Leila Nateghi - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University
Morvarid Yousefi - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University

The aim of the present study was to investigate the effect of incremental reduction of fat contents (in the range of 33 to 6% (wt/wt)) and applying different levels of fat replacers (xanthan gum and sodium caseinate) on amino acid profile and composition of cheddar cheese. Total amino acid contents were determined by using a rapid, accurate, sensitive method. This method includes protein hydrolysis, o-phthalaldehyde derivatization, and reversed-phase high-performance liquid chromatography. Amino acid nitrogen (N) increased significantly with decreasing fat content. Decreased fat level resulted in significantly linear increases protein content.

Cheddar cheese; amino acid; o-phthalaldehyde derivatization; fat replacer; xanthan gum; sodium caseinate