Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to studey the influence of fat content, salt content and homogenisation pressure on the microstruture and sensory properties of cream cheese. Tweleve typs of two levels and produced according to a full-factorial design, whereby the fat content was set at three levlels, the salt content at two levles and the homogenisation pressure at two levles. The cheeses were analysed by a sensory panel, using both quantitative descriptive profilling and time intensity (TI) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed.
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