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Producing an imitation cream cheese. 1. Cheese with a high lipid content.

Elaboración de queso crema imitado. 1. Queso de alto contenido graso.

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

Type of article: Article

Summary

In this paper, a formulation was developed to produce a substitute cream cheese with a high fat content (33% fat) prepared from soy isolate, cheese whey and vegetable fat, using low-temperature packing technology. The sensorial evaluation of the imitation cheese was excellent. The principal physicochemical, rheological and microbiological indicators of the imitation cheese and the shelf life at 4 plus or minus 2 °C were evaluated.

Details

  • Original title: Elaboración de queso crema imitado. 1. Queso de alto contenido graso.
  • Record ID : 2003-0302
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 39 - n. 331
  • Publication date: 2002/04
  • Document available for consultation in the library of the IIR headquarters only.

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