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KMID : 0380619910230060750
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.750 ~ p.754
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Effects of Processing Conditions on the Sensory Properties of Cheddar Cheese
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Abstract
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The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-morth and eight-month ripening. Cheddar cheese ripening at 13℃ resulted in positive effects on sensory attributes compared to ripening at 8℃. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.
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