Laboratory procedure for manufacturing Cheddar-type cheese varieties from 5x ultrafiltration retentates

S. T. Dybing, D. E. Smith, K. F. Eckner, E. A. Zottola

Research output: Contribution to journalArticlepeer-review

Abstract

Based on findings published previously the paper discusses aspects of the general quality of Vorarlberger Bergkäse, an Austrian hard cheese variety made from raw milk. Apart from comments on the uniformity of certain analytical parameters, special attention has been paid towards organoleptical quality as assessed by optimum scales. As indicated by factors identified to be responsible for the variability of the product properties it may be assumed that part of the heterogeneity of Bergkäse can be reduced by careful selection of the production plants as well as by application of appropriate marketing strategies.

Original languageEnglish (US)
Pages (from-to)377-385
Number of pages9
JournalMilchwissenschaft
Volume53
Issue number7
StatePublished - Dec 1 1998

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