Making low-fat cheese taste better

October 15, 2013
Making low-fat cheese taste better
Credit: Shutterstock

In an effort to promote better public health, recent European law requires producers to limit fat content, particularly in cheese and cheese-based products.

Producers have responded - today there are more reduced- and lower-fat cheese varieties in your supermarket than ever before. However, many people simply don't like low-fat cheeses, because of their poor flavour, and melting qualities.

Researchers at the EU project CHEESECOAT ('Novel processing technology for manufacturing low- fat mozzarella-type cheese with superior performance in ready meals') are seeking to help European cheese makers produce low-fat cheeses that will be more appealing to health-conscious consumers.

They are working to develop a new method for producing low-fat mozzarella with similar melting properties, texture and taste as full-fat varieties.

To improve texture and flavour, project researchers, led by SP Technical Research Institute of Sweden, will employ newly formulated starter cultures. These are microbiological cultures that perform fermentation. The researchers will test the most efficient processing conditions of temperature, pH, milk fat and other key factors in cheese production.

The scientists are also working on an innovative oil-coating process, which will improve cheese melting qualities. This includes developing a new device for coating low-fat cheese after it has been shredded.

CHEESECOAT partners say they hope their novel technology will allow cheese producers to deliver tasty and - at the same time - healthy products to customers. The three percent-fat mozzarella will have a similar texture, look and taste to currently available full-fat cheese of the same type.

The 'new' cheese will be particularly well suited for use in the industrial food sector, primarily for chilled and frozen pizzas, ready-made meals, fast food, sandwiches and salads, the scientists say.

The project could provide European makers with an innovative technology that will give them a competitive edge in the global dairy industry.

The project consortium includes a mix of large and small businesses. The researchers plan to complete their work in November 2014. The EU is providing CHEESECOAT with EUR 1.9 million in funding.

Explore further: Searching for the ultimate blue cheese

More information: www.cheesecoatproject.com/en/Sidor/default.aspx

Related Stories

Searching for the ultimate blue cheese

February 3, 2011

It’s the champagne of the cheese world and the gastronomic pride of the East Midlands but now blue cheeses like Stilton are literally under the microscope in a quest for the best possible quality.

New research reveals cheese saltier than seawater

November 29, 2012

New research from CASH (Consensus Action on Salt and Health) at Queen Mary, University of London, has revealed the unnecessarily high levels of salt in a staple of the country's shopping baskets – cheese.

Spicing up food can make up for missing fat

July 16, 2013

Adding just a small amount of everyday herbs and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers, which could ultimately help Americans cut down on dietary fat and choose more ...

Recommended for you

LiH mediates low-temperature ammonia synthesis

August 24, 2016

Nearly half of the world's population is fed by industrial N2 fixation, i. e., the Harbor-Bosch process. Although exergonic in nature, NH3 synthesis from N2 and H2 catalyzed by the fused Fe has to be conducted at elevated ...

Selecting the right house plant could improve indoor air

August 24, 2016

Indoor air pollution is an important environmental threat to human health, leading to symptoms of "sick building syndrome." But researchers report that surrounding oneself with certain house plants could combat the potentially ...

0 comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.