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
Cheez-It Crackers is a brand of processed baked crackers, owned by Kellogg's, made to be enjoyed for snacking, dipping, etc. Cheez-Its were introduced in 1921 and had previous owners: the Green and Green Company in 1919 and the Keebler Company in 1996. They’re cheese based crackers with their original and first box being “100% Real Cheese” (cheddar cheese). They have created a variety of different flavors since their first product: Pepper Jack, Italian Four Cheese, Reduced Fat, Whole Grain, and much more. I decided to choose Cheez-it Grooves Hot and Spicy Cheddar “made with 100% real cheese” and 2.87% real everything else. Cheez-it Grooves Hot and Spicy Cheddar has over 30 ingredients; way too many ingredients, in my opinion, for a 1-inch
Relevance to Audience: I’m sure everyone in this room has consumed a dairy product whether it be an ice cold glass of milk with cookies, or a nice piece of cheese on a big juicy burger.
The overconsumption of inappropriate foods containing trans-fats and large serving portions has caused many to become obese hence developing heart disease, and diabetes among other preventable disease. Currently over 500 million of the world population is obese and one and half billion people in the world are overweigh”. Every year about 2.5 million deaths are related to obesity (WHO) and children seem to be the most affected. Furthermore, obesity has continued to increase and currently there are more obese people in the world than underweight. Amazingly, the United States a country with ample resources has the higher rate of obese
History of Cheese and How to Make Your Own General Purpose: To Inform Specific Purpose: To Inform the audience on the history of cheese and how to make mozzarella cheese. Central Idea: Cheese has been made for over 4000 years but we never really stop and think where the idea came from.(IDFA, 2015) In this speech, I want to inform the audience of the history of cheese and how you can make your own mozzarella cheese at home.
It has been highlighted that cheese with lesser amount of fatty acids is considered unripened and not mature as compared to the cheese having higher
The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.
Part 1 The way people perceive taste is impacted by a number of factors. These include, but are not limited to, age, weight, hormones, sickness and disease, smoking, and diet. Diet is the factor that this paper focuses on. Diet is impacted by the way people taste in that people are used to eating a certain amount of additives and preservatives. Some eat a very low amount, while for others, everything they eat contains additives and preservatives. There is a large range, but this paper will be focusing on two sides: people who eat a moderate to high amount of additives and preservatives in their daily life —this group will be referred to as Group 1—and people who eat very little to none—this group will be referred to as Group 2.
At Olympic Cheese, I noticed a man stirring olives and helping the other employees with locating specific cheeses. I then interviewed this man, who was named George, and he told me that the specialty of his store was both imported and domestic cheeses. He told me that there were about 700 kinds of cheese sold there, and that he had worked in this business for 55 years . From my own observations, I noticed that the shelves were all full, but very organized-looking. After waiting in line, I sampled the aged cheddar and brie cheeses, which were at room
It is recommended that except for mould-ripened soft cheeses, such as Brie and Camembert, all other soft types of cheese are OK to eat provided they're made from pasteurised milk. They're safe whether cooked or eaten raw.
Also taking note is the major packaged food companies such as Campbell’s, Frito-Lay and Nestle. In their attempts to improve flavor and reduce sodium, fat, and sugar, they have begun ramping up umami flavoring. Consumers are also more label conscious and prefer to see natural umami ingredients listed compared to long chemical type additives, which is helping to fuel these changes. Frito-Lay has recently begun researching the use of umami ingredients from both Asian and Latin countries – such as fermented soybean products, anchovy powder and cheese powder. Another company related to the dairy industry has funded research related to what causes Swiss and cheddar cheeses to have umami characteristics. All of these companies hope to make umami flavors more quickly and consistently in both current and future
Healthy and high quality product: Fromageries Bel specialise in high-quality, brand-name cheeses. The Laughing Cow cheese has a unique texture and taste and also comes in individually wrapped portions. This makes it easier for consumers to control the amount that they eat and as The Laughing Cow is full of dairy goodness and only has 1 gram of carbohydrate per portion, they can feel good about eating a healthy product.
Whey is a by-product of the cheese-making process which represents 90% of the volume and 50% of the solids of milk used in the manufacture of cheese. It is a very dilute
Eric Finkelstein shows an insight on how the wrong food can affect the body in a bad way causing life threating disease. Finkelstein claims that when food science and food processing became more popular so did the obesity rate. Statistics and experiments are included to explain in numbers how highly processed food has affected people and what those people can do to make a change in their diets. Finkelstein is an associate research professor in the Duke Global Health Institute at Duke University he is also in the Health economics field. Finkelstein is well known for his studies examining the economic costs of obesity. This source will be used to give a background on what is good and what is bad for someone to consume.