Effect of reducing the block size on the flavour of Cheddar cheese-Reference-Cited by-同舟云学术

Effect of reducing the block size on the flavour of Cheddar cheese

Published:1983-11 Issue:4 Volume:50 Page:527-534
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Manning Donald J.,Ridout Elizabeth A.,Price John C.,Gregory Richard J.

Abstract

SUMMARYBlocks of Cheddar cheese ranging in weight from ¾ to 44 lb were vacuum-wrapped and stored for up to 6 weeks. Panel assessment after 0, 3 and 6 weeks showed that the quality decreased, and off-flavours increased with decrease in block size. Headspace analysis showed that the volatile substances H2S and CH3SH decreased in concentration in line with quality.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference6 articles.

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