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Effect of reducing the block size on the flavour of Cheddar cheese
Published online by Cambridge University Press: 01 June 2009
Summary
Blocks of Cheddar cheese ranging in weight from ¾ to 44 lb were vacuum-wrapped and stored for up to 6 weeks. Panel assessment after 0, 3 and 6 weeks showed that the quality decreased, and off-flavours increased with decrease in block size. Headspace analysis showed that the volatile substances H2S and CH3SH decreased in concentration in line with quality.
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- Copyright © Proprietors of Journal of Dairy Research 1983
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