Aromatic and sensory profile of Bouhezza raw goat milk cheese
Bouhezza is an Algérian traditional cheese manufactured and ripened inside a goat skin bag “Djeld”. The aim of this study was to characterize the unknown aromatic profile of Bouhezza goat chese during ripening by using SMart Nose, Gas Chromatography Olfactometry (GC/O) tecniques as well as to evaluate cheese sensory profile.
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
Consumers ability to discern food quality under blind conditions
This study aims to investigate consumers ability to discern food product quality in absence of information compared to mass products. What affects consumers milk preference and attitude is quality, in absence of information as well as products awareness. Therefore, the sector needs to highlight quality characteristics in marketing strategies.
Measurement of Gas Holes and Mechanical Openness in Cheese by Image Analysis
The objective of the present study was to develop an image analysis method to measure the area of the surface of cheese slices occupied by gas holes (or other types of mechanical openness) for use in measurement of gas production in research studies and for quality control in cheese manufacturing.
