Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system

Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese surface-ripened with koji mold (koji cheese) has been studie...

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Bibliographic Details
Published in:Journal of Dairy Science 2023-10, Vol.106 (10), p.6701-6709
Main Authors: Hayashida, Sora, Hagi, Tatsuro, Kobayashi, Miho, Kusumoto, Ken-Ichi, Ohmori, Hideyuki, Tomita, Satoru, Suzuki, Satoshi, Yamashita, Hideyuki, Sato, Kaoru, Miura, Takayuki, Nomura, Masaru
Format: Article
Language:English
Subjects:
Animals
Aspergillus
Aspergillus oryzae
Aspergillus sojae
Cheese
Dairy processing. Dairy products
Dairying
Electronic Nose
electronic tongue system
mold-ripened cheese
SF221-250
SF250.5-275
Taste
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