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.
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Universidad Nacional de Colombia - Sede Bogotá - Facultad de Medicina Veterinaria y de Zootecnia
2008
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oai:www.revistas.unal.edu.co:article-104352015-11-26T21:38:06Z Evaluation of the sensory life at cheese double cream with two fat levels EVALUACIÓN DE LA VIDA ÚTIL SENSORIAL DEL QUESO DOBLE CREMA CON DOS NIVELES DE GRASA Novoa Castro, Carlos Fernando López Ortiz, Norma Constanza milk cheese double cream high fat low fat sensory life. leche queso doble crema rico en grasa bajo en grasa vida útil sensorial 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. La grasa láctea aporta, a sus derivados, características especiales en la apariencia, aroma, sabor, textura y estabilidad. Se elaboró queso doble crema con dos niveles de grasa a partir de leche estandarizada en 0,9 y 5,1% p/v de grasa para obtener quesos semigraso y rico en grasa, respectivamente. Los lotes de queso se elaboraron cada quince días para obtener 7 tiempos experimentales. Los resultados de las pruebas sensoriales se analizaron con el programa S-PLUSde estadística de supervivencia aplicada a la vida útil sensorial de alimentos. Se determinó que el tiempo de vida útil sensorial del queso doble crema, en los dos niveles de grasa, almacenado a 4 °C y empacado al vacío, está alrededor de 60 días. El nivel de grasa, aunque no influyó en la vida útil sensorial, sí afectó favorablemente los cambios sensoriales durante el almacenamiento del queso doble crema, contribuyendo al aporte de sabor, aroma y textura agradable, lo mismo que al rendimiento quesero. Universidad Nacional de Colombia - Sede Bogotá - Facultad de Medicina Veterinaria y de Zootecnia 2008-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unal.edu.co/index.php/remevez/article/view/10435 Revista de la Facultad de Medicina Veterinaria y de Zootecnia; Vol. 55 No. 2 (2008); 91 - 99 Revista de la Facultad de Medicina Veterinaria y de Zootecnia; Vol. 55 Núm. 2 (2008); 91 - 99 Revista de la Facultad de Medicina Veterinaria y de Zootecnia; v. 55 n. 2 (2008); 91 - 99 2357-3813 0120-2952 spa https://revistas.unal.edu.co/index.php/remevez/article/view/10435/14244 |
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| language |
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| author |
Novoa Castro, Carlos Fernando López Ortiz, Norma Constanza |
| spellingShingle |
Novoa Castro, Carlos Fernando López Ortiz, Norma Constanza Evaluation of the sensory life at cheese double cream with two fat levels |
| author_facet |
Novoa Castro, Carlos Fernando López Ortiz, Norma Constanza |
| author_sort |
Novoa Castro, Carlos Fernando |
| title |
Evaluation of the sensory life at cheese double cream with two fat levels |
| title_short |
Evaluation of the sensory life at cheese double cream with two fat levels |
| title_full |
Evaluation of the sensory life at cheese double cream with two fat levels |
| title_fullStr |
Evaluation of the sensory life at cheese double cream with two fat levels |
| title_full_unstemmed |
Evaluation of the sensory life at cheese double cream with two fat levels |
| title_sort |
evaluation of the sensory life at cheese double cream with two fat levels |
| description |
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. |
| publisher |
Universidad Nacional de Colombia - Sede Bogotá - Facultad de Medicina Veterinaria y de Zootecnia |
| publishDate |
2008 |
| url |
https://revistas.unal.edu.co/index.php/remevez/article/view/10435 |
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