A guide to the sensory evaluation of the texture of hard and semi-hard ewes milk cheeses
Project ID: 2248Funded under: IC-COST
Ewes' milk cheeses were evaluated for taste and texture by members of sensory panels and given a seven points scale, in which three points are fixed by a standard reference product known in all European countries. Fields of application include basic characterization, conformity and specifity of cheeses in the context of AOP; validation of analytical techniques for the quality control and defence of the particulars against frauds; searching for preferences in the several sectors of the market (choice, acceptability and consumption).
Bibliographic Reference: EUR 18829 EN, (1999) 148pp.
Availability: COST PUBLICATIONS ARE TO BE ORDERED THROUGH OOPEC SALES POINTS at http://eur-op.eu/general/fr/index.htm
ISBN: ISBN 92-828-5681-X
Record Number: 199911066 / Last updated on: 1999-08-06
Original language: en
Available languages: en