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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

BRITO C, Carmen et al. SLICEABLE LOW FAT PROCESSED CHEESE ELABORATED USING CHANCO AND FRESH CHEESES. Rev. chil. nutr. [online]. 2003, vol.30, n.3, pp.272-278. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182003000300008.

Due to the explosive increase of fast food such as pizzas, sandwiches, and others the "sliceable" processed cheese (block) has become very important in the world, Chile produces spreadable processed cheese mainly. Futhermore, taking into account the health risks due to the excessive consumption of saturated fat, to study the possibility to produce sliceable low fat processed cheese is higly important. The objective of this study was to produce a cheese with 300g/Kg less fat matter than normal elaborated from Chanco and fresh cheeses. Natural and processed cheeses obtained were characterized according to their physical, chemical and sensorial aspects using standardized methods. Mixtures included young and ripened Chanco and fresh cheeses in the following proportions 70/30 y 50/30/20 and hydrocolloids: Gum Guar/Xanthan (G/X) mix and whey protein concentrate (WPC). It is possible to make sliceable low fat processed cheese using the three mentioned cheeses and replacing 300g/Kg of the fat matter from normal fat product using G/X and WPC. Best sensorial characteristics were reported in the last one

Palabras clave : Sliceable processed cheese; reduced fat; Chanco and fresh cheeses.

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