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Journal of Biotechnology and Phytochemistry| Volume: 2

October 25-26, 2018 | Frankfurt, Germany

Joint Event

Biotechnology & Medical Microbiology

World Congress on

International Conference on

Food Science & Technology

Effect of hydrocolloid addition on properties of low-fat cheddar cheese

B K Sharma Khanal

The University of Queensland, Australia

eduction in fat in low fat cheese (LFC) causes an adverse

effect on the characteristics, such as texture, flavour,

functional and sensory properties of cheese. Hence, fat

replacers have been used improve the characteristics of LFC.

Hydrocolloid was used as a fat replacer due to its ability to form

gel particles in milk in situ in the presence of calcium ions. Four

levels of hydrocolloid were added to LFC: 0.12 (LFCH1), 0.17

(LFCH2), 0.18 (LFCH3) and 0.23% (w/w) (LFCH4), with up to 92%

fat reduction; and control full fat cheese (CFFC) and control LFC

werealsoprepared.Cheesesampleswereexaminedforphysical,

chemical and biochemical properties. The yield of the cheeses

(P<0.05) was directly proportional to the fat and hydrocolloid

level in milk, whereas the moisture and total protein were

inversely proportional to the fat content (P<0.05). The results

of primary proteolysis (except pH 4.6 soluble nitrogen) showed

that hydrocolloid added LFCs demonstrated higher level of

proteolysis compared to CLFC and CFFC, whereas arginine

was found in highest level in hydrocolloid added LFCs. Volatile

compounds were also varied with cheese treatment. TPA

illustrated a significant improvement in texture of hydrocolloid

added LFC (P<0.05) compared to CLFC. The textural attributes

of LFCH1 ripened for 30 days were comparable to CFFC ripened

for 60 days and beyond. Scanning electronmicrograph revealed

that hydrocolloid added LFCs had smoother surfaces as

compared toCFFCandCLFC. Confocal laser scanningmicroscopy

suggested significant (P<0.05) increase in fat globules’ size,

area and volume in CFFC as compared to LFCs during ripening.

Hunter L, a and b values for hydrocolloid added LFCs indicated

that they were whiter than CLFC and less yellowish than CFFC.

Addition of hydrocolloid significantly improved the textural and

microstructural properties of LFCs, affirming its potential as a

promising fat replacer.