Sensory Aspects of Maturation of Cheddar Cheese by Descriptive Analysis

Rheological and calcium equilibrium changes during the ripening of Cheddar cheese

“…Hort and Le Grys (2001) studied an individual Cheddar block during ageing (from 8 to 64 weeks) and observed that, during the maturation process, there was a period during which hardness (derived from both sensory tests and instrumental tests) and stress at fracture increased compared with young (8 weeks) cheese, which had lower hardness and stress at fracture than ''green'' cheese (1 day after manufacture). A number of other studies (e.g., Piggott & Mowat, 1991;Roberts & Vickers, 1994) have investigated the relationship between Cheddar cheese texture and ageing and most have concluded that the textural attributes are not significantly correlated with age. The increase in the LT max during ripening occurred mainly in the first 4 weeks and then hardly changed (Fig.…”

Prediction of sensory attributes of cheese by near-infrared spectroscopy

“…Thus, the vocabulary generated by the panellists contained simple and specific terms that could be easily memorised and that could be used to discriminate the products. The method reported by some authors uses reference scales to assess the intensity of texture (Piggot & Mowat, 1991), olfacto-gustatory parameters, and it proposes some foods as standards for the scale (Barcenas et al, 2003). According to this methodology to evaluate the attributes of appearance, photographs that allowed the characteristics to be exemplified in different intensities were employed.…”

Developing a lexicon for the flavor description of French cheeses

“…Some studies have focused on textural properties of French cheese (Antoniou, Petridis, Raphaelides, Ben Omar, & Kesteloot, 2000) or on the flavor description of a particular type of cheese. Previously developed lexicons have focused on the description of the flavor of a wide variety of aged, natural cheeses (Heisserer & Chambers, 1993) or of a particular type of cheese, such as eweÕs milk cheese (Barcenas, Perez Elortondo, Salmeron, & Albisu, 1999), Comté (Stevenot, Berodier, & Schlich, 1997), Mozzarella (Pagliarini, Monteleone, & Wakeling, 1997), or Cheddar cheese (McEwan, Moore, & Colwill, 1989;Muir & Hunter, 1992;Murray & Delahunty, 2000b;Piggott & Mowat, 1991). No terminology was found in the literature to describe the flavor of a wide variety of French cheeses.…”