| 摘要 |
The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural shredded cheese products that do no t exhibit the characteristics of stickiness and rapid skin formation upon melting whic h are normally associated with such cheeses. The cheese product of the invention, which has very low levels of fat, provides the taste and mouthfeel associate d with full-fat cheeses. The fat content of shredded cheese is minimized by first producing an essentially fat-free natural cheese product and then applying a small amount of fat to the surface of the cheese in its shredded form. The amount of fat added can be controlled according to whether a reduced-fat, low-fat, or fat- free cheese is desired.
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