REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW

被引：96

作者：

DRAKE, MA ^{[1
]}

SWANSON, BG ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 11期

关键词：

D O I：

10.1016/S0924-2244(00)89192-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the past 15 years, the demand for reduced- and low-fat cheeses has increased dramatically. Unfortunately, fat plays a key role in the flavor, body and texture of cheese. Many commercial reduced- and low-fat cheeses as a result exhibit poor flavor and texture. Intense research in the area of reduced- and low-fat cheese technology has produced three basic strategies to combat problems associated with fat reduction.

引用

页码：366 / 369

页数：4

共 42 条

[31]

MAYES JJ, 1994, AUST J DAIRY TECHNOL, V49, P39

[32]

MCCOY SA, 1989, Patent No. 4822875

[33] EFFECT OF ENZYME TREATMENT AND ULTRAFILTRATION ON THE QUALITY OF LOW-FAT CHEDDAR CHEESE [J].

MCGREGOR, JU ;

WHITE, CH .

JOURNAL OF DAIRY SCIENCE, 1990, 73 (03) :571-578

[34] A METHOD FOR MANUFACTURING REDUCED FAT MOZZARELLA CHEESE [J].

MERRILL, RK ;

OBERG, CJ ;

MCMAHON, DJ .

JOURNAL OF DAIRY SCIENCE, 1994, 77 (07) :1783-1789

[35] A NEW APPROACH USING HOMOGENIZATION OF CREAM IN THE MANUFACTURE OF REDUCED FAT CHEDDAR CHEESE .1. MANUFACTURE, COMPOSITION, AND YIELD [J].

METZGER, LE ;

MISTRY, VV .

JOURNAL OF DAIRY SCIENCE, 1994, 77 (12) :3506-3515

[36]

Rosenberg M, 1992, DAIRY FOODS, V93, P48

[37]

Salem S. A., 1987, Egyptian Journal of Dairy Science, V15, P263

[38] INFLUENCE OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI ON THE QUALITY OF LOW-FAT GOUDA-TYPE CHEESE [J].

SKEIE, S ;

NARVHUS, J ;

ARDO, Y ;

ABRAHAMSEN, RK .

JOURNAL OF DAIRY RESEARCH, 1995, 62 (01) :131-139

[39]

SWANSON BG, HDB FAT REPLACERS

[40] PROTEOLYSIS AND RHEOLOGY OF LOW-FAT AND FULL-FAT MOZZARELLA CHEESES PREPARED FROM HOMOGENIZED MILK [J].

TUNICK, MH ;

MALIN, EL ;

SMITH, PW ;

SHIEH, JJ ;

SULLIVAN, BC ;

MACKEY, KL ;

HOLSINGER, VH .

JOURNAL OF DAIRY SCIENCE, 1993, 76 (12) :3621-3628

← 1 2 3 4 5 →