During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.
The Wisconsin Center for Dairy Research, in partnership with the U.S. dairy industry, works to bring innovative, nutritious and profitable products to the global marketplace. As a part of this goal, CDR researchers have developed processes and solutions for manufacturing low-fat and reduced-fat cheese that have an acceptable texture and flavor. These developments include low-fat baking/melting cheese that is produced without sodium-based melting salts, low-fat Cheddar cheese and 50% reduced-fat Cheddar cheese that can be aged for 12 months and that develops a traditional sharp Cheddar flavor.