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Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat, salt and calcium levels
Author(s) -
Henneberry Sarah,
O'Sullivan Maurice G,
Kilcawley Kieran N,
Kelly Philip M,
Wilkinson Martin G,
Guinee Timothy P
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12300
Subject(s) - chewiness , food science , flavour , chemistry , sensory analysis , calcium , mozzarella cheese , flavor , salt (chemistry) , sensory system , texture (cosmology) , biology , organic chemistry , neuroscience , artificial intelligence , computer science , image (mathematics)
The current study evaluated the effects of reducing fat from 23w/w to 11w/w and salt from 1.8 to 1.0w/w on the texture profile attributes, volatile compounds and sensory characteristics of unheated and heated (95 °C) mozzarella‐style cheese after 15 and 35 days of storage at 4 °C. Reducing fat content significantly impaired sensory acceptability, mainly because of associated increases in firmness , rubberiness and chewiness , and reductions in fat flavour and cheese flavour in the unheated and heated cheeses. Reducing salt content had relatively minor effects. Reducing calcium content counteracted some of the negative sensory attributes associated with reduced‐fat cheese.