Recent advances in the development of low-fat cheeses

As a result of the growing tendency to consume low-fat foods, over the last decade there has been a generalized interest in developing a technology whereby cheeses can be made with characteristics similar to conventional varieties but with reduced fat content. However, when these products are made by conventional technology, their sensory characteristics are normally defective, and therefore a number of alternatives have been proposed to improve their quality. (C) 1998 Elsevier Science Ltd. All rights reserved.