A comparison of the quality of Cheddar cheese produced from seasonal and standardized milk |
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| Authors: | JEAN M BANKS D D MUIR A Y TAMIME |
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| Affiliation: | Hannah Research Institute, Ayr, Scotland KA6 5HL;*West of Scotland Agricultural College, Auchincruive, Ayr, Scotland KA6 5HW |
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| Abstract: | The quality of Cheddar cheese made from seasonal and standardized milk has been assessed over a 12-month period. There was a slight consumer preference for cheese made from seasonal milk, but the difference was small and unlikely to be of commercial significance. Grade scores for cheese 'body' were not reflected in a consumer taste panel assessment of the quality of the mature cheese. |
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