Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Abstract

Hydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability). Pectin is a polysaccharide obtained from plant cells and is commonly used as a stabilizer for acidified dairy beverages. This work aimed to evaluate the effect of three types of commercial pectins on the characteristics of reduced-fat Cheddar cheese during a ripening period of 180 days. Five Cheddar cheeses were made: full-fat control (FF), reduced-fat control (RF), and reduced-fat cheeses with amidated (RA), high-methoxy (RH), or low-methoxy (RL) pectin added to milk prior processing at concentrations of 0.175%, 0.100%, and 0.075% (w/w), respectively; levels were chosen to avoid phase separation of the casein micelles, due to depletion flocculation. Addition of amidated pectin markedly increased the moisture content of the experimental cheese (~49%), compared to RF (~45%; P < 0.05). A significant reduction (P < 0.05) in the proportion of insoluble calcium observed in RA and RL at 180 days (~40% versus ~56% in RF) was probably caused by calcium-induced gelation mechanisms of amidated and low-methoxy pectins. Texture profile analysis showed a softening of cheeses with added pectin (hardness <100 N versus >100 N in RF at 180 days; P < 0.05). The melting properties of cheeses were significantly improved during ripening, although RF exhibited the lowest values (diameter increase >85 versus <70% at 180 days; P < 0.05). These results suggest that pectin addition can be used to modify the moisture content, texture, and melting properties of reduced-fat Cheddar cheese.