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Milkfat Sucrose Polyesters as Fat Substitutes in Cheddar‐type Cheeses
Author(s) -
DRAKE M.A.,
BOUTTE T.T.,
LUEDECKE L.O.,
SWANSON E.G.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06959.x
Subject(s) - butterfat , food science , chemistry , sucrose , milk fat , linseed oil
Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat 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. Colorlmetrlc measurements of the total difference (ΔE) 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 mllkfat SPE substituted for milkfat may have potential marketability.