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Cherries in Spreads and Cottage Cheese Sauce¹

Department of Food Science, Michigan State University, East Lansing 48823

ABSTRACT

Cherry products were used with dairy products to prepare a flavored dairy spread. Eighty-six per cent of the adult consumer panel members liked a cherry-dairy spread prepared according to the formula: cultured, fortified cream with 45% fat, 42.7 lb; cherry concentrate with 0.5% carboxymethylcellulose, 25.0; sugar, 15.0; butter, 15.0; cherry isolate, 2.0; imitation sweet cherry, 0.3; and a small amount of red coloring. A similar spread was made by replacing the cultured cream with butter.

A cherry sauce was developed for utilization as a topping on creamed Cottage cheese. Carboxymethylcellulose proved satisfactory for control of the viscosity. Ninety per cent of the panel members liked the combination of the cherry sauce on the creamed Cottage cheese.

¹ Michigan Agricultural Experiment Station Journal Article no. 4852.