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

REFERENCES

• Breidinger , S.L. and Steffe , J.F. 2001 . Texture map of cream cheese . J. Food Sci. , 66 ( 3 ) : 453 – 456 .
   Google Scholar
• Sanchez , C. and Hardy , J. 1993 . A capillary extrusion method for the characterization of homogenous and microheterogenous foods with a viscous or pasty consistency . Sciences des Alim. , 13 : 611 – 628 .
   Google Scholar
• Sanchez , C. , Beauregard , J.L. , Bride , M. , Buchheim , W. and Hardy , J. 1996 . Rheological and microstructural characterization of double cream cheese . Nahrung-Food , 40 : 108 – 116 .
   Google Scholar
• Konkoly , A.M. , Flores , R.A. and Castell-Perez , M.E. 1999 . Use of a spiral adapter in the characterization of commercial cream cheeses . App. Eng. Agric. , 15 : 539 – 542 .
   Google Scholar
• Campanella , O.H. and Peleg , M. 2002 . Squeezing flow viscometry for nonelastic semiliquid foods – Theory and applications . Crit. Rev. Food Sci. Nutr. , 42 : 241 – 264 .
   PubMed Web of Science ®Google Scholar
• Stading , M. and Bohlin , L. 2004 . Contraction flow for characterization of extensional properties of semi-solid materials . Proceedings of the XIVth International Congress on Rheology . August 22–27 2004 , Seoul , Korea .
   Google Scholar
• van Vliet , T. 2002 . On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids . Food Qual. Pref. , 13 : 227 – 236 .
   Web of Science ®Google Scholar
• Suwonsichon , T. and Peleg , M. 1999 . Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry . J. Sci. Food Agric. , 79 : 911 – 921 .
   Web of Science ®Google Scholar
• Baroni , A.F. , Freitas , I.C. , Cunha , R.L. , Hubinger , M.D. and Menegalli , F.C. 1999 . Rheological behaviour of Brazilian full and low fat cream cheeses (requeijao): shear and extensional viscosities . Braz. J. Food Technol. , 2 : 21 – 29 .
   Google Scholar
• Wendin , K. , Langton , M. , Caous , L. and Hall , C. 2000 . Dynamic analyses of sensory and microstructural properties of cream cheese . Food Chem. , 71 : 363 – 378 .
   Web of Science ®Google Scholar
• Kealy , T. 2006 . Application of liquid and solid rheological technologies to the textural characterisation of semi-solid foods . Food Res. Int. , 39 : 265 – 276 .
   Web of Science ®Google Scholar
• Richardson-Harman , N.J. , Stevens , R. , Walker , S. , Gamble , J. , Miller , M. , Wong , M. and McPherson , A. 2000 . Mapping consumer perceptions of creaminess and liking for liquid dairy products . Food Qual. Pref. , 11 : 239 – 246 .
   Google Scholar
• Elmore , J.R. , Heymann , H. , Johnson , J. and Hewett , J.E. 1999 . Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid . Food Qual. Pref. , 10 : 465 – 475 .
   Web of Science ®Google Scholar
• Folkenberg , D.M. and Martens , M. 2003 . Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes . Milchwiss. , 58 : 154 – 157 .
   Google Scholar
• Ward , C.D.W. , Koeferli , C.S. , Schwegler , P.P. , Schaeppi , D. and Plemmons , L.E. 1999 . European strawberry yogurt market analysis with a case study on acceptance drivers for children in Spain using principal component analysis and partial least squares regression . Food Qual. Pref. , 10 : 387 – 400 .
   Web of Science ®Google Scholar
• Lähteenmäki , L. and Tuorila , H. 1994 . Liking for ice cream measured with three procedures: side-by-side, after consumption and single samples . J. Sensory Stud. , 4 : 455 – 465 .
   Google Scholar
• ISO-8586–1 . 1988 . Sensory Analysis – Methodology – General Guidance for the Selection, Training and Monitoring of Assessors , Geneva , , Switzerland : International Organization for Standardization .
   Google Scholar
• ISO-8589 . 1993 . Sensory Analysis – General Guidance for the Design of Test Rooms , Geneva , , Switzerland : International Organization for Standardization .
   Google Scholar
• Prinz , J.F. , de Wijk , R.A. and Huntjens , L. 2007 . Load dependency of the coefficient of friction of oral mucosa . Food Hydrocoll. , 21 : 402 – 408 .
   Web of Science ®Google Scholar
• Martens , H. and Martens , M. 2001 . Multivariate Analysis of Quality. An Introduction , Chichester : John Wiley .
   Google Scholar
• Meullenet , J.F.C. , Sitakalin , C. and Marks , B.P. 1999 . Prediction of rice texture by Spectral Stress Strain Analysis: A novel technique for treating instrumental extrusion data used for predicting sensory texture profiles . J. Texture Stud. , 30 : 435 – 450 .
   Google Scholar
• Brockhoff , P.B. 2001 . Sensory profile average data: combining mixed model ANOVA with measurement error methodology . Food Qual. Pref. , 12 : 413 – 426 .
   Google Scholar
• Janhoj , T. , Petersen , C.B. , Frøst , M.B. and Ipsen , R. 2006 . Sensory and rheological characterization of low-fat stirred yoghurt . J. Texture Stud. , 37 : 276 – 299 .
   Web of Science ®Google Scholar
• Weisberg , S. 2005 . Applied Linear Regression , New York : John Wiley .
   Google Scholar
• Johansen , S.M.B. , Laugesen , J. , Janhoj , T. , Ipsen , R. and Frost , M.B. 2008 . Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images . Food Qual. Pref. , 19 : 232 – 246 .
   Web of Science ®Google Scholar
• Rasmussen , M.A. , Janhoj , T. and Ipsen , R. 2007 . Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt . Milchwiss. , 62 : 54 – 58 .
   Google Scholar
• Almena-Aliste , M. and Kindstedt , P.S. 2005 . Effect of increasing pH on texture of full and reduced-fat cream cheese . Aus. J. Dairy Technol. , 60 : 225 – 230 .
   Google Scholar