Poster De Conférence Année : 2024

RELEVANCE OF A MODELLING APPROACH TO MONITOR THE SENSORY ATTRIBUTES OF BLUE CHEESES DURING RIPENING

Résumé

Fourme d’Ambert is a French PDO Blue Cheese made from cow’s milk. These cheeses are generally characterized by typical sensory properties such as a “marbled with blue-green veins” appearance and characteristic flavors such as “mouldy aroma, salty and bitter tastes”. These sensory properties are the result of changes in biochemical parameters during ripening. In order to better control and monitor the quality of the sensory properties of their products, cheese companies are keen to identify the main biochemical parameters that could contribute to these changes in sensory properties. By adopting an original multi-criteria approach, the objective of this study is to rely on a modelling approach to identify significant associations between early biochemical markers and the final sensory attributes of Fourme d’Ambert cheeses

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hal-04879789 , version 1 (10-01-2025)

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  • HAL Id : hal-04879789 , version 1

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Cécile Bord, Rania Medhi, Anne-Lou Hyardet, Delphine Guerinon, Paul-Marie Grollemund, et al.. RELEVANCE OF A MODELLING APPROACH TO MONITOR THE SENSORY ATTRIBUTES OF BLUE CHEESES DURING RIPENING. IDF World Dairy Summit, Oct 2024, Paris, France. ⟨hal-04879789⟩
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