Floyd W. Bodyfelt

The sensory evaluation of dairy products.

History of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Modern Sensory Practices.

Cesium-134 and Cesium-137 in Honey Bees and Cheese Samples Collected in the U.S. After the Chernobyl Accident

Abstract As a result of the Chernobyl accident on April 25, 1986, possible radioactive contamination of honey bees and cheese sampled in several areas of the United States were measured. Of bees collected in May and June of 1986 in both Oregon and New York, only those from Oregon showed detectable levels of cesium-134 ( T 1 2 = 2.05 years ), a radionuclide which would have originated from the Chernobyl incident. Cheese produced in Oregon and New York before the accident showed only cesium-137 ( T 1 2 = 30.23 years ) but cheese produced afterwards (May and September, 1986) in Oregon contained cesium-134. Cheese produced in Ohio and California at the time of the accident and thereafter contained only cesium-137. In general, the levels of radioactivity were higher in the West coast samples as compared to those taken in the East. The levels of radioactivity detected were considered to be toxicologically of no consequence.

A potential analytical assessment of cheddar cheese flavor defects

Abstract Proteolysis assessment, total acidity, pH, and determination of lactose and organic acids by HPLC, as well as descriptive sensory evaluation by an expert cheese judge were used to evaluate eight 60-day-old commercial Cheddar cheeses from a local processor. Samples of acceptable and defective Cheddar cheese quality were identified in a blind test on the basis of statistically different organic acid profiles and lactose levels. Proteolysis levels were not conclusive: however, total acidity and pH appeared to follow the quality differences identified by HPLC analysis. This study suggests that objective measurements could complement subjective tests and thus facilitate the detection of Cheddar cheese flavour quality problems.