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Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder
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 Title & Authors
Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder
Jeon, Seon-Suk; Ganesan, Palanivel; Lee, Youn-Sun; Yoo, Sang-Hun; Kwak, Hae-Soo;
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 Abstract
This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at for 4 wk. The cholesterol reduction by crosslinked -CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.
 Keywords
Cream cheese;whole milk powder;texture;sensory;
 Language
English
 Cited by
1.
Mixing sweet cream buttermilk with whole milk to produce cream cheese, Irish Journal of Agricultural and Food Research, 2015, 54, 2  crossref(new windwow)
2.
Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening, Journal of Dairy Science, 2013, 96, 4, 1972  crossref(new windwow)
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