Modelling the effects of ripening conditions on flavour development of semi-hard cheese and plant-based cheese analogues KU Leuven
The objective of this work is to generate a predictive model for the impact of ripening conditions on flavour development of semi-hard cheese and plant-based cheese analogues (or hybrids thereof). Initially, the model will be developed for semi-hard Gouda cheese, with a focus on ripening parameters (e.g. temperature, time, water activity) and the effects of these parameters on experimentally-determined flavour development (sensory and ...