SENSORY EVALUATION OF REDUCED FAT CHEESES

The objectives of this research were to compare the effects of seven m ake-procedures on the sensory quality of reduced fat Monterey Jack-typ e cheeses. Modifications (decreased cook temperature, decreased ripe t ime, decreased starter, homogenization, added milk-solids-not-fat, add ed flavor cultures, and washed curd) were incorporated into standard m ake-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Tw o controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluati on. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the h ighest flavor and acceptance scores from a consumer panel (n = 125). W ashed curd was an effective modification for optimum sensory quality o f RF cheeses.