Journal of Dairy Science
Volume 91, Issue 2 , Pages 466-476 , February 2008

Impact of Flavor Attributes on Consumer Liking of Swiss Cheese

  • R.E. Liggett

      Affiliations

    • The Ohio State University, Department of Food Science & Technology, 110 Parker Food Science & Technology Building, 2015 Fyffe Road, Columbus 43210
    • Givaudan Flavors Corporation, 1199 Edison Drive, Cincinnati, OH 45216
  • ,
  • M.A. Drake

      Affiliations

    • North Carolina State University, Department of Food Science, Southeast Dairy Foods Research Center, Box 7624, Raleigh 276950
  • ,
  • J.F. Delwiche

      Affiliations

    • The Ohio State University, Department of Food Science & Technology, 110 Parker Food Science & Technology Building, 2015 Fyffe Road, Columbus 43210
    • Corresponding Author InformationCorresponding author.

Received 18 July 2007 ,Accepted 3 October 2007.

References 

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  2. Bastian ED, Lo CG, David KMM. Plasminogen activation in cheese milk: Influence on Swiss cheese ripening. J. Dairy Sci. 1997;80:245–251
  3. Beuvier E, Berthaud K, Cegarra S, Dasen A, Pochet S, Buchin S, et al. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. Int. Dairy J. 1997;7:311–323
  4. Delwiche J. Thurstonian probabilistic approaches to new food product development. In:  MacFie H editors. Consumer Led Food Product Development. Cambridge, UK: Woodhead Publishing Limited; 2007;p. 456–470
  5. Drake MA, Civille GV. Flavor lexicons. Comp. Rev. Food Sci. Food Saf. 2003;2:33–40
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  7. Drake MA, Yates MD, Gerard PD. Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. J. Sens. Stud. 2005;20:147–155
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  10. Jin Z, Harper WJ. Effect of high pressure (HP) treatment on microflora and ripening development in Swiss cheese slurries. Milchwissenschaft. 2003;58:134–137
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  13. MacKay DB. Probabilistic scaling analyses of sensory profile, instrumental and hedonic data. J. Chemometr. 2005;19:180–190
  14. MacKay, D. B., and J. L. Zinnes. 2006. ProScaL Professional: A Program for Probabilistic Scaling. http://www.proscal.com/exp/ps06.pdf
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  19. Sander, K. 2006. Gossner Foods expands to meet growing demand for Swiss cheese. http://www.cheesemarketnews.com/articlearch/retailwatch/2006/12may06.html Accessed December 2007.
  20. Yates MD, Drake MA. Texture properties of Gouda cheese. J. Sens. Stud. 2007;22:493–506
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PII: S0022-0302(08)71388-2

doi: 10.3168/jds.2007-0527

Journal of Dairy Science
Volume 91, Issue 2 , Pages 466-476 , February 2008