Sensory Evaluation of Reduced Fat Cheeses |
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Authors: | MA DRAKE W HERFETT TD BOYLSTON BG SWANSON |
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Affiliation: | The authors are affiliated with the Dept. of Food Science &Human Nutrition, Washington State Univ., Pullman WA 99164–6376. |
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Abstract: | 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. |
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Keywords: | reduced fat cheese sensory evaluation acceptability |
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