CA2598655A1 - Reduced fat cheese having enhanced organoleptic properties - Google Patents
Reduced fat cheese having enhanced organoleptic properties Download PDFInfo
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Abstract
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.
Description
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.
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 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.
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.
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.
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 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.
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.
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 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 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 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 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.
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 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 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 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 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.
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:
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:
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 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:
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 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 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:
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 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 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.
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 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:
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 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 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:
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 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 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.
Claims (31)
1. A method of producing a reduced fat cheese product comprising:
curing fresh, reduced fat curds to produce a reduced fat cheese; and curing fresh, full fat curds to produce a full fat cheese; and 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; and extruding the mixture of reduced fat cheese and full fat cheese;
equilibrating the mixture of reduced fat cheese and full fat cheese, wherein the resulting reduced fat cheese product has enhanced organoleptic properties over conventional reduced fat cheese having the same fat content.
curing fresh, reduced fat curds to produce a reduced fat cheese; and curing fresh, full fat curds to produce a full fat cheese; and 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; and extruding the mixture of reduced fat cheese and full fat cheese;
equilibrating the mixture of reduced fat cheese and full fat cheese, wherein the resulting reduced fat cheese product has enhanced organoleptic properties over conventional reduced fat cheese having the same fat content.
2. The method of claim 1 wherein the reduced fat cheese product is cheddar cheese.
3. The method of claim 1 wherein the enhanced organoleptic properties is any of the group consisting of flavor, texture, mouthfeel, and taste.
4. The method of claim 1 wherein 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.
5. The method of claim 1 wherein the reduced fat cheese is produced from one percent milk.
6. The method of claim 1 wherein the full fat cheese is produced from whole milk.
7. The method of claim 1 wherein the reduced fat cheese product has between 25 and 50 percent less fat than full fat cheese.
8. 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, reduced 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, wherein the resulting reduced fat cheese product has enhanced organoleptic properties over conventional reduced fat cheese having the same fat content.
mixing together fresh, reduced fat curds and fresh, full fat curds at a ratio of about 30 to 60 percent fresh, reduced 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, wherein the resulting reduced fat cheese product has enhanced organoleptic properties over conventional reduced fat cheese having the same fat content.
9. The method of claim 8 wherein the reduced fat cheese product is cheddar cheese.
10. The method of claim 8 wherein the enhanced organoleptic properties is any of the group consisting of flavor, texture, mouthfeel, and taste.
11. The method of claim 8 wherein the fresh, reduced fat curds and the fresh, full fat curds are mixed together at a ratio of 40 to 50 percent reduced fat curds to about 50 to 60 percent full fat curds.
12. The method of claim 8 wherein the fresh, reduced fat curds are produced from any of the group consisting of one percent milk and fat free milk.
13. The method of claim 8 wherein the fresh, full fat curds are produced from whole milk.
14. The method of claim 8 wherein the reduced fat cheese product has between 25 and 50 percent less fat than full fat cheese.
15. The method of claim 8 wherein mixing together fresh, reduced fat curds and fresh, full fat curds is accomplished by stirring.
16. 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; and fat in the range of about 15 and 26 percent; and enhanced organoleptic properties over conventional reduced fat cheese.
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; and fat in the range of about 15 and 26 percent; and enhanced organoleptic properties over conventional reduced fat cheese.
17. The reduced fat cheese product of claim 16 having between 25 and 50 percent less fat than that of full fat cheese.
18. The reduced fat cheese product of claim 16 wherein the reduced fat cheese product is cheddar cheese.
19. The reduced fat cheese product of claim 16 wherein the enhanced organoleptic properties is any of flavor, texture, mouthfeel, and taste.
20. The reduced fat cheese product of claim 16 wherein 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.
21. The reduced fat cheese product of claim 16 wherein the reduced fat cheese is produced from one percent milk.
22. The reduced fat cheese product of claim 16 wherein the full fat cheese is produced from whole milk.
23. The reduced fat cheese product of claim 16 wherein the mixture of reduced fat cheese and full fat cheese is extruded.
24. A reduced fat cheese product comprising:
a mixture of fresh, reduced fat cheese curds and fresh, full fat cheese curds comprising:
about 30 to 60 percent fresh, reduced fat cheese curds; and about 40 to 70 percent fresh, full fat cheese curds; and fat in the range of about 15 and 26 percent; and enhanced organoleptic properties over conventional reduced fat cheese.
a mixture of fresh, reduced fat cheese curds and fresh, full fat cheese curds comprising:
about 30 to 60 percent fresh, reduced fat cheese curds; and about 40 to 70 percent fresh, full fat cheese curds; and fat in the range of about 15 and 26 percent; and enhanced organoleptic properties over conventional reduced fat cheese.
25. The reduced fat cheese product of claim 24 having between 25 and 50 percent less fat than that of full fat cheese.
26. The reduced fat cheese product of claim 24 wherein the reduced fat cheese product is cheddar cheese.
27. The reduced fat cheese product of claim 24 wherein the enhanced organoleptic properties is any of flavor, texture, mouthfeel, and taste.
28. The reduced fat cheese product of claim 24 wherein 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.
29. The reduced fat cheese product of claim 24 wherein the fresh, reduced fat curds are produced from any of the group consisting of one percent milk and fat free milk.
30. The reduced fat cheese product of claim 24 wherein the fresh, full fat cheese curds are produced from whole milk.
31. The reduced fat cheese product of claim 24 wherein the mixture of fresh, reduced fat cheese curds and fresh, full fat cheese curds is accomplished by stirring.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US11/563,576 | 2006-11-27 | ||
| US56357606 | 2006-11-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2598655A1 true CA2598655A1 (en) | 2008-05-27 |
Family
ID=39473851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002598655A Abandoned CA2598655A1 (en) | 2006-11-27 | 2007-08-23 | Reduced fat cheese having enhanced organoleptic properties |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2598655A1 (en) |
-
2007
- 2007-08-23 CA CA002598655A patent/CA2598655A1/en not_active Abandoned
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| Date | Code | Title | Description |
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| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20120823 |