The effect of fat replacers on chemical and textural properties of white brined cheese

The effect of carbohydrate-based (0.125%, w/w, Novagel NC-200) or protein-based (0.5 %, w/w, Dairy-Lo) fat replacers (FR) on white brined cheese quality were studied. The chemical, textural, proteolysis and sensory properties of cheese samples were analyzed during ripening periods. Compared to the full fat control cheeses those from milk with added fat replacers had higher levels of moisture, protein, salt in dry matter and water soluble nitrogen (N) during the 90 days of ripening period. But, control cheeses had the highest trichloroacetic acid soluble N at the end of ripening. The peptide profile of cheeses were not largely affected by the fat replacers. Lesser values of hardness, gumminess, and chewiness of control cheese were obtained at the end of ripening period than that of cheese samples produced with fat replacers. At the end of ripening period, it was determined that the acid degree values of cheese produced by adding FR agents were higher. The fatty acid contents of samples were fairly close to each other. Reduced fat cheeses produced by adding of fat replacers were judged as acceptable products by the panelists.