Abstract
The firmness of 2% milk fat creamed cottage cheese was evaluated by sensory and instrumental analyses. Forty-one adult consumers evaluated the texture and overall acceptability of four cottage cheeses on a 9-point hedonic scale. They found no significant difference (p>0.05) among three of the samples in either texture or overall acceptability, while one sample was rated lower than the others. Instrumental measurement indicated a significant difference (p≤0.05) in curd firmness among the samples. A ten-member laboratory panel evaluated the degree of firmness of four cottage cheese samples using a 15cm line scale anchored from “soft” to “firm”. The panel was able to perceive a difference in firmness between samples corresponding to a 10% change in the instrumental reading. Results suggest that 2% milk fat creamed cottage cheese with a firmness between 25 and 35g/cm wire would find consumer acceptability.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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