Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents
✍ Scribed by Mark A. Fenelon; Timothy P. Guinee; Conor Delahunty; Jane Murray; Fidelma Crowe
- Publisher
- Elsevier Science
- Year
- 2000
- Tongue
- English
- Weight
- 300 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0889-1575
No coin nor oath required. For personal study only.
✦ Synopsis
The objective of the study was to compare retail samples of Cheddar cheeses of varying fat content for composition, proteolysis and sensory characteristics. The cheeses were arbitrarily categorized into three groups based on fat content, namely full-fat (30}36% w/w), reduced-fat (19.5}24% w/w) and half-fat (13}18% w/w). There was large intra-fat category variation for composition and degree of proteolysis. Fat level signi"cantly in#uenced composition but did not signi"cantly in#uence the mean levels of primary or secondary proteolysis. The descriptive attributes &&creamy'', &&buttery'' distinguished full-fat cheeses from both reduced-fat and half-fat cheeses.