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- W2040882863 abstract "ABSTRACT: The effect of fat reduction on sensory texture and physical properties of commercially available natural and processed cheeses was investigated. The texture of 5 cheeses in full- and reduced-fat versions was characterized by modified descriptive analysis and torsional fracture methods. Reduced-fat cheeses were perceived to be more waxy, fracturable, chewy, hard, and springy and less sticky, cohesive, meltable, and smooth than full-fat cheese. Full-fat cheese had lower fracture stress values than the equivalent reduced-fat products. Fracture strain values did not distinguish cheeses based on fat content. These results demonstrate general textural differences between the full-fat and reduced fat versions of select cheeses." @default.
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- W2040882863 date "2002-03-01" @default.
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- W2040882863 title "The Texture of Commercial Full-Fat and Reduced-Fat Cheese" @default.
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- W2040882863 doi "https://doi.org/10.1111/j.1365-2621.2002.tb10682.x" @default.
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