Composition and microstructure of commercial full-fat and low-fat cheeses
Composition and microstructure of commercial full-fat and low-fat cheeses
Mistry, V.V.; Anderson, D.L.
Food Structure 12(2): 259-266
1993
ISSN/ISBN: 2213-3291
The objective of this study was to analyse the composition of commercial full-fat and low-fat cheeses, and to evaluate their microstructure. Commercial cheeses evaluated included full-fat and low-fat Cheddar, Mozzarella, processed and Swiss cheeses. Cheddar cheeses ranged from 8.2% fat and 51.1% moisture in the low-fat product to 33.2% fat and 35.9% moisture in the full-fat cheese.