ROSEMONT, Ill. -- The development of a low-fat cheese with the same flavor and texture as full-fat cheese may be possible, according to Joe Bavido of Dairy Management Incorporated, based in Rosemont, Ill.
According to Dairyline.com, Bavido reported that new research from North Carolina State University's Dr. Duane Larick holds promise for good-tasting reduced-fat cheeses. Larick discovered a method that uses new commercially available enzymes to derive "natural flavor concentrates" from whole milk instead of cheese.
He called that a "win-win situation" for cheese makers and producers because concentrates from whole milk take less time to produce than flavor concentrates made from cheese.
Research to create good low-fat cheeses has been conducted in earnest for nearly five years, Bavido said. The most recently developed products he's seen received high marks from an expert panel of judges.
Consumers have tried low-fat cheeses, and recent surveys indicate that 49 percent of them seek them out at grocery stores. But many report switching back to full-fat cheese because the taste and texture of low-fat cheese was unappealing.