Authors:
Beatrice Mihalescu, Lucia Mihalescu, Zorica Voșgan, Aurel Maxim, Anca Dumuța, Flavia Pop
Volume 30, Issue 4;
Pages: 391-398; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Cream cheese is one of the most commonly used dairy products. It has a soft, smooth texture with a slightly tangy flavor, and a pleasant taste, specific to the added seasoning. Horseradish is a food additive due to its sharp flavor and has antibacterial properties. The aim of this study was to perform a comparative analysis of three types of cow's milk cream cheese: two homemade varieties (simple cream cheese – SCC, cream cheese with horseradish – SCH, and commercial cream cheese with horseradish – CCC). For all three samples, organoleptic, physicochemical, and microbiological analyses were conducted. The results showed that the most appreciated sample from an organoleptic standpoint was CCC, due to its texture, flavor, and uniformity. In terms of physicochemical properties, CCC had the highest dry matter content, followed by SCH due to the addition of horseradish. The highest acidity was observed in the SCC sample, while a slight reduction in acidity was noted in the samples with horseradish. Microbial contamination was evident in SCC, followed by SCH, and absent in CCC. The CCC sample proved to be the most appreciated, thanks to the added ingredients that significantly balance the taste and texture, matching consumer preferences.
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