Title : ( The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses )
Authors: , Mohammad B Habibi Najafi ,
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Abstract
The influence of enzyme-modified cheese (EMC) and fat content on sensory and texture properties of cream cheese was investigated. Enzyme-modified cheese and fat content were set at three levels each, and organoleptic and texture properties for all experimental cheeses were then determined. Data were analysed using response surface methodology. Both design parameters had significant influence on sensory and texture properties. The EMC did not alter hardness significantly, whereas the higher fat formula had the higher hardness. The results indicated that the optimum level of EMC was less than 1% for high fat cream cheeses and at least 5% for low-fat cream cheeses.
Keywords
, Cream cheese, Enzyme-modified cheese, Fat, Taste panel, Texture analysis, Central composite design.
@article{paperid:1019517,
author = {, and Habibi Najafi, Mohammad B},
title = {The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses},
journal = {International Journal of Dairy Technology},
year = {2011},
volume = {64},
number = {1},
month = {February},
issn = {1364-727X},
pages = {92--98},
numpages = {6},
keywords = {Cream cheese; Enzyme-modified cheese; Fat; Taste panel; Texture analysis; Central composite
design.},
}
%0 Journal Article
%T The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses
%A ,
%A Habibi Najafi, Mohammad B
%J International Journal of Dairy Technology
%@ 1364-727X
%D 2011
