Table 5. The sensory scores of white-brined cheese emulsions.
Samples | MWP based on DM (%) | Flowability | Glossiness | Mouth coating | Color |
---|---|---|---|---|---|
FF 25 | - | 5 | 7 | 4 | 3 |
RF 25 | - | 1 | 5 | 7 | 4 |
5 | 3 | 5 | 6 | 4 | |
10 | 3 | 6 | 5 | 4 | |
15 | 4 | 6 | 4 | 4 | |
20 | 4 | 7 | 4 | 4 | |
RF 20 | - | 3 | 5 | 5 | 4 |
5 | 3 | 6 | 5 | 4 | |
10 | 4 | 6 | 4 | 4 | |
15 | 5 | 7 | 3 | 4 | |
20 | 5 | 7 | 3 | 4 |
MWP, microparticulated whey protein; FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM.