Low-fat cheeses are characterized as having poor flavour, texture and functional properties due to the high moisture and protein content. Some strategies developed to improve these deficiencies include the use of adjunct cultures, use of fat replacers and processing techniques. The use of adjunct cultures (mainly Lactobacillus spp) can improve the functionality and flavour of low-fat cheeses. It is desirable to have cultures of low proteolytic activity, but of high peptidolytic activity (to avoid excessive acid formation and bitter flavours). The use of fat stabilizers, replacers and fat mimetics (protein and carbohydrate based) has also been used to improve the quality of low-fat cheeses. Processing techniques, such as membrane processes (ultrafiltration and microfiltration), supplementation of milk with whey proteins, direct addition of buttermilk, standardization of milk in terms of c...

Ultra-high-pressure homogenization (UHPH) is an emerging technology with applications in fluid processing. Although, this technology is based on the same principles of conventional homogenizers, the new designs and use of valve construction materials have made it possible to reach pressures of 350 to 400 MPa. The advantages of UHPH include the reduction of the particle size, an increase in the useful life through the inactivation of microorganisms and improvements in functionality due to the increase in the capacity and stability of the emulsion, with minimal effects on the nutritional value and sensory characteristics. Also, the thermal effects are less due to the treatment time (less than one second). UHPH technology is a sustainable process that has a potential application in the cosmetic, pharmaceutical and dairy industries. This review shows an overview of some recent studies of the...

Low-fat cheeses are characterized as having poor flavour, texture and functional properties due to the high moisture and protein content. Some strategies developed to improve these deficiencies include the use of adjunct cultures, use of fat replacers and processing techniques. The use of adjunct cultures (mainly Lactobacillus spp) can improve the functionality and flavour of low-fat cheeses. It is desirable to have cultures of low proteolytic activity, but of high peptidolytic activity (to avoid excessive acid formation and bitter flavours). The use of fat stabilizers, replacers and fat mimetics (protein and carbohydrate based) has also been used to improve the quality of low-fat cheeses. Processing techniques, such as membrane processes (ultrafiltration and microfiltration), supplementation of milk with whey proteins, direct addition of buttermilk, standardization of milk in terms of c...

Ultra-high-pressure homogenization (UHPH) is an emerging technology with applications in fluid processing. Although, this technology is based on the same principles of conventional homogenizers, the new designs and use of valve construction materials have made it possible to reach pressures of 350 to 400 MPa. The advantages of UHPH include the reduction of the particle size, an increase in the useful life through the inactivation of microorganisms and improvements in functionality due to the increase in the capacity and stability of the emulsion, with minimal effects on the nutritional value and sensory characteristics. Also, the thermal effects are less due to the treatment time (less than one second). UHPH technology is a sustainable process that has a potential application in the cosmetic, pharmaceutical and dairy industries. This review shows an overview of some recent studies of the...