Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese

A mixture design approach was employed to determine the effect of κ - and λ-carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but κ -carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of λ-carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no detrimental effect on Oaxaca cheese overall quality.