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- W2153753624 abstract "Studies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 3°C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 3°C." @default.
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- W2153753624 date "1999-01-01" @default.
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- W2153753624 title "Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing" @default.
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- W2153753624 doi "https://doi.org/10.1111/j.1365-2621.1999.tb09887.x" @default.
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