Food & Beverages

Bal Kumari Sharma Khanal is a PhD student at the University of Queensland, Australia undertaking a research on low fat Cheddar cheese. Now, she is in her final year of PhD.  The main disadvantage of low fat cheese is that when the fat is removed, its textural, functional and sensory properties are adversely affected. In order to minimize these negative effects, she has prepared low fat Cheddar cheese by different approaches including use of sodium alginate as a fat replacer. She has found that the textural and biochemical properties of alginate added low fat Cheddar cheese are closer to its full fat counterpart, suggesting that the sodium alginate could be a potential fat replacer to prepare low fat Cheddar cheese.