Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type
N.Y. Farkye, B. Bhanu Prasad, Rochele Cassanta Rossi, O. R. Noyes
Journal of Dairy Science
Abstract
The influence of acetic, citric, or lactic acids on textural properties and sensory attributes of Queso Blanco-type cheese during refrigerated storage (l wk at SoC) was evaluated. Hardness, fracturability, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that made with lactic acid. Springiness or cohesiveness of cheese was not dependent on acid type. All of the textural parameters except cohesiveness increased with age of cheese. The cheeses were evaluated at 3 or 7 wk respectively, by 63 or 40 consume; panelists. About 60 or 80% of the panelists awarded cheese scores of 6 to 9 (on a nine-point scale) for 3-or 7-wk-old cheeses, respectively. Chi-square tests for preferences of tasters showed no significant differences between acid types for 3-wk-old cheeses, but 7-wk-old cheeses made with acetic or citric acid were preferred over those made with lactic acid.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Queso Blanco-type cheese has lowest hardness, fracturability, chewiness, and gumminess
“Hardness, fracturability, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that made with lactic acid.”
Queso Blanco-type cheese increases textural parameters except cohesiveness
“All of the textural parameters except cohesiveness increased with age of cheese.”
Queso Blanco-type cheese has highest hardness, fracturability, chewiness, and gumminess
“Hardness, fracturability, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that made with lactic acid.”