Effect of κ- and λ-carrageenans as fat-replacers in low-fat Oaxaca cheese

Abstract

A mixture design approach was employed to determine the effect of - and -carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but -carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of -carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no detrimental effect on Oaxaca cheese overall quality.