New book in Dutch

Eet vet word slank

Eet vet word slank gepubliceerd januari 2013

In dit boek lees je o.a.: * heel veel informatie ter bevordering van je gezondheid; * hoe je door de juiste vetten te eten en te drinken kan afvallen; * hoe de overheid en de voedingsindustrie ons, uit financieel belang, verkeerd voorlichten; * dat je van bewerkte vetten ziek kan worden.

Trick and Treat:
How 'healthy eating' is making us ill
Trick and Treat cover

"A great book that shatters so many of the nutritional fantasies and fads of the last twenty years. Read it and prolong your life."
Clarissa Dickson Wright

Natural Health & Weight Loss cover

"NH&WL may be the best non-technical book on diet ever written"
Joel Kauffman, PhD, Professor Emeritus, University of the Sciences, Philadelphia, PA

New fake cheese to satisfy cheese haters?

Burcu Kiziloz M, Cumhur O, Kilic M. Development of the structure of an imitation cheese with low protein content. Food Hydrocolloids 2009; 23: 1596-1601.

Istanbul Technical University, Department of Food Engineering, 34469 Istanbul, Turkey


The structure of an imitation cheese with low protein content was developed by replacing 80% of the rennet casein with waxy maize starch and κ-carrageenan in the formula. Starch was partially hydrolyzed by using a fungal α-amylase to provide meltability. Formulation studies were carried out to obtain meltability and textural properties of a hard cheese with high protein content in the developed cheese. Response surface method was used to determine the effects of α-amylase and κ-carrageenan on the physical properties of the cheese. Hardness, cohesiveness and springiness of the cheese were affected positively by κ-carrageenan and negatively by α-amylase. Square of the meltability scores was used to explain the effects of components on meltability of the cheese. Square of the meltability was affected positively by α-amylase and negatively by κ-carrageenan. A formula was determined by using multiple response optimization method that would provide hardness, cohesiveness and meltability in the developed cheese similar to those of the high protein counterpart used as targets. Results obtained from a trial cheese produced according to the determined formula confirmed that the values of physical properties estimated by the optimization can be achieved.

COMMENT: Just when it seems that 'food scientists' couldn't make things worse by mucking about with our traditional foods, along comes a new abomination.

New research from Turkey suggests that replacing rennet casein with waxy maize starch and carrageenan could produce low-protein imitation cheeses. If they then add amylase, an enzyme our bodies use to break down starches, they might be able to balance the physical properties of the ‘cheese’.

“Results obtained from a trial cheese produced according to the determined formula confirmed that the values of physical properties estimated by the optimization can be achieved,” wrote the researchers in the journal Food Hydrocolloids.

The idea behind producing such imitation cheeses, say the researchers, is for increasing functionality “such as reduction of fat content, enhancement of nutritive value by addition of vitamins and minerals and reduction of production cost by using plant-based ingredients." They go on: “Furthermore, they can be produced with a modified composition for special consumer groups with dietary limitations. This kind of products can be produced for patients with phenylketonuria if the protein or phenylalanine content is reduced,” they said.

“Cheese cannot be consumed by these patients due to its high protein content. Food choices of these patients would be diversified by low protein containing imitation cheese.”

Fake cheese formula

The Turkish researchers formulated imitation cheese by replacing 80 per cent rennet casein, the preferred protein source for such products because of an improved flavour, with partially hydrolyzed waxy maize starch (Cerestar, Cargill) and kappa-carrageenan (Type HGE, MSC). The formula was further optimised using alpha-amylase (Fungamyl, Novozymes).

The amylase and carrageenan were found to have opposite effects on the physical properties of the cheese, particularly for meltability, hardness and cohesiveness. So a balance between the two ingredients had to be established to obtain highest possible values of all the response variables,” wrote the researchers.

Alternative cheeses

Low-fat cheese is growing strongly in popularity as consumers increasingly focus on so-called 'healthy' diets. More than twice as many new low-fat cheeses were introduced in 2007 compared to 2005, according to data supplied by market research firm Mintel. In the last quarter of 2007, nearly 90 new low-fat cheese products were introduced globally.

And, as has become quite obvious over the past couple of decades since we were conned into thinking that 'low-fat' meant 'healthy', the health of those who adopted 'healthy' guidelines, has worsened dramatically.

This always seems to happen when we think we know better than Nature.

Last updated 12 April 2009

Related Articles