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Fröhlich-Wyder M. T., Guggisberg D., Bisig W., Jakob E., Schmidt R.

The total eye volume of cheese is influenced by different fat-levels.

International Dairy Journal, 144, 2023, 1-9.

The impact of fat content in cheese on eye formation was investigated. Observations in practice have shown that fat-reduced cheeses tend to have more eyes than equivalent full-fat counterparts. A semi-hard cheese with CO2 production through citrate catabolism by Lacticaseibacillus paracasei and a hard Swiss-type cheese with CO2 production by Propionibacterium freudenreichii were produced with different fat content. Four different fat-in-dry-matter levels (∼100 to ∼480 g kg−1) were applied to the semi-hard cheeses and three (∼330 to ∼560 g kg−1) to the hard cheeses. The direct influence of the fat content on eye formation was distinguished from the consequentially altered cheese composition on bacterial fermentation (i.e., on CO2-production). An increasing fat content had a significant (p <0.05) inhibitory effect on relative eye volume in semi-hard and hard cheeses by increasing the capacity of the cheese matrix to solubilise more CO2.

ISSN Print: 0958-6946
ISSN Online: 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2023.105690
Publikations-ID (Webcode): 53014 Per E-Mail versenden

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