Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/6450
Title: The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages
Authors: Robinson, Richard 
Papademas, Photis 
Keywords: Milk;Cheese;Sheep milk;Cattle
Category: AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences
Field: Agricultural Sciences
Issue Date: 2001
Publisher: Wiley
Source: International journal of dairy technology, 2001, volume 54, issue 3, pages 94-99
Journal: International Journal of Dairy Technology 
Abstract: Three different types of hallowni cheese were assessed immediately after production and after 40 days in brine (∼12% NaCl) by f\m taste panels, using a customized evaluation form based upon a quantitative descriptive analysis schedule. The average ages of the panels were 23 and 45, respectively. The younger panel was more conscious of the overall difference bet\veen the fresh and mature cheeses, and specifically with respect to the comparative chewiness and layered appearance of the young cheese. By contrast, the older panel was more sensitive to the salty and minty attributes of the cheeses, as well as differences in cnunbliness and colour. Increasing age and/orfamiliarity with the product did not appear to change the tasters 'perceptions of the cheeses to the extent that might have been anticipated
URI: http://ktisis.cut.ac.cy/handle/10488/6450
ISSN: 1364727X
DOI: 10.1046/j.1364-727x.2001.00013.x
Rights: © 2001 Society of Dairy Technology
Type: Article
Appears in Collections:Άρθρα/Articles

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