A comparison of the quality of Cheddar cheese produced from seasonal and standardized milk
- 1 July 1984
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 37 (3) , 88-92
- https://doi.org/10.1111/j.1471-0307.1984.tb00497.x
Abstract
The quality of Cheddar cheese made from seasonal and standardized milk has been assessed over a 12‐month period. There was a slight consumer preference for cheese made from seasonal milk, but the difference was small and unlikely to be of commercial significance. Grade scores for cheese ‘body’ were not reflected in a consumer taste panel assessment of the quality of the mature cheese.Keywords
This publication has 2 references indexed in Scilit:
- A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milkInternational Journal of Dairy Technology, 1984
- 372. Control of the moisture content and ‘body-firmness’ of cheddar cheeseJournal of Dairy Research, 1947