Current Status of Low-fat Cheese

  • low-fat process cheese slices have been available for some time
  • rubbery texture but semi-acceptable
  • low-fat Cheddar at 1/3 reduction (20% fat vs 31% full fat) is semi-successful
  • available in most supermarkets
  • low-fat Cheddar at less than 1/3 reduction requires fat substitutes
  • most successful to date are protein based beads designed to imitate fat globules
  • starch is also being used to replace fat