The Popularity Of Cheese As An Ingredient

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1. Introduction The popularity of cheese as an ingredient in a daily diet is unmatched when it comes to an average person in today’s time. Furthermore, cheese being the major ingredient in various fast foods around the world, which are said to be a contributor in increasing the toll of obese population worldwide, due to the presence of high amount of fat content making it an energy dense food which is a major cause of obesity and related diseases (Global Strategy on Diet, Physical Activity and Health, WHO). In accordance to the survey carried out by WHO it was reported that almost 2.8 million people die every year due to being overweight or obese (Global Health Observatory data, WHO).However, on the contrary cheese being an important…show more content…
Low fat cheese, primarily hard varieties have been reported to have a rubbery body and unacceptable flavour as compare to the full fat counterparts. However, soft low fat cheese varieties is reportedly to have an acceptable results and acceptability in the commercial markets. (Mistry 2001). Hence the prime aim of this research is to focus on the hard type cheese varieties mainly, Cheddar. Limitation pertaining in the low fat cheese has provided an immense scope in the research field to overcome the problem related to the unacceptability of flavour, texture and functionality of low fat cheese. Hence this study will mainly focus upon improving the texture of low fat Cheddar cheese by an assumption of incorporating more amount of moisture by using a fat replacer mainly a hydrocolloid to impart a similar texture to the full fat variety. 2. Literature review 2.1. Cheese: definition and classification In accordance with CODEX Standards, cheese can be defined as a ripened or unripened soft, semi-hard, hard or extra hard product within which the whey protein to casein ration do not exceed that of milk, which can be obtained by coagulating wholly or partly the protein of milk, skim milk, cream, whey cream or buttermilk by partly draining the whey portion which results due to coagulation by suitable coagulating agents such as rennet (FAO 1978). Coagulation of protein can also be carried out by processing techniques which are capable
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