Low Fat Natural Cheese Strategic Platform Study. Objective 3.
Principal Investigators: Jeffrey R. Broadbent, Utah State University
There is a lack on information and scientific understanding related to the flavor defects that are
prominent in lowfat cheese. A key to understanding why flavor development in low fat cheese
is so different to that which occurs in full fat cheese (for which there is a large knowledge base
accessible by scientists and the cheese industry) is to determine the differences in microbial
populations and microbial activities between cheeses with different fat levels. This project
addresses the research target of better understanding the effects of micro-environment and
make-procedures of lowfat cheese on the microbiology and consequent flavor chemistry and
flavor sensory properties of such cheese.
Drake, M.A., J.R. Broadbent, C.J. Brighton, and D. J. McMahon. Influence of fat reduction
on sensory and microbiological properties of Cheddar. Poster presentation for the 5th IDF
Symposium on Cheese Ripening. March 9-13, Bern, Switzerland.
Broadbent, J.R. and J.L. Steele. Effect of composition on the microbial ecology of low fat
cheese. Invited oral presentation for the symposium on Advances in Low fat Cheese
Research at the annual meeting of the American Dairy Science Association, July 7-11,
Drake, M.A., D. J. McMahon, C.J. Brighton, and J.R. Broadbent. Sensory and
microbiological properties of Cheddar cheese made with different fat content. Poster
presentation at the annual meeting of the American Dairy Science Association, July 7-11, Indianapolis, IN.
Broadbent, J.R. 2009. Low Fat Cheese Platform Study - Objective 3. Western Dairy Center Annual Meeting. May 6, Utah State University, Logan.