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Sensory Evaluation of an All-Dairy Formulated Cream-Type Cheese Produced by a New Method^1,2,

Food Research Institute, Agriculture Canada, Research Branch, Ottawa, Ontario, K1AOC6

Gail Butler

Engineering and Statistical Research Institute, Research Branch, Agriculture Canada, Ottawa, Ontario, K1A OC6

ABSTRACT

An all-dairy formulated cream-type cheese was prepared by blending one of three protein bases with high-fat sour cream (58% milk fat) standardized with cultured buttermilk, pasteurized, homogenized, and hot-packed. The protein bases consisted of two types of Ricotta (43 or 60% of total protein as whey protein) and Queso Blanco cheese (13% of total protein as whey protein).

When subjected to sensory evaluation, no differences were found between the three experimental treatments and one commercial product for firmness, rate of dissipation, and smoothness. The high whey protein Ricotta product was saltier and creamier in flavor than the commercial product. All experimental treatments were lower in acid flavor than the commercial product with the latter being criticized as too acidic.

Cream-type cheese prepared by this method shows no evidence of syneresis and had a shelf-life of at least 2 mo if properly packaged.

¹ Food Research Institute Contribution No. 622.

² Engineering and Statistical Research Institute Contribution No. 622.

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