Texture properties of gouda cheese

Journal of Sensory Studies

Volumn 22, Issue 5, 2007, Pages 493-506

  Yates, M D ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34548694073     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2007.00124.x     Document Type: Article

References (13)

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4. CARUNCHIA WHETSTINE, M.E., DRAKE, M.A., NELSON, B.K. BARBANO, D. 2006. Flavor profiles of full fat, reduced fat and cheese fat made from aged Cheddar with the fat removed using a novel process. J. Dairy Sci. 89, 505 517.
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8. JACK, F.R., PATERSON, A. PIGGOT, J.R. 1993. Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers. Int. J. Food Sci. Technol. 28, 293 302.
9. MEILGAARD, M.M., CIVILLE, G.V. CARR, B.T. 1999. Selection and training of panel members. In Sensory Evaluation Techniques, 3rd Ed., pp. 174 176, CRC Press, Boca Raton, FL.
10. MESSENS, W., VAN DE WALLE, D., AREVALO, J., DEWETTINCK, K. HUYGHEBAERT, A. 2000. Rheological properties of high-pressure treated Gouda cheese. Int. Dairy J. 10, 359 367.
11. SANDER, K. 2005. White Clover dairy enters a new area of business with four flowered Goudas. Cheese Market News, May 13. Middleton, WI.
12. WATKINSON, P., COKER, C., CRAWFORD, R., DODDS, C., JOHNSTON, K., MCKENNA, A. WHITE, N. 2001. Effect of cheese pH and ripening time on model cheese textural properties and proteolysis. Int. Dairy J. 11, 455 464.
13. XIONG, R., MEULLENET, J.F., HANKINS, J.A. CHUNG, W.K. 2002. Relationship between sensory and instrumental hardness of commercial cheeses. J. Food Sci. 67, 877 883.