like goat cheese with minimal impact on rheology which will help in developing reduced-fat goat cheese products

Last Modified: 11/26/2014
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