Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate

Investigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ~ 32% fat), control low fat cheese (CLF C ~ 5% fat) and low-fat cheese with alginate (LFCA ~ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction...