Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

摘要: There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer profiling intake management nutrients. The current study evaluated effects reducing fat salt, each by 30 50%, composition, microbiological biochemical characteristics Cheddar-style over a 270-day ripening period. Reducing from 1.9 1.2 or 0.9% (w/w) significantly increased (P < 0.05) moisture, lactic acid, acid-to-protein ratio water activity reduced mean level residual lactose starter culture die-off during ripening. 33 22 16% resulted in significant increases protein acid reductions salt-in-moisture, moisture-in-non-fat substances ratio. Lactose content, pH were affected interaction salt. changed course ripening, decreasing full-fat full-salt cheese, half-fat reduced-salt half-salt cheeses remaining constant other different levels. After 270 days maturation at 8 °C, had lower concentrations free amino acids higher than cheeses. results, together follow-on communication impacts physical sensory properties, will provide knowledge platform which should facilitate commercial reduced-salt, reduced-fat, dry-salted