Note: Descriptions are shown in the official language in which they were submitted.
CA 02598655 2007-08-23
FETF 77441/1410
REDUCED FAT CHEESE HAVING ENHANCED ORGANOLEPTIC PROPERTIES
FIELD OF THE rNVENTION
The present invention is directed to reduced fat cheese blends and methods of
producing
redu.ced fat cheese blends having enhanced organoleptic properties relative to
conventional
reduced fat cheeses of a similar type and having approximately the same fat
content produced by
traditional make formulas.
- 10
BACKGROUND OF THE INVENTION
A reduced fat product is one containing less than the full amount of fat for
that particular
food product. In some instances, a reduced fat product may be fat free or low
fat. For example,
full fat cow's milk (i.e. whole milk) naturally contains about 3.5 percent
milk fat. Thus, cow's
milk having two percent and one percent milk fat are examples of reduced fat
milk products.
One method of producing reduced fat cheese comprises using reduced fat milk
rather than full fat
milk during production.
The Food and Drug Administration defines cheddar cheese, i.e. fell fat cheddar
cheese, as
having a,,,inirnum mill¾at content of 50 percent by weight of the solids, and
the maximum
moisture content is 39 percent by weight. If the dairy ingredients used to
make the cheddar
cheese are not pasteurized, the cheese is cured at a temperature of not less
than 35 F for at least
60 days. The cheese is produced by treating a dairy product, such as milk,
nonfat milk, or cream,
with hydrogen peroxide/catalase, and is subjected to the action of a lactic
acid-producing
bacterial culture. One or more clotting enzymes, such as rennent, is added to
the dairy
ingredients. A semisolid mass is created which is cut, stirred, and heated
with continued stirring,
as to promote and regulate the separation of whey and curd. The whey is
drained off, and the
curd is matted into a cohesive mass. The mass is cut into slabs, which are
piled and handled to
promote drainage of whey and the development of acidity. The slabs are then
cut into pieces,
which may be rinsed by sprinkling or pouring water over them, with free and
continuous
drainage. The resulting curd is salted, stirred, fisther drained, and pressed
into forms. One or
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CA 02598655 2007-08-23
more optional ingredients may be added during cheese production including
calcium chloride,
enzymes, antimycotic agents, and hydrogen peroxide/catalase.
The United States Department of Agriculture (USDA) Commercial Item Description
(CID) requirements for labeling a cheese "reduced fat " specify that the
reduced fat cheddar
cheese contain about 25 to 33.3 percent less fat than that of regular cheddar
cheese. Reduced fat
cheddar cheese contains between about 19.2 and 22.9 percent total fat and
between about 1.4 and
2.0 percent salt. MoisWe content in reduced fat cheese is generally below
about 49.0 percent.
Reduced fat cheese generally has a pH value higher than 5.30, except shredded
cheese, which
generally has a pH value higher than 5.35.
There have been considerable technical efforts directed to providing reduced
fat food
products which have the texture, smoothness, taste, and other organoleptic
properties of their full
fat counterparts. With increasing consumer awareness, the focal point is on
reducing fat and
calorie consumption. Low fat, low calorie foods which look and taste similar
to their full fat,
higher calorie counterparts are eagerly sought by the consumer. Researchers in
the food industry
have concentrated on developing food products which are nutritious and
palatable, containing
substantially reduced levels of high calorie fat containing ingredients. Many
reduced fat food
products are intended to mimic the appearance, taste and texture, of
traditional well known
products that have a higher fat content.
SUMMARY OF THE INVENTION
Described herein is a method for producing a reduced fat cheese product
comprising
curing fresh, reduced fat curds to produce a reduced fat cheese, curing fresh,
f-ull fat curds to
produce a fall fat cheese, mixing together the reduced fat cheese and the full
fat cheese at a ratio
of about 30 to 60 percent reduced fat cheese to about 40 to 70 percent full
fat cheese, extruding
the mixture of reduced fat cheese and full fat cheese, and equilibrating the
mixture of reduced fat
cheese and fall fat cheese. The resulting reduced fat cheese product has
enhanced organoleptic
properties over conventional reduced fat cheese having the same fat content.
