Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing |
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| Authors: | EB Branger CA Sims RH Schmidt SF O'Keefe JA Cornell |
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| Affiliation: | Authors Branger, Sims, Schmidt and O'Keefe are with the Food Science &Human Nutrition Dept., Univ. of Florida, PO Box 110370, Gainesville, FL 32611-0370.;Author Cornell is with the Statistics Dept, Univ. of Florida, PO Box 110339, Gainesville, FL 32611-0339. |
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| Abstract: | Studies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 3°C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 3°C. |
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| Keywords: | sensory cottage cheese whey grapefruit juice lactose hydrolysis |
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