Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Coggins, Patti C.

Committee Member

Williams, J. Byron

Committee Member

Martin. J. Mike

Date of Degree

1-1-2008

Document Type

Graduate Thesis - Open Access

Major

Food Science

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

The objectives of this research were to compare different types of cocoa and chocolates in the formulation of processed chocolate cheese and aged Cheddar cheese, and to evaluate sensory, physical, chemical and quality parameters of each. Four different varieties of chocolates were utilized along with other ingredients to prepare processed chocolate cheeses and were tested for consumer acceptability for their basic and critical attributes. Chocolate chips of four different types and proportions were incorporated into Cheddar cheese curd, ripened for 105 days, and a trained panel evaluated the sensory parameters. Results indicated that processed chocolate cheese made with Bordeaux chocolate was preferred the most by consumers, followed by those prepared with Ghirardelli, German and Dutch chocolates, respectively. This research provides a platform to pioneer the study of the sensory profiles of the processed chocolate cheeses. Development of a lexiconal study for the Cheddar cheeses with chocolate chips is also necessitated.

URI

https://hdl.handle.net/11668/17428

Comments

chocolate chip inclusions||aged Cheddar cheese||processed chocolate cheese||chocolate||Cheddar cheese

Share

COinS