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Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

  • Published:2018-03 Issue:3 Volume:101 Page:1990-2004
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Lipkowitz Jackie B.,Ross Carolyn F.,Diako Charles,Smith Denise M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

1. Official Methods of Analysis;AOAC International,2000

2. The technology of low-fat cheese manufacture;Banks;Int. J. Dairy Technol.,2004

3. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process;Carunchia Whetstine;J. Dairy Sci.,2006

4. Consumer perception of fat reduction in cheese;Childs;J. Sens. Stud.,2009

5. The sensory evaluation of dairy products;Clark,2009

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