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Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey
Use Of Extrusion Technology And Fat Replacers To Produce High Protein, Low Fat Cheese, Amrita Dubey
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4.
In chapter 4, three fat replacers were used at three …