Affordable Access

Publisher Website

Objective indices of cheese ripening

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
1
Identifiers
DOI: 10.1016/0924-2244(90)90028-w
Disciplines
  • Chemistry
  • Mathematics

Abstract

Abstract Cheese ripening is a complex process. Attempts to understand the process have led to the development of objective measurements which, hopefully, will be able to predict the final quality of cheese when it is offered for sale. Sensory evaluation of cheese relies on the ability of a grader to examine a small random sample from a batch of cheese and predict the quality of the cheese at a later date. Unfortunately, the results of sensory evaluation of cheese are subjective, and various objective chemical and rheological approaches to evaluating cheese ripening have been developed and assessed.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Monitoring cheddar cheese ripening by chemical ind...

on Zeitschrift für Lebensmittel-... August 1993

Acceleration of cheese ripening.

on Antonie van Leeuwenhoek October 1996
More articles like this..