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 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
W. F. Elkot   ; O. S. F. Khalil
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| 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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