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Article

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows.

Journal of dairy science - 1 Jul 2018

Cipolat-Gotet C, Cecchinato A, Drake M A, Marangon A, Martin B, Bittante G

Abstract excerpt

Milk samples were taken once from a total of 1,224 Brown Swiss cows from 83 herds, and 1,500 mL of raw full-fat milk from each cow was processed according to a laboratory-scale model-cheese-making procedure. A sensory panel was assembled and the members trained to evaluate the sensory profile of individual model cheeses. The protocol scorecard was composed of 7 main sensory descriptors related to smell intensity,...

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PMID: 29680646
DOI: 10.3168/jds.2017-14342

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