Fundamentals of Food Biotechnology by Byong H. Lee

Author:Byong H. Lee [Lee, Byong H.]
Language: eng
Format: epub
ISBN: 9781118384916
Publisher: Wiley
Published: 2015-02-03T00:00:00+00:00

New applications of enzymes

Low and reduced fat cheese

To meet the increasing consumer demand for low-fat cheese, the commercial producers are interested in developing the methods of manufacturing low and reduced fat Cheddar cheese without compromising flavor and mouthfeel. Most of the current low-fat Cheddar cheese types give poor mouthfeel and mature slowly. A low or reduced fat cheese made with a combination of DVS starters and Accelerase has been reported to produce flavor and mouthfeel similar to that of a full-fat cheese but with fewer calories. DVS cultures are highly concentrated (1011 cfu/g) cell suspensions of defined strains in milk along with cryoprotectors (e.g., glylerol or lactose) frozen in liquid nitrogen.

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