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Sensory Evaluation of Reduced Fat Cheeses

โœ Scribed by M.A. DRAKE; W. HERFETT; T.D. BOYLSTON; B.G. SWANSON

Book ID
108820733
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
608 KB
Volume
60
Category
Article
ISSN
0022-1147

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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 h