In another embodiment the reduced fat cheese and the full fat cheese are mixed
together
at a ratio of 40 to 50 percent reduced fat cheese to about 50 to 60 percent
full fat cheese.
In one embodiment, the reduced fat cheese product is cheddar cheese.
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In one embodiment, the reduced fat cheese is produced from one percent milk
and the full
fat cheese is produced from whole milk.
In one embodiment, the enhanced organoleptic properties are any of flavor,
texture,
mouthfeel, and taste. The enhanced organoleptic properties may be determined
by sensory
testing.
In one embodiment, the reduced fat cheese product has between 25 and 50
percent less
fat than fu11 fat cheese.
Also descnbed herein is a method of producing a reduced fat cheese product
comprising
mixing together fresh, reduced fat curds and fresh, full fat curds at a ratio
of about 30 to 60
percent fresh, red.uced fat curds to about 40 to 70 percent fresh, full fat
curds and aging the
mixture of fresh, reduced fat curds and fresh, full fat curds. The resulting
reduced fat cheese
product has enhanced organoleptic properties over conventional reduced fat
cheese having the
same fat content.
In one embodiment, the mixture of fresh, reduced fat curds and fresh, full fat
curds is =
accomplished by stirrin.g.
Also descnbed herein is a reduced fat cheese product comprising a mixture of
reduced fat
cheese and full fat cheese comprising about 30 to 60 percent reduced fat
cheese and about 40 to
70 percent full fat cheese. The reduced fat cheese product has fat in the
range of about 15 tn 26
percent and enhanced organoleptic properties over conventional reduced fat
cheese.
In one embodiment, the reduced fat cheese product may be extiuded.
Also descnbed herein is a reduced fat cheese product comprising a mixture of
fresh,
reduced fat cheese curds and fresh, full fat curds comprising about 30 to 60
percent fresh,
reduced fat cheese curds and about 40 to 70 percent fresh, fiill fat cheese
curds. The reduced fat
cheese product has fat in the range of about 15 to 26 percent and enhanced
organoleptic
properties over conventional reduced fat cheese.
In one embodiment, the mixture of fresh, reduced fat cheese curds and fresh,
full fat
cheese curds is accomplished by stirring.
BRIEF DESCRIPTION OF TIIE DRAWINGS
Figure 1 is a flow diagram showing the process of preparing a reduced fat
cheese
according to one embodiment of the invention.
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Figure 2 is a bar graph which represents the percent fat, moisture, and salt
profile for each
of the cheese samples described in Example 1.
Figure 3 is a spider plot showing flavor profiles for each of the cheese
samples as
described in Example 2.
Figure 4 is a spider plot showing texture profiles for each of the cheese
samples as
descn'bed in Example 2.
Figure 5 is a bar chart showing the intensity of sour and salty for each of
the cheese
samples as descnbed in Example 2.
Figure 6 is a spider plot showing flavor profiles for each of the cheese
samples as
descnbed in Example 5.
Figure 7 is a spider plot showing texture profiles for each of the cheese
samples as
described in Example 5.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is directed to reduced fat cheese blends and methods of
producing
reduced fat cheese blends having enhanced organoleptic properties relative to
conventional
reduced fat cheeses of a similar type and having approximately the same fat
content produced by
traditional make formulas. In one embodiment, cheese blends of the present
invention have
similar fat content to conventionally produced two percent sharp cheddar
cheese, yet achieve an
enhanced taste and textare profile when compared to the conventionally
produced two percent
sharp cheddar cheese. For the purposes of this application, a conventional
reduced fat cheese is a
cheese which is prepared from milk having the same reduced fat content. Thus,
two percent
cheese refers to cheese which has been produced using two percent milk.
Likewise, one percent
cheese refers to cheese which has been produced using one percent milk.
The methods and procedures described herein may be applied to any type of
ripened
cheese produced from any type of milk. Thus, generally, the methods and
procedures are
directed to cheeses that are made from milk where the milk is acidified and
coagulated and the
resulting curd is dehydrated, salted, fused together, and stored for flavor
development. Examples
of ripened cheese, include, but are not limited to, cheddar cheese, blue
cheese, brie, gouda,
havarti, hard grating cheese, and Swiss cheese. Different types of milk may be
utilized to
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produce the ripened cheese, such as, for example, milk from cows, sheep,
goats, yaks, water
buffalo, horses, and camels. Prefera.bly cow's millc is utilized.
