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Article: Use descriptive analysis to target markets for cheese.(Brief Article)
- Article from:
- Emerging Food R&D Report
- Article date:
- May 1, 2000
CopyrightCOPYRIGHT 2000 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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There might be as many descriptors for cheddar cheese sensory qualities as there are individuals eating the product. Consumer preferences and regional differences in cheddar manufacture play critical roles in its sensory profile. Previous attempts to classify the sensory qualities of cheese have involved examining the entire category of hard cheese, using limited sample quantities and sensory evaluators from outside the dairy industry.
Scientists at Mississippi State University (Department of Food Science and Technology, Box 9805, Mississippi State, MS 39762) concentrated their efforts on one type of cheese-cheddar-and utilized dairy industry sensory experts. ...