Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese

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Resum

A reduced-fat fresh cow's milk cheese with inulin (3%) was compared with both full-fat and reduced-fat cheeses without the prebiotic. The pH and microbiological quality of cheeses were not affected by the presence of inulin. Cheeses produced with inulin were less hard, springy, cohesive and chewy than reduced-fat cheeses, and more similar to cheeses made from whole milk. Cheeses produced with inulin had the lowest lightness and the highest yellowness values, although these colour differences were not detected by the panellists. The sensory panel described the reduced-fat cheese with inulin as more acceptable than its counterpart without inulin. © 2013 Society of Dairy Technology.
Idioma originalEnglish
Pàgines (de-a)478-483
RevistaInternational Journal of Dairy Technology
Volum66
DOIs
Estat de la publicacióPublicada - 1 de nov. 2013

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