Advantageously, the reduced fat cheese blends described herein have enhanced
organoleptic properties over conventional reduced fat cheeses without the
inclusion of additives,
such as flavor enhancers. Although the methods and products described herein
do not require
additives to achieve enhanced organoleptic properties, additives may be added
to the reduced fat
cheeses in some embodiments.
In one embodiment, cheese blends are produced by combining and mixing together
reduced fat cheese curds and full fat cheese curds. The curds may be aged
curds or fresh curds.
In one embodiment, the curds may be stirred together. Generally stirring
creates smaller curd
particles than milling. Although not wishing to be limited by theory, it is
hypothesized that by
stirring the curds a highly uniform mixture of reduced fat curds and full fat
cnrds is produced.
The small curd particles mix together into a highly uniform mixture. The
mixture can then be
aged into a cheese product having a uniform blend of reduced fat cheese curds
and full fat cheese =
curds. Advantageously, the uniform cheese product has enhanced organoleptic
properties
because varying types of cheese curds are not discernable to the consumer.
Certain methods of
combining curds may not result in an optimally mixed product and the end
cheese product may
have marbling.
In any case, once the curds are mixed, the mixture is then aged (i.e. ripened)
in blocks.
Aging may be for varying periods of time, such as, for example between a few
days to a few
years. Generally, in the case of cheddar cheese, cheeses with a more intense,
stronger, or sharper
flavor are aged for longer periods of time than those cheeses having a less
intense or milder
flavor. Although these cheese blends have intermediate fat contents (i.e.,
intermediate between
the values of the reduced fat and full fat cheese curds), their organoleptic
properties are closer to
the full fat variety (especially when compared to conventional cheese having a
similar fat
content).
Another pracess for producing reduced fat cheese blends of the present
invention is
shown in Figure 1. As shown in Figure 1, cheese blends are produced by aging
reduced fat or fat
free curds I and full fat curds 3 separately. The aged cheeses are then
reduced in size, combined,
and mixed. Any method may be used for reducing the cheese size such as cubing,
shredding,
and grinding. As shown in Figure 1, the cheeses are ground 5 and mixed
together in a tumble
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drum 7 or similar mixing device. The mixture is then extruded through a pump
9, for example, a
Vemag pump, or similar extruding device, to obtain a homogenous composition.
The extruded
cheese mixture may be refrigerated for several days to allow the cheeses to
equilibrate.
Although any period of time may be used to allow the cheese blends to
equilibrate, in one
embodiment equilibration occurs for two to three days. The result is a reduced
fat cheese
product 11 having enhanced organoleptic properties over conventional reduced
fat cheese
products having a similar fat content.
Although any ratio of reduced fat and fnll fat curds or cheese which produces
a cheese
product having a similar fat content as conventional reduced fat cheese may be
used, ratios of
reduced fat to full fat curds or cheese may fall within the range of about 30
to 60 percent reduced
fat curds or cheese to about 40 to 70 percent full fat curds or cheese. In
another embodiment,
ratios of reduced fat to full fat curds or cheese may fall within the range of
about 40 to 50 percent
reduced fat curds or cheese to about 50 to 60 percent full fat curds or
cheese. In another
embodiment, ratios of reduced fat to full fat curds or cheese may fa11 within
the range of about =
41 to 50 percent reduced fat curds or cheese to about 50 to 59 percent full
fat curds or cheese.
For example, ratios of reduced fat to fu.ll fat curds or cheese are 35 percent
reduced fat to 65
percent full fat, 36 percent reduced fat to 64 percent full fat, 37 percent
reduced fat to 63 percent
full fat, 38 percent reduced fat to 62 percent full fat, 39 percent reduced
fat to 61 percent full fat,
40 percent reduced fat to 60 percent full fat, 41 percent reduced fat to 59
percent full fat, 42
percent reduced fat to 58 percent full fat, 43 percent reduced fat to 57
percent full fat, 44 percent
reduced fat to 56 percent full fat, 45 percent reduced fat to 55 percent full
fat, 46 percent reduced
fat to 54 percent full fat, 47 percent reduced fat to 53 percent fu11 fat, 48
percent reduced fat to 52
percent full fat, 49 percent reduced fat to 51 percent full fat, 50 percent
reduced fat to 50 percent
full fat, 51 percent reduced fat to 49 percent fall fat, 52 percent reduced
fat to 48 percent full fat,
53 percent reduced fat to 47 percent full fat, 54 percent reduced fat to 46
percent full fat, and 55
percent reduced fat to 45 percent full fat.
