Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type

The influence of acetic, citric, or lactic acids on textural properties and sensory attributes of Queso Blanco-type cheese during refrigerated storage (7 wk at 5°C) was evaluated. Hardness, fracturability, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that mad...

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Bibliographic Details
Published in:Journal of dairy science 1995-08, Vol.78 (8), p.1649-1656
Main Authors: Farkye, Nana Y., Bhanu Prasad, B., Rossi, R., Noyes, O.R.
Format: Article
Language:English
Subjects:
acid
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Queso Blanco
sensory
texture
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Summary:The influence of acetic, citric, or lactic acids on textural properties and sensory attributes of Queso Blanco-type cheese during refrigerated storage (7 wk at 5°C) 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 consumer 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.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(95)76789-3