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Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared

A Subramanian1, W J Harper, L E Rodriguez-Saona

  • 1Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA.

Journal of Dairy Science
|December 26, 2008
PubMed
Summary

A new method uses solvent extraction and Fourier transform infrared spectroscopy (FTIR) to quickly classify Cheddar cheese flavor. This rapid analysis accurately predicts cheese flavor quality, offering a cost-effective tool for the dairy industry.

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