Fat-Reduced cream cheeses

Cream cheese is a fresh acid coagulated cheese product with soft and spreadable texture, which is acidified by mesophilic lactic acid starter culture. Variants of some of the soft, fresh cheese (e.g., Quark, Cottage cheese, Fromage frais, Bakers cheese, Queso Blanco, and Neufchatel) are also produced from acidification of milk to pH 4.6 which causes the casein to coagulate at their isoelectric point (Fox, Guinee, Cogan, & Mcsweeney, 2017). Regular cream cheese contains a higher percentage of fat, minimum of 33% in the US and 30% in Canada compared to other types of cheese (Phadungath, 2005). Due to high-fat content in cream cheese and the increased consumer awareness of the health risks associated with high dietary fat, the demand for low-fat foods, including cheese, has grown substantially. Although fat reduction may provide consumers with healthier products, the changes in sensory and textural characteristics of low-fat cream cheese, compared to its full-fat counterpart, may influence the consumer’s response

Tribological properties of liquid milks and dairy fat structured products

Milk lipids exist naturally in bovine and other animal milk, and they play an important role in the chemical & physical properties, sensory characteristics, including nutritional profile of dairy products. In order to understand food texture and sensory behaviour of dairy products especially those in liquid and semi-solid form, the tribometer has attracted a lot of interest since it provides better discrimination for sensory attribute related to fat globule and fat content. The aim of this chapter is to introduce the basic thribology methods for dairy products, summarize the tribological properties of dairy products (milk, yoghurt and cream cheese) and the studies related to the effect of milk fat globule (its size, distribution and population) on the lubrication properties and sensory of the final product