Producers of low-fat cheese need to improve the flavor and sensory aspect of
their products if they are to achieve widespread consumer acceptance, says a new
study.
Writing in the Journal of Sensory Studies, scientists from North Carolina State
University report that their data shows that consumers will not accept lower fat
Cheddar or mozzarella cheeses if the flavor and texture differ from the full-fat
cheese, even if those differences are small, they said.
For a true low-fat version of Cheddar cheese to have widespread consumer
appeal, significant changes in flavor and texture are required, wrote Jessica
Childs and Maryanne Drake from NCSUs Southeast Dairy Foods Research Center.
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