In another embodiment, a plurality of blends, comprising two or more blends
containing
any ratio of reduced fat and full fat cheese or cvrds may be combined to
produce a reduced fat
cheese product having enhanced organoleptic properties.
In any case, cheese blends produced by the methods herein may be combined and
mixed
in ratios sufficient to produce a reduced fat cheese having a similar
moisture, fat, and salt profile
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as conventional reduced fat cheese prnducts. In another embodiment, pH may be
added to the
profile. Although the cheese blends produced by the methods herein have a
siniilar content
profile (e.g. moisture, fat, salt, and/or pH) to conventional reduced fa.t
cheese products,
unexpectedly, the cheese blends descnbed herein have enhanced flavor and
texture over
conventional reduced fat cheese products. Figure 2 is an example of a
moisture, fat, and salt
content profile and is further desen'bed herein below in Example 1.
The cheese blends described herein advantageously have enhanced organoleptic
properties over conventional cheese blends with similar fat, moisture, salt,
and/or pH content.
Enhanced organoleptic properties may be determined by a trained sensory panel.
In one
example, a sensory panel may be given a blind test to describe the various
components of taste
and texture. In such sensory tests, the panel members may be given reduced fat
cheese
developed by the methods described herein as well as full fat cheese and
conventionally prepared
reduced fat cheese.
In the case of sensory tests designed to determine the similarities and
differences in
flavor, panel members are asked to describe numerous properties which have
been used in -
evaluating dairy products. Such properties include, for example, milk
impression, two percent
milk impression, NFDM/cardboard/casein impression, dairy acids impression,
butyric acid
impression, lactic acid impression, buttertype impression, sweet cream butter
impression,
diacetyl impression, brown impression, fruity impression, floraUperfvmy
impression, savory
impression, nutty impression, waxy/plastic impression, and/or vegetable
impression. During
testing each sensory panel member records their findings for each cheese
sample using a 15 point
scale that has been calibrated with reference samples used to identify the
intensities of certain
scale points. This is referred to as the spectrum descriptive analysis method.
The data from the
sensory test can then be mapped out on a spider plot.
Figure 3 is an example of a spider plot displaying the results of such a
sensory test
comparing two percent sharp cheddar, a one percent / full fat sharp cheddar
blend, one percent
cheddar cheese, and full fat sharp cheddar. Each cheese has a unique flavor
profile based on its
properties as described by the sensory panelists. In this case, cheeses having
profiles similar to
each other have similar flavor. Cheeses having similar profiles to each other
are shown where
the plotted lines are close to each other in certain areas. Alternatively,
cheeses having less
similar profiles have less similar flavor. Less similarity is shown where the
plotted lines are
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further apart in certain areas. Various cheese plot lines converge where data
values compiled
from the sensory panel are similar and the plot lines diverge where the data
values are dissimilar.
As shown in Figure 3, the profile of the inventive sample prepared by blending
reduced fat and
full fat cheese closely approximates the profile ofthe fu11 fat cheese and is
fiuther displaced from
the profiles of the reduced fat cheeses.
Alternatively or in addition to flavor tests, sensory tests are available to
determine the
similarities and differences in texture/mouthfeel. In this case, panel members
are asked to
descn"be numerous properties for each cheese, such as, for example, firmness,
cohesiveness of
mass, adhesiveness of mass, moistness, rate of breakdown, mouthcoating
intensity, dairy film,
and/or chalky/grainy. During testing each sensory panelist records their
findings for each cheese
sample. The data from the sensory test can also be mapped out on a spider
plot.
