Can you use sodium caseinate as fat replacer in low cheddar cheese?

Yes, sodium caseinate can be used as a fat replacer in low cheddar cheese.

Sodium caseinate is a milk protein that has been extracted from casein, which is the main protein found in milk. It is a white powder that is soluble in water, and it has a slightly salty flavor. When used in cheese, sodium caseinate can help to replace the fat that has been removed, and it can also help to improve the texture and flavor of the cheese.

There are a number of benefits to using sodium caseinate as a fat replacer in cheese. First, it is a natural ingredient that is safe for consumption. Second, it is a relatively inexpensive ingredient. Third, it has a number of functional properties that make it ideal for use in cheese, such as its ability to improve texture and flavor and to inhibit the growth of bacteria.

The amount of sodium caseinate that is used in low cheddar cheese will vary depending on the desired final product. Typically, between 1% and 3% sodium caseinate is used. More sodium caseinate can be used in non-fat and very-low-fat cheeses.

If you are interested in making low cheddar cheese with sodium caseinate, there are a number of recipes available online. The process is not difficult, but it does require some specialized equipment, such as a cheese press.