Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses
Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that c...
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| Veröffentlicht in: | Journal of food science 1994-03, Vol.59 (2), p.326-327 |
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| container_title | Journal of food science |
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| creator | Drake, M.A Boutte, T.T Luedecke, L.O Swanson, B.G |
| description | Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that cheeses containing SPE were significantly different from the control cheese. Colorimetric measurements of the total difference (deltaE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r = 0.90). Firmness of the cheeses did not differ (p 0.05). Cheddar-type cheeses made with milk-fat SPE substituted for milkfat may have potential marketability |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb06959.x |
| format | Article |
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Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that cheeses containing SPE were significantly different from the control cheese. Colorimetric measurements of the total difference (deltaE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r = 0.90). Firmness of the cheeses did not differ (p 0.05). Cheddar-type cheeses made with milk-fat SPE substituted for milkfat may have potential marketability</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb06959.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ARTIFICIALES ; Biological and medical sciences ; cheddar cheese ; Cheese ; DESARROLLO DE UN PRODUCTO ; DEVELOPPEMENT DE PRODUIT ; ESTER ; ESTERES ; Food industries ; Food science ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; GRASA DE LA LECHE ; LIPIDE ; LIPIDOS ; low fat ; MATIERE GRASSE DU LAIT ; Milk ; Milk and cheese industries. Ice creams ; milkfat ; Polyesters ; QUESO ; SACCHAROSE ; SUCCEDANE D'ALIMENT POUR HOMME ; SUCROSA ; sucrose</subject><ispartof>Journal of food science, 1994-03, Vol.59 (2), p.326-327</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 1994</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4326-16964b70fb38ed2c103134587b26446c6a5814ae522ec24f2c37aec3dd9ab5243</citedby><cites>FETCH-LOGICAL-c4326-16964b70fb38ed2c103134587b26446c6a5814ae522ec24f2c37aec3dd9ab5243</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1994.tb06959.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1994.tb06959.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4194368$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Drake, M.A</creatorcontrib><creatorcontrib>Boutte, T.T</creatorcontrib><creatorcontrib>Luedecke, L.O</creatorcontrib><creatorcontrib>Swanson, B.G</creatorcontrib><title>Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses</title><title>Journal of food science</title><description>Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that cheeses containing SPE were significantly different from the control cheese. Colorimetric measurements of the total difference (deltaE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r = 0.90). Firmness of the cheeses did not differ (p 0.05). Cheddar-type cheeses made with milk-fat SPE substituted for milkfat may have potential marketability</description><subject>ALIMENTOS ARTIFICIALES</subject><subject>Biological and medical sciences</subject><subject>cheddar cheese</subject><subject>Cheese</subject><subject>DESARROLLO DE UN PRODUCTO</subject><subject>DEVELOPPEMENT DE PRODUIT</subject><subject>ESTER</subject><subject>ESTERES</subject><subject>Food industries</subject><subject>Food science</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. 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Ice creams</subject><subject>milkfat</subject><subject>Polyesters</subject><subject>QUESO</subject><subject>SACCHAROSE</subject><subject>SUCCEDANE D'ALIMENT POUR HOMME</subject><subject>SUCROSA</subject><subject>sucrose</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNqVkEtP6zAQhS0EEuXxB1hF6G4TPH4lZnOFuFBAvCRALEeO40BKaHrtVLT_Hkep2DMba-Qz58x8hBwDzSDWySwDrmTKFIMMtBZZX1Klpc5WW2QCuaQpLwRskwmljKUAIt8leyHM6NBzNSEXd037UZs-CUvru-CSRdeuXeidD4kJyfhThr7pl70LSTNP7LurKuPTfr1wQ-OCCwdkpzZtcIebd5-8XF48n1-ltw_T6_Oz29QKzlQKSitR5rQueeEqZoFy4EIWecmUEMoqIwsQxknGnGWiZpbnxlleVdqUkgm-T45H34Xv_i_jmjjrln4eIxG0EMBA6Cg6HUXDQcG7Ghe--TR-jUBxoIYzHKjhQA0Harihhqs4_GeTYII1be3N3Dbhx0HEGK6KKPs7yr6a1q1_EYA3l_-eIovokI4OTYS9-nEw_gNVznOJr_dTLJS4mz4_MhyuOhr1tenQvPm41MuTlpRz0Pwbwy2YGg</recordid><startdate>199403</startdate><enddate>199403</enddate><creator>Drake, M.A</creator><creator>Boutte, T.T</creator><creator>Luedecke, L.O</creator><creator>Swanson, B.G</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199403</creationdate><title>Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses</title><author>Drake, M.A ; Boutte, T.T ; Luedecke, L.O ; Swanson, B.G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4326-16964b70fb38ed2c103134587b26446c6a5814ae522ec24f2c37aec3dd9ab5243</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>ALIMENTOS ARTIFICIALES</topic><topic>Biological and medical sciences</topic><topic>cheddar cheese</topic><topic>Cheese</topic><topic>DESARROLLO DE UN PRODUCTO</topic><topic>DEVELOPPEMENT DE PRODUIT</topic><topic>ESTER</topic><topic>ESTERES</topic><topic>Food industries</topic><topic>Food science</topic><topic>FROMAGE</topic><topic>Fundamental and applied biological sciences. 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Ice creams</topic><topic>milkfat</topic><topic>Polyesters</topic><topic>QUESO</topic><topic>SACCHAROSE</topic><topic>SUCCEDANE D'ALIMENT POUR HOMME</topic><topic>SUCROSA</topic><topic>sucrose</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Drake, M.A</creatorcontrib><creatorcontrib>Boutte, T.T</creatorcontrib><creatorcontrib>Luedecke, L.O</creatorcontrib><creatorcontrib>Swanson, B.G</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Drake, M.A</au><au>Boutte, T.T</au><au>Luedecke, L.O</au><au>Swanson, B.G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses</atitle><jtitle>Journal of food science</jtitle><date>1994-03</date><risdate>1994</risdate><volume>59</volume><issue>2</issue><spage>326</spage><epage>327</epage><pages>326-327</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of milkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w), respectively. A screened sensory panel (n = 22) determined that cheeses containing SPE were significantly different from the control cheese. Colorimetric measurements of the total difference (deltaE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r = 0.90). Firmness of the cheeses did not differ (p 0.05). Cheddar-type cheeses made with milk-fat SPE substituted for milkfat may have potential marketability</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1994.tb06959.x</doi><tpages>2</tpages></addata></record> |
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| ispartof | Journal of food science, 1994-03, Vol.59 (2), p.326-327 |
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| subjects | ALIMENTOS ARTIFICIALES Biological and medical sciences cheddar cheese Cheese DESARROLLO DE UN PRODUCTO DEVELOPPEMENT DE PRODUIT ESTER ESTERES Food industries Food science FROMAGE Fundamental and applied biological sciences. Psychology GRASA DE LA LECHE LIPIDE LIPIDOS low fat MATIERE GRASSE DU LAIT Milk Milk and cheese industries. Ice creams milkfat Polyesters QUESO SACCHAROSE SUCCEDANE D'ALIMENT POUR HOMME SUCROSA sucrose |
| title | Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses |
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