Issues with lower fat and lower salt cheeses

Australian Journal of Dairy Technology

Volumn 65, Issue 3, 2010, Pages 200-205

  McMahon, Donald J ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS;

EID: 78249264491     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (33)

1. Alderman, M.H. (2010), Reducing dietary sodium: the case for caution. J. Am. Med. Assoc. 303, 448-449.
2. Banks, J.M. (2004), The technology of low fat cheese manufacture. J. Soc. Dairy Technol. 57, 199-207.
3. Bhaskaracharya, R.K. and Shah, N.P (2001), Texture and microstructure of skim milk Mozzarella cheeses made using fat replacers. Aust. J. Dairy Technol. 56, 9-14.
4. Drake, M.A. and Swanson, B.G. (1995), Reduced- and low fat cheese technology: a review. Trends Food Sci. 6, 366-369.
5. Drake, M.A., Miracle, R.E. and McMahon, D.J. (2009), The influence of sodium chloride on flavour of natural Cheddar. J. Dairy Sci. 92 (E-Supp. 1), 24.
6. Drake, M.A., Miracle, R.E. and McMahon, D.J. (2010), Impact of fat reduction on flavour and flavour chemistry of Cheddar cheeses. J. Dairy Sci. In press.
7. Guinee T.P and O'Kennedy, B.T. (2007), Reducing salt in cheese and dairy spreads. In Reducing Salt in Foods (Eds D. Kilcrest and F. Angus) Woodhead Publishing limited, Cambridge, England.
8. Guinee, T.P., Auty, M.A.E., Fenelon, M.A. (2000), The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Int. Dairy J. 10, 277-288.
9. Gwartney, E.A., Foegeding, E.A. and Larick, D.K. (2002), The texture of commercial full-fat and reduced-fat cheese. J. Food Sci. 67, 812-816.
10. Johnson, M.E., Kapoor, R., McMahon, D.J., McCoy, D.R. and Narasimmon, R.G. (2009), Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Comprehensive Rev. Food Sci. Safety, 8, 252-268.
11. Lawrence, R.C., Heap, H. A. and Gilles, J. (1987), A controlled approach to cheese technology. J. Dairy Sci. 67, 1632-1645.
12. Lawrence, R.C., Creamer, L.K. and Gilles, J. (1987), Texture development during cheese ripening. J. Dairy Sci. 70, 1748-1760.
13. Lawrence, G., Salles, C., Septier, C., Busch, J. and Thomas-Danguin, T. (2009), Odourtaste interactions: A way to enhance saltiness in low salt content solutions, Food Quality Preferences 20, 241-248.
14. Lucey, J.A., Mishra, R., Hassan, A. and Johnson, M.E. (2005), Rheological and calcium equilibrium changes during ripening of Cheddar cheese. Int. Dairy J. 15, 645-653.
15. McDonald, B.E. (2000), Dietary cholesterol: is there a problem? In IDF Bulletin No 353, International Dairy Federation, Brussels, pp 22-24.
16. McMahon, D.J. and Oberg, C.J. (2000), Manufacture of lower-fat and fat-free pizza cheese. U.S. Patent No. 6,113,953.
17. McMahon, D.J., Paulson, B.M. and Oberg, C.J. (2005), Influence of calcium, pH and moisture on protein matrix structure and functionality in direct acidified nonfat mozzarella cheese. J. Dairy Sci. 88, 3754-3763.
18. Miller, G.D., Drewnowski, A., King, J., Gibney, M. and Clemens, R. (2010), Nutrient profiling: Global approaches, policies, and perspectives. Nutrition Today 45, 6-12.
19. Mistry, VV (2001), Low fat cheese technology. Int. Dairy J. 11, 413-422.
20. Nachay, K. (2008), Staying smart about salt. Food Technology 62, 26-35.
21. Pastorino, A.J., Dave, R.I. Oberg, C.J. and McMahon, D.J. (2002), Temperature effect on structure-opacity relationships of nonfat mozzarella cheese. J. Dairy Sci. 85, 2106-2113.
22. Pastorino, A.J., Hansen, C.L. and McMahon, D.J. (2003a), Effect of salt on structurefunction relationships of cheese. J. Dairy Sci. 86, 60-69.
23. Pastorino, A.J., Ricks, N.P, Hansen, C.L. and McMahon, D.J. (2003b). Effect of calcium and water injection on structure-function relationships of cheese. J. Dairy Sci. 86, 122-131.
24. Pastorino, A.J., Hansen, C.L. and McMahon, D.J. (2003c), Effect of pH on the chemical composition and structure-function relationships of cheese. J. Dairy Sci. 86, 2751-2760.
25. Paulson, B.M., McMahon, D.J. and Oberg, C.J. (1998), Influence of salt on appearance, functionality, and protein arrangements in nonfat mozzarella cheese. J. Dairy Sci. 81, 2053-2064.
26. Perry, D., McMahon, D.J. and Oberg, C.J. (1997), Effect of exopolysaccharideproducing cultures on moisture retention in low fat mozzarella cheese. J. Dairy Sci. 80, 799-805.
27. Phan, VA., Yven, C., Lawrence, G., Chabanet, C., Reparet, J.M. and Salles, C. (2008), In vivo sodium release related to salty perception during eating model cheeses of different textures. Int. Dairy J. 18, 956-963.
28. Rogers, N.R., Drake, M.A., Daubert, C.R., McMahon, D.J., Bletsch, T.K. and Foegeding, E.A. (2009), The effect of aging on low, reduced, and full fat cheddar cheese texture. J. Dairy Sci. 92, 4756-4772.
29. Rudan, M.A. and Barbano, D.M. (1998), A dynamic model for melting and browning of Mozzarella cheese during pizza baking. Aust. J. Dairy Technol. 53, 95-97.
30. Schroeder C.L., Bodyfelt F.W, Wyatt C.J., and McDaniel M.R. (1988), Reduction of sodium chloride in cheddar cheese: effect on sensory, microbiological, and chemical properties. J. Dairy Science 71, 2010-2020.
31. Sheehan, J.J., Huppertz, T., Hayes, M.G., Kelly, A.L., Beresford, T.P. and Guinee, T. P. (2005), High pressure treatment of reduced-fat mozzarella cheese: Effects on functional and rheological properties. Innov. Food Sci. Emerging Technol. 6, 3-81.
32. Siri-Tarino, P.W., Sun, Q., Hu, F.B. and Krauss, R.M. (2010), Saturated fat, carbohydrate, and cardiovascular disease. Am. J. Clin. Nutr. 91, 502-509.
33. Zaikos, W.J., Mehnert, D.W. and Kerrigan, G.L. (1999), Process and formulation for improved texture and melt of reduced-fat cheese product. United States Patent 5,876,770, Assignee:Kraft Foods Inc