ABSTRACT
CONTENTS 17.1 Introduction ........................................................................................................ 364 17.2 Traditional Techniques Used for Monitoring Cheese Ripening and
Determination of the Quality and Authenticity of Dairy Products ..................... 364 17.2.1 Physicochemical Analyses....................................................................... 364 17.2.2 Liquid Chromatographic Techniques ......................................................365 17.2.3 Gas Chromatographic Techniques ..........................................................367 17.2.4 Rheological Techniques...........................................................................367 17.2.5 Sensory Analysis ..................................................................................... 368
17.3 Spectroscopic Techniques Used for the Determination of the Quality and Authenticity of Dairy Products ............................................................................ 369 17.3.1 Control of Coagulation, Syneresis, and Heat Treatment ......................... 369 17.3.2 Monitoring of Cheese Ripening ..............................................................371 17.3.3 Measurements of Cheese Composition, Cheese Rheology, and
Sensory Attributes ...................................................................................373 17.3.4 Cheese Authenticity Determination ........................................................375
