Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

  • Jeon, Seon-Suk (Department of Food Science and Technology, Sejong University) ;
  • Ganesan, Palanivel (Department of Food Science and Technology, Sejong University) ;
  • Lee, Youn-Sun (Department of Food Science and Technology, Sejong University) ;
  • Yoo, Sang-Hun (Department of Oriental Cuisine & Culinary Arts, Youngsan University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • Received : 2011.08.04
  • Accepted : 2012.01.25
  • Published : 2012.02.29
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Abstract

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

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References

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