Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses

Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that c...

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Veröffentlicht in:	Journal of food science 1994-03, Vol.59 (2), p.326-327
Hauptverfasser:	Drake, M.A, Boutte, T.T, Luedecke, L.O, Swanson, B.G
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS ARTIFICIALES Biological and medical sciences cheddar cheese Cheese DESARROLLO DE UN PRODUCTO DEVELOPPEMENT DE PRODUIT ESTER ESTERES Food industries Food science FROMAGE Fundamental and applied biological sciences. Psychology GRASA DE LA LECHE LIPIDE LIPIDOS low fat MATIERE GRASSE DU LAIT Milk Milk and cheese industries. Ice creams milkfat Polyesters QUESO SACCHAROSE SUCCEDANE D'ALIMENT POUR HOMME SUCROSA sucrose
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Zusammenfassung:	Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that cheeses containing SPE were significantly different from the control cheese. Colorimetric measurements of the total difference (deltaE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r = 0.90). Firmness of the cheeses did not differ (p 0.05). Cheddar-type cheeses made with milk-fat SPE substituted for milkfat may have potential marketability
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1994.tb06959.x