Abstract
In response to rapidly increasing consumer demand for reduced-fat foods since the mid to late 1970’s, numerous new dairy foods have emerged during the past decade (Dexheimer, 1992). For example, in 1991 alone 435 new reduced-fat dairy foods were introduced commercially. Almost 16% of these were cheeses. A variety of label descriptors are used on commercial low-fat dairy foods today. Examples include low-fat, reduced-fat, fat-free, non-fat, low-cholesterol etc. New labeling laws in the US specifically define each of the above terms and will dictate the terminology that may be used on low-fat products in the near future. Today, hard cheeses such as low-fat Cheddar are available mainly as one-third and one-half low-fat cheeses.
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Mistry, V.V. (1995). Improving the Sensory Characteristics of Reduced-Fat Cheese. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_26
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_26
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