Product Development, Sensory Testing, and Physicochemical Properties of Drinkable Cheese with Different Level of Concentration

Abstract

This internship focused on the development, sensory evaluation, and physicochemical analysis of drinkable cheese prototypes with varying cheese powder concentrations. Conducted at PT XYZ in the Savory Ingredients Department, the project aimed to explore the impact of cheese powder on sensory attributes such as taste, texture, creaminess, and overall liking, as well as physicochemical properties like pH, Brix, and viscosity. Results indicated that increasing cheese powder improved taste, creaminess, and overall liking, with Sample 637 achieving the highest scores in sensory evaluation. Despite slight differences in texture and viscosity, these variations were not statistically significant. The study highlights the potential of cheese powder as an ingredient to enhance sensory appeal in innovative dairy products, addressing growing consumer demand for functional and convenient options in the dairy beverage market. This work underscores the importance of integrating sensory testing with physicochemical analysis to optimize formulations for consumer preference.