Development of technology for production of reduced fat processed cheese

• Main Authors: Adriana Torres Silva e Alves, Leila Maria Spadoti, Patrícia Blumer Zacarchenco, Ariene Gimenes Fernandes Van Dender
• Format: Article
• Language: English
• Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2015-09-01
• Series: Revista do Instituto de Latícinios Cândido Tostes
• Subjects: queijo processado; substituto de gordura; proteína láctea
• Online Access: http://www.revistadoilct.com.br/rilct/article/view/382

<p>An increasing share of foods with reduced fat has been observed in the diet of the Brazilian population, a trend also seen in many other countries. In this context, our-aim was to study the manufacturing parameters and to develop a process to produce a spreadable processed cheese (requeijão cremoso) with reduced fat content. In the first stage of this study, modifications were performed in the traditional manufacturing process of requeijão cremoso with regular fat content to produce a reduced fat product. During the second stage of this study, two reduced fat cheeses, with and without<br />the addition of whey protein concentrate (WPC) were developed, both using JOHA S9 and JOHA PZ as emulsifying salts, resulting in four different formulations. The amounts of cream and water used in both products were calculated in order to obtain a final product with 10% fat and 33% total solids. The product which presented the best results was produced with curd obtained by direct acidification of skimmed milk heated at 68-70 ºC, using 1,3% emulsifying salt JOHA S9 in the melting process and 2% WPC 34% as a partial fat substitute, both calculated as a percentage of the amount<br />of curd used as raw material. It was also important to add WPC 34% to the product at the first cooking step of the process (70 ºC), in order to obtain a final product with<br />the typical spreadable texture of the traditional requeijão cremoso.</p>