Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma Public Deposited

http://ir.library.oregonstate.edu/concern/defaults/bn999731t

Originally published in Journal of Dairy Science:  http://journalofdairyscience.org/

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  • Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60, 90, and 120 d of ripening were evaluated by a trained descriptive panel. Most sensory characteristics of experimental cheese increased in intensity as a function of the interaction of time and temperature. The perception of sour and salty taste was affected by temperature but at equal rates over time. Buttery aroma and flavor tended to decrease in intensity as a function of time and temperature.
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  • Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., & Torres, J. A. (1991). Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma. Journal of Dairy Science, 74, 3656-3668
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  • description.provenance : Submitted by Mary Phan (mpscanner@gmail.com) on 2011-01-25T17:23:49Z No. of bitstreams: 1 TorresJATemperatureEffectsDevelopmentCheddar.pdf: 1042013 bytes, checksum: 08760d799bd9a10dfee4d5adcf2dd318 (MD5)
  • description.provenance : Approved for entry into archive by Sue Kunda(sue.kunda@oregonstate.edu) on 2011-02-09T00:44:38Z (GMT) No. of bitstreams: 1 TorresJATemperatureEffectsDevelopmentCheddar.pdf: 1042013 bytes, checksum: 08760d799bd9a10dfee4d5adcf2dd318 (MD5)
  • description.provenance : Made available in DSpace on 2011-02-09T00:44:38Z (GMT). No. of bitstreams: 1 TorresJATemperatureEffectsDevelopmentCheddar.pdf: 1042013 bytes, checksum: 08760d799bd9a10dfee4d5adcf2dd318 (MD5) Previous issue date: 1991

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