摘要：Demand for low and reduced fat food products is increasing for different reasons in recent years. Low fat and reduced fat cheeses has a high rate among the reduced fat dairy products. Reduction of fat content has a negative effect on the sensory and physical characteristics of cheese. In addition, reduction of fat have poor aroma, unwanted flours, bitterness, firm and elastic texture, dry, grainy etc. characteristics in low fat cheeses. Therefore, in order to improve these products a number of alternatives have been proposed in recent years. One of them was use of starter and enzyme in low fat cheeses. In recent studies, It was determined that addition of different starter and enzyme had good effect on many properties of cheeses. These effects were statistically important. In this study, some works use of different starter and enzyme in reduced fat cheeses were discussed.
关键词：Reduced fat cheese; different starter use; enzyme use in low-fat cheese
