Low Fat Cheese Texture Enhancement Portfolio
Principal Investigators: Donald J. McMahon, Utah State University
This project used a multi-pronged approach to address the problems observed with the
texture of low fat cheese: a more rubbery texture, poorer chew down properties, and a
body that becomes too soft during storage. These properties are all related to the
continuous protein network that makes up the majority of the matrix structure of cheese at
low fat levels. One solution to this is to introduce other materials into the cheese to
interrupt the protein network. This can be done prior to renneting milk or after the cheese
curd has been manufactured. Another solution involves mechanically breaking the cheese
structure and re-adhering the cheese particles.
McMahon, D. J. 2009. Low Fat Cheese Texture Enhancement Portfolio. Western Dairy Center Annual Meeting. May 6, Utah State University, Logan.