Published 2008

Read in Norwegian

Publication details

Journal : International Dairy Journal , vol. 18 , p. 801–810–10 , 2008

Publisher : Elsevier

International Standard Numbers :
Printed : 0958-6946
Electronic : 1879-0143

Publication type : Academic article

Contributors : Kraggerud, Hilde; Skeie, Siv B.; Høy, Martin; Røkke, Lars; Abrahamsen, Roger K.

Issue : 8

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Kjetil Aune
Chief Librarian


The influence of ripening temperature and seasonality on sensory attributes during maturation of cheese was studied in two different semi-hard, washed curd, commercial Norwegian cheese varieties with similar gross composition. Multivariate models derived from sensory attributes of cheese demonstrated that ripening temperature and maturation time had systematic, independent effects on the sensory properties of cheese of the varieties examined. Decrease in sulphurous aroma was observed during maturation. Fatty acid composition of raw milk varied with season, showing a continuous trend throughout the year with the main differences found between indoor and outdoor feeding seasons. Correlations were observed between fatty acid composition of the raw milk and sensory properties of cheese. Firmness was correlated with indoor feeding and saturated fatty acids. In contrast, flavour intensity of the cheese was found to be higher in the grazing season. (C) 2007 Elsevier Ltd. All rights reserved.