Monitoring Composition and Flavor Quality of Cheddar Cheese during Ripening Using a Rapid Spectroscopic Method
نویسندگان
چکیده
About 9.13 billion pounds of cheese is produced in the US every year, of which 34% is Cheddar cheese (NASS, 2007). Cheddar cheese composition and flavor quality, which influence the consumer acceptance, price and food processing application, develop during the ripening process. Cheese ripening or maturation is a slow process (2-24 months) characterized by series of complex physical, chemical, and microbiological changes affecting the principal components of the cheese (Singh et al., 2003). The complex nature of the cheese ripening process and heterogeneous nature of cheese make it a challenge to produce cheese of uniform composition and sensory properties, especially flavor.
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