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Original Articles

Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese

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Pages 211-227 | Received 05 Jan 2007, Accepted 06 Jun 2008, Published online: 08 Jul 2010
 

Abstract

This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86), steady shear viscometry (r = 0.83, excluding non-fat samples), and contraction flow viscometry (r = 0.80). However, taking into account the measurement uncertainty, similar maximal correlations were found for contraction flow and squeezing flow. Creaminess was found to be governed largely by oral graininess (r = −0.98), and was best predicted instrumentally by friction measurements (r = 0.90).

ACKNOWLEDGMENTS

This work was supported financially by the The Danish Research Council for Technology and Production Sciences (Author M.B. Frøst) and the Danish Dairy Research Foundation – Danish Dairy Board (Authors C.M. Andersen, N. Viereck and T. Janhoj). Thanks are due to Arla Foods Innovation, Brabrand, Denmark, for manufacturing cream cheese samples used in this study.

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