Composition and sensory characteristics of a low-fat and low-salt soft cheese with yoghurt starter
2001
Polo, L.F. | Davide, C.L.
With the rising demand for non-fat or low-fat foods, a non-fat and low-fat cheese were developed from dairy blend; 50/10 cow's milk and reconstituted skimmilk (RSM) and RSM with the addition of yogurt starter bacteria and low levels of salt (2.0%, 1.5%, 1.0%) to the cheese milk. It wasted for gross composition and sensory quality against a high fat cheese made from pure cow's milk added with same levels of yogurt starter bacteria and salt added to the cheese milk. Apart from the differences in fat content, composition did not vary much except with their salt content which decreased when salt addition to the cheese milk was lowered. The percent yield also varied, it was always higher on the non-fat cheese followed by the low fat cheese. The high fat cheese gave the lowest yield. With regard to the sensory evaluation of the cheeses, the non-fat cheese whether high or low in salt are considered to be too firm and rubbery, lacking in flavor and flat tasting. The low fat cheese, on the other hand has just the right color and mouth fed with a slight milk powder flavor but not so creamy. It also has a slightly firmer body than those made from whole cow's milk. As to be expected, the high fat cheese was judged as the best cheese considering it's very good body and firmness, smooth and close texture with excellent mouth feel
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños