Abstract
This chapter describes the sensory quality of Cheddar and modern Cheddar-type cheeses including reduced salt and fat varieties. Additionally, American varieties like Monterey Jack and washed curd varieties are discussed as well as flavour development and deleterious flavour aspects such as off-flavour development and oxidation. This chapter also outlines the various methods involved in the sensory analysis of cheese. The methods covered will include commercial cheese grading and descriptive analysis methods as the latter is fundamental to Cheddar cheese sensory profile determination. The flavour chemical aspects of Cheddar are also described.
| Original language | English |
|---|---|
| Title of host publication | Sensory Profiling of Dairy Products |
| Publisher | John Wiley and Sons Inc |
| Pages | 179-194 |
| Number of pages | 16 |
| ISBN (Electronic) | 9781119619338 |
| ISBN (Print) | 9781119619215 |
| DOIs | |
| Publication status | Published - 27 Mar 2023 |
Keywords
- Affective
- Cheddar
- Descriptive
- Flavour
- Grading
- Monterey Jack
- Washed curd