EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY

Six batches of Gouda cheese were made to study the effect of using Simplesse®100 (as protein based fat replacer) and Novagel® (as carbohydrate based fat replacer) on the quality of low fat Gouda cheese. One of these batches was made from milk standardized to 3.0% fat (control C1). The other five batches were made from milk standardized to 2.0% fat, one of them was served as control (C2), and two were made with adding Simplesse® 100 at the rate of 0.5 and 1.0%, respectively, whereas the other two batches were made with adding Novagel at the same mentioned previously, individually. Cheese treatments made by adding fat replacers characterized with a pronounced increase in moisture content and titratable acidity. Cheese treatments made by adding Novagel (T3 and T4) were of higher moisture content and acidity than those made by adding Simplesse (T1 and T2). On the other hand, cheese treatments made by adding Simplesse® characterized with higher ripening indices (soluble nitrogen, soluble tyrosine, soluble tryptophan and total volatile fatty acids) and were more acceptable than the corresponding cheese treatments being made by adding the addition of Novagel®. Fat, total nitrogen contents, titratable acidity, values of ripening indices and scores of organoleptic properties of all cheese treatments increased significantly (P ≤ 0.05) throughout the ripening period, while moisture content decreased.