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Necessity and Research Progress of
Fat Reduction in Cheese Products

YANG Fumin,摇 ZHU Yanli
(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Abstract: With the continuous change of people蒺s diet structure, low鄄fat cheese is gradually attracting the
attention of consumers. However, low鄄fat cheese has the defects of hard texture, difficult to chew, and
flavor inferior compared to full鄄fat cheese. Fat substitutes can replace fat to produce a smooth mouth feel,
improve the texture and structure defects of low鄄fat cheese, so as to improve the quality of low鄄fat cheese.
In order to further understand the role and research progress of fat substitutes in cheese, this review
comprehensively discussed the application and improvement of different fat substitutes in low鄄fat cheese in
terms of yield, color, texture, flavor and functional properties. Furthermore, it put forward the possible
future development direction of low鄄fat cheese and provided a reference for promoting the industrial
production of low鄄fat cheese in China.
Keywords: cheese; low鄄fat; fat substitute; texture and structure; quality improvement

(责任编辑:李摇 宁)