Figure 4 is an example of a spider plot displaying the results of such a
sensory test
comparing two percent sharp cheddar, a one percent / full fat sharp cheddar
blend, one percent
cheddar cheese, and full fat sharp cheddar. Each cheese has a unique
texture/mouthfeel profile =
based on its properties as descrnbed by the sensory panel. In this case,
cheeses having profiles
similar to each other have similar texture/mouthfeel. Cheeses having similar
profiles to each
other are shown where the plotted lines are close to each other in certain
areas. Alternatively,
cheeses having less similar profiles have less simila.r texture/mouthfeel.
Less similarity is shown
where the plotted lines are further apart in certain areas. Various cheese
plot lines converge
where data values compiled from the sensory panel are similar and the plot
lines diverge where
the data values are dissimilar. As shown in Figure 4, the profile of the
inventive sample prepared
by blending reduced fat and fall fat cheese closely approximates the profile
of the fall fat cheese
and is further displaced from the profiles of the reduced fat cheeses.
In yet another sensory test, panelists were asked to rate cheese samples from
I to 15 for
intensity of various taste properties, such as, for example sour and salty.
The results from such
testing can be displayed in a bar graph such as figure 5. Cheeses having
similar intensities (sour,
salty) have bars of siniilar height.
EXAMPLES
A better understanding of the present embodiment and its many advantages may
be
clarified with the following examples, given by way of illustration.
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Example 1
Two separate cheese blends were produced by mixing one percent cheddar with
full fat
cheddar and one percent Cheddar for Manufaoturing (CM) with full fat cheddar.
CM is similar
to cheddar cheese as descrnbed above, except that it is intended for the use
in the manufacture of
process cheese.
The one percent / fnll fat sharp cheddar blend was produced by grinding the
one percent
cheddar and the full fat sharp cheddar. 30 pounds of the ground one percent
cheddar was
combined with 32.5 pounds of the ground full fat sharp cheddar, yielding a
48/52 blend. Next,
the ground cheeses were combined in a tumble drum for even distribution of the
cheeses. The
blend was then extruded using a Vemag pump and collected.. The resultant one
percent / full fat
sharp cheddar blend was vacuum sealed and re$igerated to allow the mixture to
equilibrate.
After five days, the cheese blend was evaluated by a team of cheese experts
for flavor and
texture in comparison to conventional reduced fat, fat free, and full fat
cheddar cheeses. Fat,
moisture, protein, and salt were measured analytically.
The one percent CM / fuIl fat sharp cheddar blend was produced by grinding the
one
percent CM and the full fat sharp cheddar. 35 pounds of the ground one percent
CM was
combined with 35 pounds of the ground full fat sharp cheddar, yielding a 50/50
blend. Next, the
ground cheeses were combined in a tumble drum for even dislnbution of the
cheeses. The blend
was then extruded using a Vemag pump and collected. The resultant one percent
CM / full fat
sharp cheddar blend was vacuum sealed and refrigerated to allow the mixture to
equihbrate.
After five days, the cheese blend was evaluated by a team of cheese experts
for flavor and
texture in comparison to conventional reduced fat, fat free, and full fat
cheddar cheeses. Fat,
moisture, protein, and salt were measured analytically.
The percent fat, moisture, and salt profile for each blend was measured and
compared to
the percent fat, moisture, and salt profile of two percent sharp cheddar. As
shown in Figure 2,
the one percent cheddar / full fat sharp cheddar blend had fat levels similar
to the two percent
sharp cheddar. The analytical data follows:
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Full-Fat 1% Cheddar + 1% CM +
S~ 1% 1% g~ Fat Sharp Full Fat 2% Sharp
Cheddar Cheddar CM Cheddar Sharp Cheddar
Cheddar
Fat 35.09 7.95 9.23 21.26 21.28 21
Moisture 37.2 53.2 47.4 45.1 42.5 46.3
Salt 1.98 2.11 1.85 1.95 1.89 1.9
Potein 22.6 32.3 37.0 27.2 29.7 AvaiNot
lable
Example 2
The one percent / full fat sharp cheddar blend from Example 1 above was tested
by a
trained sensory panel against three samples. The samples included two percent
sharp cheddar,
one percent cheddar, and fu11 fat sharp cheddar. The samples were tested for
flavor, texture, and
taste by a sensory panel.
