The effect of cold and hot filling on the chemical, microbiological and organoleptic properties of cream cheese was studied. Cheese was made from standardized buffalo's milk (5-12% milk fat). Results showed that the hot filling extended the shelf life of cream cheese up 6 weeks, while cold-pack cheese suffered from quick spoilage. Hot filling also improved the sensory properties and overall acceptability of single and double cream cheese.
Elkot, W., & Khalil, O. (2018). Impact of Type of Filling on the Quality of Cream Cheese. Journal of Food and Dairy Sciences, 9(6), 215-219. doi: 10.21608/jfds.2018.35884
MLA
W. F. Elkot; O. S. F. Khalil. "Impact of Type of Filling on the Quality of Cream Cheese", Journal of Food and Dairy Sciences, 9, 6, 2018, 215-219. doi: 10.21608/jfds.2018.35884
HARVARD
Elkot, W., Khalil, O. (2018). 'Impact of Type of Filling on the Quality of Cream Cheese', Journal of Food and Dairy Sciences, 9(6), pp. 215-219. doi: 10.21608/jfds.2018.35884
VANCOUVER
Elkot, W., Khalil, O. Impact of Type of Filling on the Quality of Cream Cheese. Journal of Food and Dairy Sciences, 2018; 9(6): 215-219. doi: 10.21608/jfds.2018.35884
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