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Producing an imitation cream cheese. 2. Cheese with medium fat content.

Elaboración de queso crema imitado. 2. Queso de contenido graso medio.

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

Type of article: Article

Summary

A formulation was developed for producing a substitute cream cheese with half fat content (20% 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 imitated cheese and their shelf life at 4 ± 2 °C were evaluated.

Details

  • Original title: Elaboración de queso crema imitado. 2. Queso de contenido graso medio.
  • Record ID : 2003-0309
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 39 - n. 333
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

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