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首页> 外文期刊>International Journal of Dairy Technology >The technology of low-fat cheese manufacture [Review]
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The technology of low-fat cheese manufacture [Review]

机译：低脂奶酪制造技术[综述]

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摘要

Growth in the low-fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer dissatisfaction with the quality of first-generation low-fat products has highlighted the need for improved technology. Significant advances in understanding the biochemical and physicochemical characteristics of low-fat variants in the past decade have led to novel technological developments. Approaches that have the potential to improve the flavour, texture and functionality of reduced- and low-fat cheese are reviewed here. Topics include the control of processing variables, the selection of appropriate starter and adjunct bacteria, and the use of fat mimetics to improve texture. Factors influencing flavour and texture development in low-fat variants are also considered.
机译：低脂奶酪市场的增长速度比预期的慢，这是由于消费者对饮食脂肪摄入的认识提高了。消费者对第一代低脂产品质量的不满凸显了对改进技术的需求。在过去的十年中，在了解低脂变种的生化和物理化学特征方面的重大进步导致了新的技术发展。这里回顾了可能改善低脂和低脂奶酪的风味，质地和功能的方法。主题包括控制加工变量，选择合适的发酵菌和辅助细菌，以及使用脂肪模拟物改善质地。还应考虑影响低脂变种中风味和质地发展的因素。

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