Physicochemical, microbiological, flavor and structural aspects of commercial spreadable fresh cheeses with different fat content

Abstract

Commercial spreadable fresh cheeses of Cream (Cr) and Blanco (Bl) varieties (two brands each: CrB, CrC and BlA, BlC, respectively) with different fat content: full-fat (F) and reduced-fat (R), were characterized in relation to physicochemical and microbial parameters, carbohydrate and organic acids, volatile compounds profiles, rheological, texture and microstructure. Higher pH and lower titratable acidity, were found in one brand analyzed of F cheese. R samples had the lowest total solids content, and higher syneresis was only observed in one brand of R cheeses. Lactose was variable with differences in Bl cheeses. Lactic acid was the predominant acid with the exception of CrB cheeses in which citric acid surpassed lactic. Differences between R and F samples were detected for lactic in C brand cheeses. LAB were only found in 4 of the 24 cheeses. Some F samples had higher viscosity, thixotropy and hardness than R. Smaller fat particles were observed in R compared to F samples. Although some individual compounds presented quantitative differences between F and R cheeses, only in some cases a relationship can be established by the different fat level; acids and ketones were the majority volatile compounds identified.