The sensory characteristics of Cheddar cheese and their relationship with acceptability

International Journal of Dairy Technology

Volumn 42, Issue 4, 1989, Pages 112-117

  Mcewan, Jean A ^a   Moore, James D ^a   Colwill, Janet S ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85005667761     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1989.tb01713.x     Document Type: Article

References (24)

1. Flavour of dairy products
2. The use of generalised Procrustes techniques in sensory analysis
3. Elimination of the development of bitter flavour in Cheddar cheeses made from milk containing heat‐denatured whey protein
4. Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low fat milk
5. Generalized Procrustes analysis
6. Instrumental and sensory texture assessment and fracture mechanisms of Cheddar and Cheshire cheeses
7. The world market for cheese
8. Scaling and ranking methods
9. Multidimensional scaling methods
10. An investigation of the factors influencing consumer acceptance of chocolate confectionery using the repertory grid method
11. The repertory grid method and preference mapping in market research. A case study on chocolate confectionery
12. Hedonic scale method of measuring food prekrences
13. Current practices and application of descriptive methods
14. An application of the repertory grid method in food acceptance research
15. Cheese and other fermented products
16. A comparison of the aromas of six coffees Characterized by conventional profiling. free‐choice profiling and similarity scaling methods
17. The use of free‐choice profiling for the evaluation of commercial ports