SENSORY EVALUATION OF REDUCED FAT CHEESES

被引:30
作者
DRAKE, MA
HERRETT, W
BOYLSTON, TD
SWANSON, BG
机构
[1] Dept. of Food Science & Human Nutrition, Washington State Univ, Pullman, Washington
关键词
REDUCED FAT; CHEESE; SENSORY EVALUATION; ACCEPTABILITY;
D O I
10.1111/j.1365-2621.1995.tb06256.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objectives of this research were to compare the effects of seven make-procedures on the sensory quality of reduced fat Monterey Jack-type cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk-solids-not-fat, added flavor cultures, and washed curd) were incorporated into standard make-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses.
引用
收藏
页码:898 / &
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