𝔖 Bobbio Scriptorium
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Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat contents

✍ Scribed by Jesper Spinner Madsen; Ylva Ardö

Book ID
117652881
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
225 KB
Volume
11
Category
Article
ISSN
0958-6946

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Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents
✍ Mark A. Fenelon; Timothy P. Guinee; Conor Delahunty; Jane Murray; Fidelma Crowe 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 300 KB

The objective of the study was to compare retail samples of Cheddar cheeses of varying fat content for composition, proteolysis and sensory characteristics. The cheeses were arbitrarily categorized into three groups based on fat content, namely full-fat (30}36% w/w), reduced-fat (19.5}24% w/w) and h