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35884

Impact of Type of Filling on the Quality of Cream Cheese

Article

Last updated: 04 Jan 2025

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Tags

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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.                                                          

DOI

10.21608/jfds.2018.35884

Keywords

cream cheese – cold filling – hot filling –cheese properties

Authors

First Name

W.

Last Name

Elkot

MiddleName

F.

Affiliation

Dairy science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan 81528, Egypt .

Email

wael.fathi@agr.aswu.edu.eg

City

-

Orcid

0000-0002-0624-532X

First Name

O.

Last Name

Khalil

MiddleName

S. F.

Affiliation

Dairy science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan 81528, Egypt .

Email

-

City

-

Orcid

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Volume

9

Article Issue

6

Related Issue

5883

Issue Date

2018-06-01

Receive Date

2018-06-14

Publish Date

2018-06-28

Page Start

215

Page End

219

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 9_Issue 6_Pages 215-219.pdf

PDF . 251.3kB

Link

https://jfds.journals.ekb.eg/article_35884.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=35884

Order

6

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Impact of Type of Filling on the Quality of Cream Cheese

Details

Type

Article

Created At

22 Jan 2023