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Developing a low-fat cream cheese substitute.

Elaboración de queso crema imitado: queso de bajo contenido graso.

Author(s) : ORTEGA O., CABRERA M. C., REAL del SOL E. M., et al.

Type of article: Article

Summary

In this study a formulation was developed for producing a substitute cream cheese with low fatty content prepared from soy isolate, cheese whey and vegetable fat, using the packing technology under cold conditions. The sensorial evaluation of the imitated cheese was excellent. The principal physico-chemical, rheological and microbiological indicators of the imitation cheese were evaluated, as well as its shelf life at 4 ± 2 °C.

Details

  • Original title: Elaboración de queso crema imitado: queso de bajo contenido graso.
  • Record ID : 2003-2445
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 340
  • Publication date: 2003/01
  • Document available for consultation in the library of the IIR headquarters only.

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