Development of processed gouda cheese for Thai market
1994
Mayurachat Natvaratat
Study of primary formulation of processed cheese by finding the optimize ratio between ripened and non-ripened gouda cheese. The study showed outcomes that the optimize ratio is using 100 percent non-ripened gouda cheese. Also on formulation was found added garlic powder 0.1 percent by weight was lighest acceptable. The processed cheese with garlic contain the standard quality of 27.36 percent fat, 19.46 percent protein, 1.14 percent lactose, 49.75 percent total solid, 22.90 percent solid non-fat, 46.34 percent moisture and pH is 5.83. The storage test of product that packed in polypropylene bag, polyethylene bag and wrapped with aluminium foil stored at 5 deg C, showed the unique result that they could stored not less than 2 months in all levels of packages. The study of consumer test, by sampling 100 consumers to taste the products and reply the questionnaire and evaluate product by scoring, showed the average score of appearance, color, odor, flavor, texture and acceptance were 3.6, 3.53, 3.47, 3.13, 2.91 and 3.24 accordingly. The appearance is the main factor that consumer prefered. The texture should have to improved by increassing the firmness of texture. It was also accepted and about 71 percent of the consumers were willing to purchase the product.
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