Figure 3 is a spider plot showing flavor profiles for each of the four
samples. As shown
in Figure 3, the one percent / full fat sharp cheddar blend (labeled on the
plot as "inventive") has
a flavor profile more similar to the full fat sharp cheddar sample than the
two percent sharp
cheddar sample even though the fat content of the inventive sample is closer
to that of the two
percent sample. Thus, the one percent / fnll fat sharp cheddar blend has
enhanced flavor
properties over conventional two percent sharp cheddar. The mean values for
Figure 3 are as
follows:
Whole TIWo Dairy Butyric Lactic
Sample lmpreLSSion ~ Percent Acids Acid Acid
Impression Milk ssion Impression Impression Impression
-Impre
2%
Sharp 3.0 1.2 2.0 3.8 2.6 1.9
Cheddar
Inventive 3.3 1.9 1.6 4.4 3.3 2.1
Low Fat 2.9 1.4 1.5 5.0 2.9 2.2
Full Fat
Sharp 3.5 2.5 1.3 4.4 3.3 22
Cheddar
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Sweet
Sample Bu.tters' Cream & Diacetyl Brown Fruity Savory
Impression Butter Impression Impression Impression Impression
hnpression
2%
Sharp 4.0 1.8 2.6 2.9 1.1 2.5
Cheddar
Inventive 3.5 2.1 1.7 2.9 1.3 3.3
Low Fat 3.3 1.8 1.9 2.8 1.4 2.6
Full Fat
Shaap 4.0 2.4 1.6 3.1 1.4 3.1
Cheddar
Sample Nutty Vegetable
Impression Impression
2%
Sharp 0.9 1.0
Cheddar
Inventive 0.7 1.1
I.ow Fat 12 1.0
Full Fat
Sharp 1.1 1.0
Cheddar
Figure 4 is a spider plot showing texture/mouthfeel profiles for each of the
four samples.
As shown in Figure 4, the one percent / full fat sharp cheddar blend (labeled
on the plot as
"inventive") has a texiure/mouthfeel profile more similar to the full fat
sharp cheddar sample
than the two percent sharp cheddar sample even though the fat content of the
inventive sample is
closer to that of the two percent sample. Thus, the one percent / full fat
sharp cheddar blend has
enhanced texture/mouthfeel properties over conventional two percent sharp
cheddar. The mean
values for Figure 4 are as foilows:
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Cohesiveness Adhesiveness Rate of MOud, Chalky /
Sample Firamess of Mass of Mass Moistnoss Breakdown Coating Gniny
Intensi
2% Sharp 4.2 8.1 4.9 5.4 8.3 2.6 1.0
Cheddar
Inventive 5.5 8.0 5.3 4.4 8.2 2.6 1.1
Low Fat 6.5 7.4 3.6 3.6 7.3 2.6 1.4
Full Fat
Sharp 4.2 7.3 4.7 5.5 9.2 2.8 0.4
Cheddar
Figure 5 is a bar chart showing the intensity of sour and salty tastes for
each of the four
samples. As shown in Figure 5, the one percent / full fat sharp cheddar blend
(labeled on the plot
as "inventive") has a salty intensity most similar to full fat sharp cheddar.
The intensity values
were measured by a sensory panel where each sample received a value on an
arbitrary scale of 1
to 15. The mean values for Figure 5 are as follows:
Sample Sour Sal t-v
2%
Sharp 2.2 8.1
Cheddar
Inventive 2.5 8.6
Low Fat 23 8.0
Full Fat
Sharp 2.3 8.5
Cheddar
Example 3
A reduced fat cheddar cheese was produced by combining full fat cheddar and
fat free
cheddar cheeses. The cheese mixture consisted of 47 percent fat free cheddar
and 53 percent fall
fat cheddar. The cheeses were cubed into 5/8 inch cubes and combined in a
tumble drum, and
the mixture was extruded through the Vemag to produce a cheese log of reduced
fat cheddar
cheese. The reduced fat cheese was then refrigerated to allow the cheeses to
equilibrate. After
four days the samples were evaluated by a team of cheese experts for flavor
and texture vs. fat
free cheddar, full fat cheddar, and two percent cheddar. The team observed
that the reduced fat
cheese blend had a flavor more similar to fnll fat cheese than either the fat
free cheese or the two
percent cheddar cheese.
