Dynamic analyses of sensory and microstructural properties of cream cheese

Flavour and texture in cream cheese depend on the microstructure. The objec tive of this work was to study the influence of fat content, salt content a nd homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a ful l-factorial design, whereby the fat content was set at three levels, the sa lt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descript ive profiling and time intensity (T1) evaluation, and by using a confocal l aser scanning microscope, CLSM, whereby the microstructure of the cheeses w as analysed. All the design parameters had a significant influence on the f lavour and texture, although fat had the largest effect. Interaction effect s between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream c heese with lower fat content and with sensory attributes similar to the att ributes in cream cheese with high fat content, by modification of productio n parameters. (C) 2000 Elsevier Science Ltd. All rights reserved.