摘要：Lowfat Edam cheese was produced containing 15% fat compared 30% in normal cheese. Various types of lipophilized proteins were used at a concentration of 0,5% (w/w). The cheese was aged for six months analyzed on different times. The storage temperature was 5°C. Soluble protein and peptide content was used as the indicator of maturation. Soluble protein and non-protein nitrogen were determined by Kjeldahl. Peptide and protein content of the cheese was analyzed hydrophobic interaction chmatograpy (HIC) and reserve phase chromatography (RP-HPLC). The HIC gave a reflection of the association tendency of the proteins and peptides in soluble fraction of the che¬ese. Total soluble nitrogen and peptides were higher in cheese containing lipophilized proteins. Overall peptide quantity increased with age. The stress and strain values of cheese samples were determined using Insron material testing machine. Lipophilized proteins improved the texture of lowfat Edam cheese. Stress values were higher on lowfat control and lower on other cheese samples.