Fat, moisture, salt, and protein were measured analytically for each sample.
The percent
fat, moisture, salt, and protein of the reduced fat cheese blend was measured
and compared to the
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percent fat, moisture, salt, and protein of fat free cheddar cheese and full
fat mild cheddar cheese.
The analytical data follows:
Fat Free Full Fat Mild Reduced Fat
Cheddar Cheddar Cheese Blend
Fat 1.08 33.37 17.43
Moisture 56.95 37.40 47.13
Salt 1.95 1.48 1.79
Protein 33.80 24.77 28.79
Example 4
A reduced fat cheddar cheese was produced by combining full fat cheddar and
fat free
cheddar cheeses. The cheese mixture consisted of 43 percent fat free cheddar
and 57 percent full
fat cheddar. The cheeses were shredded and combined in a tumble drum, and the
mixtum was =
extruded through the Vemag to produce a cheese log of reduced fat cheddar
cheese. The reduced
fat cheese was then re&igerated to allow the cheeses tD equih'bra.te. After
four days the samples
were evaluated by a team of cheese experts for flavor and texture vs. fat free
cheddar, full fat
cheddar, and two percent cheddar. The team observed that the reduced fat
cheese blend had a
flavor more similar to full fat cheese than either the fat free cheese or the
two percent cheddar
cheese.
Fat, moisture, salt, and protein were measured analytically for each sample.
The percent
fat, moisture, salt, and protein of the reduced fat cheese blend was measured
and compared to the
percent fat, moisture, salt, and protein of fat free cheddar cheese and full
fat mild cheddar cheese.
The analytical data follows:
Fat Free Full Fat Mild Reduced Fat
Cheddar Cheddar Cheese Blend
Fat 1.08 33.37 19.57
Moisture 56.95 37.40 46.78
Salt 1.95 1.48 1.75
Protein 33.80 24.77 28.68
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Example 5
A reduced fat cheddar curd blend was produced by combining and mixing fresh,
reduced
fat cheddar curds and fresh, full fat mild cheddar curds. The curd mixture
consisted of 43
percent fat free cheddar curds and 57 percent full fat mild cheddar curds. The
mixture was
stirreQ in an open natural cheese drain table and then aged in blocks. The
resulting reduced fat
cheese blend was tested against three samples including, two percent cheddar
cheese, fat free
cheddar cheese, and full fat mild cheddar cheese. The samples were tested for
flavor, texture,
and taste by a sensory panel. Fat, moisture, salt, protein, and pH were
measured analytically for
each sample. The percent fat, moisture, salt, protein, and pH profile for the
reduced fat cheese
blend was measured and compared to the percent fat, moisture, salt, protein,
and pH profile of
two percent cheddar. The reduced fat cheese blend had fat levels similar to
the two percent
cheddar cheese. The analytical data follows:
Fat Free Full Fat Mild Reduced Fat
Cheddar Cheddar 2% Cheddar Cheese Blend
Fat 0.35 31.71 19.24 19.06
Moisture 56.4 39.9 48.5 48.2
Salt 1.90 2.03 1.67 2.05
Protein 35.0 22.7 26.5 27.3
pH 5.10 5.38 5.18 4.99
Figure 6 is a spider plot showing flavor profiles for each of the four
samples. As shown
in Figure 6, the reduced fat cheese blend (labeled on the plot as "inventive")
has a flavor profile
more similar to the full fat mild cheddar sample than the two percent cheddar
sample. Thus, the
reduced fat cheese blend has enhanced flavor properties over conventional two
percent cheddar
even though the fat content of the inventive sample is closer to that of the
two percent sample.
