The development and acceptability of a smoked processed cheese

Abstract

Given factors such as increasing competition, price and quota influences and changing consumer trends, many dairy companies have tried to move away from an overdependence on the production of staple dairy products, towards diversification into newer and broader product ranges. Outlines work carried out in conjunction with a UK manufacturer to develop a good quality smoked processed cheese. However, also illustrates the benefits of a logical and systematic approach to the development process, making best use of available techniques, including chemical and sensory analysis. Such an approach is not particularly innovative, nor need it be very expensive, but it can be extremely effective. Work involved modifying recipe and process parameters, followed by consideration of suitable smoking methods. Options were tested by an in‐house trained sensory panel, as well as by a consumer panel and a final product was obtained, incorporating Cheddar cheese and a liquid smoke flavour.

Citation

McIlveen, H. and Vallely, C. (1996), "The development and acceptability of a smoked processed cheese", British Food Journal, Vol. 98 No. 8, pp. 17-23. https://doi.org/10.1108/00070709610150897