Premium
Sensory Evaluation of Reduced Fat Cheeses
Author(s) -
DRAKE M.A.,
HERFETT W.,
BOYLSTON T.D.,
SWANSON B.G.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06256.x
Subject(s) - flavor , food science , starter , homogenization (climate) , sensory system , chemistry , milk fat , sensory analysis , whole milk , biology , ecology , neuroscience , linseed oil , biodiversity
The objectives of this research were to compare the effects of seven make‐procedures on the sensory quality of reduced fat Monterey Jacktype 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.