Search

Your search keyword '"Cottage cheese -- Quality management"' showing total 1 results
Start Over Descriptor "Cottage cheese -- Quality management"
1 results on '"Cottage cheese -- Quality management"'

1. Diacetyl as a flavor component in full fat cottage cheese

Author

Antinone, M.J., Lawless, H.T., Ledford, R.A., and Johnston, M.

Subjects
Cottage cheese -- Quality management, Food additives -- Usage, Business, Food/cooking/nutrition
Abstract

The two alternative forced choice procedure leads to diacetyl detection at 0.2 ppm levels. The diacetyl addition affects consumer acceptance of cottage cheese, with aroma and flavor acceptance being maximal for 1.0 ppm. Frequent and infrequent consumers exhibit identical acceptance level for diacetyl-added cottage cheese.

Published
1994

Catalog

Books, media, physical & digital resources
See catalog results