Eureka! Institutional Repository

The impact effect of way protein (0% to 3%), different percentage of starter culture (4% to 6%), different incubation temperature (18oC to 22oC), different division temperature (20oC to 45oC), the addition or absence of milk cream (0% to 10%) and the different straining temperature (8oC to 14oC) on the sensory properties of cream cheese products with kefir culture were investigated. Seventeen (17) different treatments/samples of kefir-cultured cream cheese products were derived using the DSD Design, each one prepared with different combinations of the above factors. For the preparation of the kefir-cultured cream cheese types commercial lyophilized culture and pasteurized full fat (3.5%) cow milk were used. As far as the sensory evaluation is concerned, the intensity of color, aroma, spread ability, acidity, consistency, unctuousness, creaminess (objective characteristics), as well as the overall acceptability of the samples were evaluated. According to the results, the incubation temperature of 22oC combined with the addition of 3% whey proteins caused an increase in the spread ability of the cheese, while the incubation temperature of 20oC combined with the absence of whey proteins, at a division temperature of 20oC and with the addition of 10% cream had as a result increase in creaminess. The incubation temperature of 18oC combined with the addition of 10% milk cream caused an increase in the objective sensation of unctuousness. Panelists preferred the samples with 1.5% whey proteins, 5% starter culture, incubation temperature 20oC, division temperature 32.5oC, addition of 5% cream and straining temperature 11oC.