European Journal of Experimental Biology · 2013 · 15 citations · 0 references
AgricultureDairy ScienceFood ScienceCheese ScienceFood AnalysisFood ChemistryCheese ChemistryCheese CompositionCheese Quality EvaluationCheese TextureCheese PhysicochemicalCheese Protein ContentCheese Salt ContentChemical Composition Of CheeseConsumer AcceptabilityCream CheeseOrganoleptic ProfileSensory Evaluation Of Cheese
In this study, it was aimed to measure the physic- chemical and sensorial properties of different cheese include white, cream, cumin and mozzarella cheese that were obtained from local store. The pH, acidity, ash, calcium and phosphorus content of the samples were similar. White cheese has showed the highest protein and salt content and cream cheese has the highest fat content and organoleptic properties score, cumin cheese showed the lowest consumer acceptability.