Evaluation of the sensory life at cheese double cream with two fat levels
Milk fat contributes to dairy products, special features in appearance, flavor, texture and stability. “Doble crema” cheese was elaborated with two levels of fat from milk standardized at 0,9 and 5.,% w/v fat, to obtain semifatty and high fat cheese respectively; lots of cheese were produced every fifteen days, to obtain 7 experimental times. The results of sensory tests were analyzed with the program S-PLUSstatistical survival applied to the sensory shelf life of food. It was determined that the sensory shelf life of “doble crema” cheese, with two levels of fat, stored at 4 °C and vacuum-packed, is about 60 days. The level of fat did not influence the sensory life, but affected favorably sensory changes during storage of “doble crema“ cheese, imparting pleasing flavor, aroma and texture, as well as the cheese yield.
| Main Authors: | , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Bogotá - Facultad de Medicina Veterinaria y de Zootecnia
2008
|
| Online Access: | https://revistas.unal.edu.co/index.php/remevez/article/view/10435 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|