Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 191 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.008

Food and Fermentation Industries

Effects of Different Kinds and Contents of Fats on Prepared Spreadable Cheese

  • Gao Hong-yan ,
  • Liu Zhen-min ,
  • Mo Bei-hong ,
  • Xiao Yang ,
  • Chen Shuai
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Online published: 2010-05-25

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Abstract

In this paper,we studied the effect of milk fat and different kinds of vegetable oils on texture of prepared spreadable cheese,and also evaluated sensory perception of the prepared products.The results showed that the products were better when water content was 65% and ratio of fat and protein was 2.4.Cocoa butter played the similar role as milk fat.It is found that products made with palm kernel oil and milk fat allow the smoothest spread.

Key words： fat; processed cheese; spread ability

Cite this article

Gao Hong-yan , Liu Zhen-min , Mo Bei-hong , Xiao Yang , Chen Shuai . Effects of Different Kinds and Contents of Fats on Prepared Spreadable Cheese[J]. Food and Fermentation Industries, 2010 , 36(05) : 191 -194 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.008

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