Fynbo cheese 4: its sensory qualities, total and soluble nitrogen contents at different ages
2001
Barraquio, V.L. | Maralit, C.S. | Dulay, T.A.
The effect of age on sensory qualities, total and soluble nitrogen contents of Fynbo cheese made with 3% mixed strain culture at 16-22 deg C for 12 weeks was studied. Significant differences (P.05) were noted among cheeses for flavor, body and texture and eye formation. Difference in appearance and color and general acceptability were highly significant (P0.01). The cheeses were most acceptable to the panelists at 8 weeks, beyond which a decrease in mean sensory scores was noted. The age of cheese had no effect on its total nitrogen and crude protein contents. As the cheese ripened, its soluble nitrogen content increased significantly (P0.01)
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