The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

Quality scoring – A tool for sensory evaluation of cheese?

“…But this is quite difficult with a biological material like cheese, with large variations in sensory characteristics originating from raw material and process variables as well as the effects of ripening during storage (Kraggerud et al, 2008). The changes in sensory properties during cheese ripening described in Section 3.1.2 are in accordance with earlier observations on various cheese types (Hickey, Kilcawley, Beresford, Sheehan, & Wilkinson, 2006;Kraggerud et al, 2008;Muir, Hunter, Banks, & Horne, 1995).…”

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

“…6.9 (0.3)a 6.6 (1.4)a 15.5 (0.4)b 7.6 (0.5)a 14 3.9 (2.7)a 3.7 (3.1)a 12.8 (0.9)b 2.8 (1.1)a 28 3.6 (2.9)a 1.3 (4.2)a 11.6 (2 throughout ripening in all cheeses (data not shown). Levels were consistent with those typically found for good quality Cheddar cheese (Hickey et al, 2006a(Hickey et al, ,b, 2007.…”

“…Levels of starter and NSLAB populations in all cheeses were comparable with those found in other studies using similar make procedures (Hickey, Kilcawley, Beresford, Sheehan, & Wilkinson, 2006a;Hickey et al, 2007). Both AM317 and AHC50 preparations were derived from L. lactis and it was anticipated that they may contain intact or damaged cells.…”

The impact of reduced sodium chloride content on Cheddar cheese quality

“…Starters and non-starter lactic acid bacteria (NSLAB) were enumerated as described in Hickey et al (2006).…”

“…Individual free fatty acids (FFAs; C 4:0 to C 18:3 ) were quantified by gas chromatography with flame ionisation detection (GC-FID) according to Hickey et al (2006).…”