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Sensory And Textural Properties Of Queso Blanco-Type Cheese Influenced By Acid Type

Nana Y. Farkye, Basvoju A. Bhanu Prasad, Raffaella Rossi, O. R. Noyes
Published 1995 · Chemistry
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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.



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