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Article: Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Nov 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4°C. Storage modulus (G'), loss modulus (G"), tanδ, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated. Results indicate that statistically significant differences in G', G", and tanδ values and in the sensorial scores exist between the control sample and the spreadable cheese samples with chitosan. In particular, chitosan improved the rheological and ...
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