A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
"This publication is primarily intended for entrepreneurs who wish to start a new artisan cheese business and for dairy farm owners seeking new business opportunities for profitable use of milk. This guide outlines and describes the key steps involved in starting an artisan cheese plant in Oregon. These steps primarily...
A focus group interview consisting of 25 international Taiwanese students and a consumer survey in which 793 native Taiwanese urbanites participated were conducted. Both studies investigated the purchasing and consumption behaviors, attitudes, opinions and expectations of Taiwanese people toward cheese. The focus group results provided good predictions and explanations of...