Fat Mimetics in Low‐Fat Cheddar Cheese

Abstract

ABSTRACT Cheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low‐fat cheeses without added fat mimetics and full‐fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low‐fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low‐fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low‐fat cheeses containing fat mimetics were less rubbery than the low‐fat control cheese (P≤0.05).