Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.

• Main Authors: Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Rahmani, Anosheh, Tajabadi, Nasir, Meimandipour, Amir, Rasti, Babak, Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Omidizadeh, Alireza
• Format: Article
• Language: English; English
• Published: WFL Publisher 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/24201/1/Physicochemical%20and%20textural%20properties%20of%20reduced%20fat%20cheddar%20cheese%20formulated%20with%20xanthan%20gum%20and.pdf; http://psasir.upm.edu.my/id/eprint/24201/; http://world-food.net/

Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full...