Evaluations of Textural Characteristics Produced in Cottage Cheese Creamed with Selected Dressings

Abstract A trained sensory panel characterized textural differences in cottage cheese prepared with cream dressings which varied in fat content, type and concentration of stabilizer. Using magnitude estimation scaling, the ten-member panel assessed characteristics of gloss, wetness, thinness, slipperiness, cohesiveness, and mealiness. Objective measurements were made of consistency, gloss and amount of free cream. Fat content of cream dressings had the greatest influence upon the textural characteristics of cottage cheese, the type and concentration of stabilizer in the dressings having a lesser influence. From the analysis of both sensory and objective data, it appeared that the trained panel was more sensitive in detecting differences in the textural characteristics of the cottage cheese than were the instrumental methods.