Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin

International Journal of Dairy Technology

Volumn 50, Issue 2, 1997, Pages 73-78

  Banks, Jean M ^a   Muir, D Donald ^a   McNulty, David ^b   Dreyer, Insa ^c  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

^c LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE; OVIS;

EID: 0039168396     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1997.tb01741.x     Document Type: Article

References (6)

1. Kalantzopoulos G C (1993) Cheeses from ewes and goats milk. In Cheese: Chemistry, Physics and Microbiology, vol 2, Major Cheese Groups, pp 507-543. Fox P F, ed. London: Chapman and Hall.
2. Muir D D, Horne D S, Law A J R and Steele W (1993) Ovine milk: 1. Seasonal changes in composition of milk from a commercial Scottish flock. Milchwissenschaft 48 363-366.
3. Banks J M, Muir D D and Tamime A Y (1984) A comparison of cheese yield and cheese making efficiency using seasonal and standardised milk. Journal of the Society of Dairy Technology 37 83-88.
4. Muir D D and Hunter E A (1992) Sensory evaluation of cheddar cheese: the relation of sensory properties to perception of maturity. Journal of the Society of Dairy Technology 45 23-30.
5. Muir D D and Hunter E A (1991/2). Sensory evaluation of cheddar cheese: order of tasting and carryover effects. Food Quality and Preference 3 141-145.
6. Gilles J and Lawrence R C (1973) The assessment of cheddar cheese quality by compositional analysis. New Zealand Journal of Dairy Science and Technology 8 148-151.