Progress in the application of hydrocolloids in low-fat cheese
With the increasing awareness of healthy eating among people,low-fat cheese has great market po-tential.Fat plays an important role in the structural stability,texture,and sensory properties of cheese,but directly reducing the fat content of cheese can affect its quality.This study explored the gelling,thickening and stabilizing properties of hydrocolloids,as well astheir impact on the flavor,texture,yield and nutritional properties of low-fat cheese.It proposed the future research directions focusing on the following three aspects:(1)designing and developing hydrophilic colloidal mixtures that synergistically enhance flavor and texture;(2)investigating the effects of hydrocolloids on product digestive characteristics and the balance of human in-testinal flora;(3)developing multifunctional hydrocolloids.
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