Fat and moisture contents: determining factors on the light processed cheese texture and acceptability

Abstract

The present study evaluated the effect of fat and moisture on the texture and acceptance of light processed cheese supplemented with whey protein concentrate. Concentrations of fat, moisture, protein, carbohydrates, ash and degreased dry extract (DDE) were determined. The formulations were evaluated instrumentally by texture profile analysis, and sensory acceptability was assessed by 100 consumers. Results were evaluated by analysis of variance, regression models fitting and internal preference mapping. The first grade linear regression model showed the best suitability to the data at 10% of probability. Fat and moisture constituents contributed inversely to the intensity of texture characteristics. Cheesecurds made from different combinations of fat and moisture, with DDE of approximately 19.30%, showed intermediate texture intensities, which were mostly accepted by consumers. These findings indicate that balance in DDE optimizes sensory acceptability. This study demonstrates that fat reduction in cheesecurd should be combined with increased moisture contents, and this procedure enables the industries to offer a diversity of products which meet consumer expectations and also at a lower production cost.