Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

International Dairy Journal

Volumn 15, Issue 3, 2005, Pages 263-273

  Hannon, J A ^a   Wilkinson, M G ^c   Delahunty, C M ^b   Wallace, J M ^a   Morrissey, P A ^b   Beresford, T P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Acceleration; Cheese flavour; HCA; PCA; Sensory analysis

Indexed keywords

BIOCHEMISTRY; FLAVORS; PRINCIPAL COMPONENT ANALYSIS; STATISTICAL METHODS; THERMAL EFFECTS;

CHEDDAR CHEESE; CLUSTER ANALYSIS; SENSORY ANALYSIS; SENSORY DATA;

DAIRY PRODUCTS;

EID: 12344292880     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.001     Document Type: Article

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