The mean values for Figure 6 are as follows:
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CA 02598655 2007-08-23
NFDM ~
/
Sample ~ ~~ ~ Cardboard / Dairy Acids Acidc Casein Impression Impression ~
Impression Impression
2% 2.5 2.0 0.0 3.1 2.1
Cheddar
Fat Free 1.7 1.0 1.2 2.2 1.3
Full Fat
Mild 3.1 2.6 0.0 4.1 2.3
Cheddar
Inventive 2.9 2.4 0.0 3.8 2.5
Lactic Butter- Sweet
Sample Acid Type Cream Diacetyl Brown Fraity
ImPresston Impression Butter Impression Impression Impression
immvssim
2% 1.8 2.7 2.1 1.2
Cheddar 2.9 0.1
Fat Free 1.3 1.8 0.1 1.7 1.3 1.5
Full Fat
Mild 1.9 2.6 2.6 0.9
Cheddar 3.4 1.4
Inventive 1.9 2.9 0.6 2=5 2.4 1.8
Floral / Savory Nutty Waxy/Plastic Vegetable
Sample Perfumy
Impression Impression Impression Impression Impression
2~ ~ 0.3 1.7 0.7 0.5 0.8
Fat Free 1.0 1.3 0.3 1.4 0.4
Full Fat
Mild 0.1 2.4 1.1 0.2 1.1
Cheddar
Inventive 0.6 2.4 0.9 0.6 1.0
Figure 7 is a spider plot showing texture/mouthfeel profiles for each of the
four samples.
As shown in Figure 7, the reduced fat cheese blend (labeled on the plot as
"inventive") has a
texturehnouthfeel profile more similar to the full fat mild cheddar sample
than the two percent
CA 02598655 2007-08-23
cheddar sample even though the fat content of the inventive sample is closer
to that of the two
percent sample. Thus, the reduced fat cheese blend has enhanced
texture/mouthfeel properties
over conventional two percent cheddar. The mean values for Figure 7 are as
follows:
Sample Firmness Cohesiveness Adhesiveness Moistness Rate of
of Mass of Mass Breakdown
2% 6.1 8.3 1.5 3.8 6.6
Cheddar
Fat Free 7.4 5.7 2.1 2.2 5.9
Full Fat
Mild 4.0 8.2 3.0 4.8 7.6
Cheddar
Inventive 4.8 8.0 2.7 4.5 7.6
Sample Mouthcoafi
Intensi g Dairy Film Challry/Crrainy
2% Cheddar 2.4 0.8 0.9
Fat Free 2.4 0.4 1.0
Full Fat Mild
Cheddar 2'7 1.0 0.9
Inventive 2.6 0.8 1.0
Example 6
A reduced fat cheddar curd blend was produced at a commercial cheese make
plant by
combining and mixing fresh, reduced fat cheddar curds with fresh, full fat
milk cheddar curds.
The curd mixture consisted of 827 pounds fat free cheddar curds and 921 pounds
full fat milk
cheddar curds, equating to a 43/57 fat free / full fat cheddar curd blend. The
mixture was stirred
in an open natural cheese drain table, packaged and pressed into two 640 pound
blocks, then
aged for 42 days. In addition, one block each of the fat free cheddar, full
fat mild cheddar, and
reduced fat two percent mild cheddar was produced for the trial using
conventional cheese make
procedures, packaged, and tured for 42 days. The blocks were converted into 10
ounce chunks
and V-shreds after the initial aging period.
The cheese blend chunks and shreds were evaluated by a team of experts for
flavor and
texture compared to the fat free cheddar, full fat mild cheddar, and
conventional reduced fat two
percent mild cheddar. The cheese blend had flavor comparable to full fat mild
cheddar. It was
less sour than the conventional two percent mild cheddar and had strong
buttery, cheesy, and
16
CA 02598655 2007-08-23
dairy acid flavor notes. In addition, the cheese blend shreds performed
comparably to full fat
mild cheddar shreds during melt test analysis.
Fat, moisture, salt, and pH were measured analytically for the reduced fat
cheese blend.
The analytical data for the reduced fat cheese blend is provided in the table
below, with
analytical data for fat free cheddar, full fat mild cheddar, and two percent
cheddar data fmm
Example 5 above. The reduced fat cheese blend was close to a 50 percent fat
reduction from full
fat cheddar cheese.
Fat Free Full Fat Mild 2% Cheddar Reduced Fat
Cheddar Cheddar Cheese Blend
Fat 0.35 31.71 19.24 15.87
Moisture 56.4 39.9 48.5 46.4
Salt 1.90 2.03 1.67 2.06
pH 5.10 5.38 5.18 5.17
All references cited herein are incorporated by reference.
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