Impact of Type of Filling on the Quality of Cream Cheese | ||||
Journal of Food and Dairy Sciences | ||||
Article 6, Volume 9, Issue 6, June 2018, Page 215-219 PDF (245.44 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2018.35884 | ||||
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Authors | ||||
W. F. Elkot ![]() ![]() | ||||
Dairy science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan 81528, Egypt . | ||||
Abstract | ||||
The effect of cold and hot filling on the chemical, microbiological and organoleptic properties of cream cheese was studied. Cheese was made from standardized buffalo's milk (5-12% milk fat). Results showed that the hot filling extended the shelf life of cream cheese up 6 weeks, while cold-pack cheese suffered from quick spoilage. Hot filling also improved the sensory properties and overall acceptability of single and double cream cheese. | ||||
Keywords | ||||
cream cheese – cold filling – hot filling –cheese properties | ||||
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