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Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin
Author(s) -
Banks Jean M,
Muir D Donald,
Mcnulty David,
Dreyer Insa
Publication year - 1997
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1997.tb01741.x
Subject(s) - flavour , aroma , food science , sensory system , casein , bovine milk , sensory analysis , chemistry , principal component analysis , texture (cosmology) , biology , artificial intelligence , computer science , neuroscience , image (mathematics)
The sensory properties of cheddar cheese produced from ovine and bovine milk and recombined mixtures of the fat and casein from the two species have been monitored at intervals over a nine month maturation period. Seven aroma, eleven flavour and five texture attributes were evaluated by an experienced sensory panel. To facilitate interpretation of sensory data, Factor Rotation was applied to the scores obtained by Principal Component Analysis. The sensory space maps resulting from this analysis clearly indicated that cheddar aroma and flavour originate predominantly in the protein fraction of bovine milk. The protein fraction is also dominant in the development of texture. Cheese produced from ovine protein is crumbly throughout maturation, whereas that produced from bovine protein becomes more crumbly with age.