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Article: Monitor composition, flavor quality of Cheddar cheese during ripening using rapid spectroscopy.
- Article from:
- Emerging Food R&D Report
- Article date:
- May 1, 2009
CopyrightCOPYRIGHT 2009 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The composition and flavor of Cheddar cheese, which partly influence how consumers accept the product, develop during the ripening process. However, ripening is not well understood due to the complexity of the process and the heterogeneous nature of cheese.
Being able to rapidly monitor the composition and flavor of cheese and understand the cheese-ripening process hold many advantages for the cheesemaker. Techniques that can be used to simultaneously monitor multiple components can save time and money for the industry. With this in mind, scientists at The Ohio State University developed a rapid method based on Fourier transform infrared (FT-IR) spectroscopy ...