SENSORY PROPERTIES OF CHEDDAR TYPE CHEESE PRODUCED FROM RECOMBINED MILK-FAT AND CASEIN FRACTIONS OF BOVINE AND OVINE ORIGIN

The sensory properties of cheddar cheese produced from ovine and bovin e milk and recombined mixtures of the fat and casein from the two spec ies have been monitored at intervals over a nine month maturation peri od. Seven aroma, eleven flavour and five texture attributes were evalu ated by an experienced sensory panel. To facilitate interpretation of sensory data, Factor Rotation was applied to the scores obtained by Pr incipal Component Analysis. The sensory space maps resulting from this analysis clearly indicated that cheddar aroma and flavour originate p redominantly in the protein fraction of bovine milk. The protein fract ion is also dominant in the development of texture. Cheese produced fr om ovine protein is crumbly, throughout maturation, whereas that produ ced from bovine protein becomes more crumbly with age.